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!
Servings: 4
Prep Time: 30 minutesmins
Cook Time: 45 minutesmins
Total Time: 1 hourhr15 minutesmins
Ingredients
1/2cupquinoa
1canblack beans, (washed, drained)
1/2cupsalsa
1teaspooncumin powder
4large tomatillos
1large poblano pepper
1tablespoonolive oil
1onion, (diced)
4clovesgarlic, (chopped)
1/2cupwater
1lime, (juiced)
4whole wheat tortillas
1cupmonterey 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.