Prep Time
20 min
Cook Time
30 min
Yield
6 enchiladas
Ingredients
- 1 1/2 pound bulk honey garlic pork sausage
- 1 cup dried cranberries
- 1 medium onion, chopped
- 3 cups quinoa cooked in beef stock
- 1 cup raisins
- 2 tablespoon brown sugar
- 1/2 teaspoon salt
- 2 tablespoons ground cinnamon
- 1/4 teaspoon pepper
Directions
- In a large skillet, cook the sausage and onion over medium heat until meat is no longer pink; drain. Stir in the remaining ingredients.
- Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 25-30 minutes or until heated through.
