Quinoa Black Bean Enchiladas

 

Quinoa Black Bean Enchiladas

Friday nights are for Mexican food and movies in our home, and I am always looking for ways to make Mexican food as healthy and fun as possible. I love how this recipe has the power of protein from the black beans and quinoa, my kids love the tangy salsa verde, and it goes great with my Mango & Jicama Salad. The best part? I can make the filling and salsa verde ahead of time, then assemble and bake everything while we’re deciding what movie to watch. TGIF!  

  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Allergens: Dairy, Gluten, Wheat
  • Servings: 4

Ingredients

  • 1/2 cup quinoa
  • 1 can black beans (washed, drained)
  • 1/2 cup salsa
  • 1 teaspoon cumin powder
  • 4 large tomatillos
  • 1 large poblano pepper
  • 1 tablespoon olive oil
  • 1 onion (diced)
  • 4 cloves garlic (chopped)
  • 1/2 cup water
  • 1 lime (juiced)
  • 4 whole wheat tortillas
  • 1 cup monterey jack cheese

Instructions

The Quinoa

  1. Wash quinoa and boil in a medium pan for 10 minutes. Drain well and set aside.

  2. In a saucepan, mix quinoa, beans, salsa, and cumin powder, then cook for 5 minutes. Set aside.

The Salsa

  1. Preheat oven to 450 degrees F.

  2. Remove the paper layer from the tomatillos.

  3. Roast poblano pepper and tomatillos in a pan for 10-15 minutes, then remove from oven and let cool down to room temperature.  

  4. Remove skin off pepper and tomatillos and discard skin.

  5. Finely chop pepper and tomatillos.  

  6. In a pan, heat olive oil and add onions and garlic, then sauté for 2 minutes.  

  7. Add pepper, tomatillo, and water, and simmer for 5-7 minutes.

  8. Remove from heat and add lime juice and salt and pepper to taste. Set aside.

The Enchiladas

  1. Preheat oven to 450 degrees F.

  2. Spread 2 tablespoons quinoa filling onto each tortilla and roll into little enchiladas.

  3. Set all 4 enchiladas in a baking dish and pour salsa over them, then sprinkle with cheese.

  4. Bake for 10-15 minutes.  

  5. Serve with Mango & Jicama Salad on the side.

Bon appétit!