Pantry Clean Out Night 2

Tonight's menu was fairly simple, we weren't too hungry after our workout. Also, when you read this and think "That is a lot of food!" please know that more than half of this recipe was made into freezer-ready meals for us to eat on-the-go. We aren't the biggest fatties in the world...

Quinoa, Tofu & Pepper Flautas
2 cups cooked quinoa
1 block Italian flavored tofu (it's what we had, don't judge)
3 jalapeno pepper
1 orange bell pepper
1/2 purple onion
10 flour tortillas, fajita size
2 bay leaves
1 Tbl Mexican oregano
1/2 Tbl paprika
1 tsp fajita seasoning
1 Tbl olive oil

Olive oil spray for casserole dish

Preheat oven to 425.

1. Mince peppers and onions, saute in the oil with the bay leaves and oregano for 3-4 minutes. 
2. Combine in a large bowl with cooked quinoa and tofu. 
3. Add paprika and fajita seasoning. 
4. Spray casserole dish with olive oil spray. Spoon about 1/8 cup of filling into flour tortilla. Roll up and place in casserole dish. 
5. You can top these with enchilada sauce if wanted, I chose to top them with salsa and green chile. Either or nothing at all would be perfectly fine.
6. Cook for 25 minutes, or until warm throughout.