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Quinoa Black Bean Enchiladas

Quinoa and black bean enchiladas with homemade roasted tomatillo salsa verde.

Serves 3Prep 25 minCook 45 minDifficulty mediumCuisine Mexican

vegetarianspicymain

−Servings: 3+

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Ingredients

• 4Flour Tortillas
• 1¼ cupBlack Beans
• ½ cupRed Quinoa
• 6 ozTomatillos
• 2Limes
• 1Yellow Onion
• 1Poblano Pepper
• 3 ozMonterey Jack Cheese
• 2 tspMexican Spice Blend (Garlic Powder, Ancho Chile Powder, Smoked Paprika, Ground Cumin & Dried Mexican Oregano)

Instructions

1. Preheat the oven to 475°F.
2. Heat a medium pot of salted water to boiling on high. Thoroughly rinse the quinoa under cold water.
3. Once the pot of water is boiling, add the rinsed quinoa and cook 16 to 18 minutes, or until tender.
4. Drain thoroughly and transfer to a medium bowl. Rinse and wipe out the pot.
5. While the quinoa cooks, wash and dry the fresh produce. Remove and discard the husks of the tomatillos; place the tomatillos and the poblano pepper on a sheet pan.
6. Drizzle with olive oil and season with salt and pepper; toss to coat.
7. Roast 10 to 12 minutes, or until browned and softened. Remove from the oven, leaving the oven on.
8. Once cool enough to handle, carefully remove and discard the skin of the pepper; cut out and discard the stem, ribs, and seeds. Transfer the tomatillos and pepper to a cutting board; finely chop. Wash your hands, knife and cutting board.
9. While the vegetables roast, peel and small dice the onion.
10. Quarter the limes.
11. Drain and rinse the black beans.
12. Grate the Monterey Jack cheese.
13. In the pot used to cook the quinoa, heat 2 teaspoons of olive oil on medium-high until hot.
14. Add the diced onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened.
15. Add 2 tablespoons of water, the chopped tomatillos, and as much of the chopped poblano pepper as you'd like. Season with salt and pepper.
16. Cook, stirring occasionally, 2 to 4 minutes, or until the mixture is thickened.
17. Turn off the heat and stir in the juice of 2 lime wedges.
18. While the salsa verde cooks, to the bowl of cooked quinoa add the drained black beans, the Mexican spice blend, and the juice of the remaining 2 lime wedges. Drizzle with olive oil and stir to combine. Season with salt and pepper to taste.
19. Place the tortillas on a work surface. Evenly divide the filling among the tortillas (about 1/2 cup filling per tortilla). Tightly roll up each tortilla and arrange seam-side down in a baking dish in a single layer.
20. Spoon about 2/3 of the salsa verde over the filled tortillas.
21. Evenly top the enchiladas with the remaining salsa verde and the grated Monterey Jack cheese; season with salt and pepper.
22. Bake in the preheated oven 13 to 15 minutes, or until the cheese is melted and lightly browned.
23. Remove from the oven and let stand at least 2 minutes.
24. Divide the baked enchiladas between plates and serve with the remaining lime wedges on the side. Enjoy!

Notes

• Oven temperature: 475°F is used for roasting the tomatillos and poblano and for baking the assembled enchiladas.
• Roast the vegetables until browned and softened—this deepens their flavor for the salsa verde.
• Poblano peppers are typically mild, but heat can vary between peppers; adjust the amount used in the salsa to suit your spice preference.
• The recipe yields 3 servings.