Wintry Mushroom Kale And Quinoa Enchiladas

Ingredients

• 1 tablespoon olive oil
• 1 cup onion, diced
• 2 cloves garlic, minced
• 1/2 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon fresh oregano (or 1/2 tsp dried)
• 1 14 oz can diced tomatoes (I like the Fire Roasted diced tomatoes from Muir Glen)
• 1 teaspoon maple syrup
• 1/3 cup water (or as needed)
• sea salt to taste
• 1 small yellow onion, chopped
• 3/4 pounds baby bella or button mushrooms, chopped
• 1/2 cup diced green chilis
• 3 cups kale, chopped
• 1/2 teaspoon ground cumin
• 1/4 teaspoon sea salt (or to taste)
• 1 1/2 cup cooked black beans
• 1 1/2 cup cooked quinoa
• 10 6-inch whole wheat or corn tortillas
• 1/2 cup chopped cilantro

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