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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: Milk, 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 medium pan for 10 minutes. Drain well and set aside.

  2. In 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 paper layer from tomatillos.

  3. Roast poblano pepper and tomatillos in 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 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 baking dish and pour salsa over them, then sprinkle with cheese.

  4. Bake for 10-15 minutes.  

  5. Serve with Mango & Jicama Salad on side.

Bon appétit!