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!
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
- Wash quinoa and boil in a medium pan for 10 minutes. Drain well and set aside.
- In a saucepan, mix quinoa, beans, salsa, and cumin powder, then cook for 5 minutes. Set aside.
The Salsa
- Preheat oven to 450 degrees F.
- Remove the paper layer from the tomatillos.
- Roast poblano pepper and tomatillos in a pan for 10-15 minutes, then remove from oven and let cool down to room temperature.
- Remove skin off pepper and tomatillos and discard skin.
- Finely chop pepper and tomatillos.
- In a pan, heat olive oil and add onions and garlic, then sauté for 2 minutes.
- Add pepper, tomatillo, and water, and simmer for 5-7 minutes.
- Remove from heat and add lime juice and salt and pepper to taste. Set aside.
The Enchiladas
- Preheat oven to 450 degrees F.
- Spread 2 tablespoons quinoa filling onto each tortilla and roll into little enchiladas.
- Set all 4 enchiladas in a baking dish and pour salsa over them, then sprinkle with cheese.
- Bake for 10-15 minutes.
- Serve with Mango & Jicama Salad on the side.
