Quinoa & Vegetable Enchiladas

with Roasted Poblano Crema Sauce

Baked Stacked Eggplant
These two enchiladas are packed with quinoa, black beans, Monterey Jack and cheddar cheese as well as roasted Anaheim peppers, tomatillos, corn, bell peppers, onions, mushrooms, yellow squash, black olives, and zucchini—all topped with a delicious Poblano Crema sauce. Gluten-free!