Poblano Pumpkin Seed Enchiladas

 Ingredients:

2 tablespoons avocado oil
1 onion, chopped
2 poblano peppers, seeded and chopped
1 jalapeno, minced
2 cloves garlic, thinly sliced
2 teaspoons cumin
2 teaspoons chipotle powder
1 teaspoon oregano
1-1/2 cup black beans
3/4 cup quinoa (or rice), cooked
6-8 corn tortillas
4 ounces vegan cheese, shredded
avocado and sour cream, to serve

1 cup pumpkin seeds, soaked overnight
1 small bunch, cilantro
2 tablespoons oil
3/4 cup stock
juice of 1 lime
salt, to taste

Cook onion, poblano, and jalapeno in the oil. When they are tender, add the garlic and spices. Remove from heat and add beans and quinoa.

Meanwhile, combine sauce ingredients in a blender and puree until smooth, adding water to reach desired consistency. Place some of the sauce on the base of a casserole dish.

 Divide filling between the tortillas and roll them, placing seam sides down in the casserole dish. Top with the remaining sauce and sprinkle with cheese. 

Bake, covered until heated thoroughly and then broil uncovered until cheese is melted. Allow to sit for 5 minutes before serving with avocado, sour cream, and a little more cilantro.