Red Quinoa and Black Bean Enchiladas

Ingredients

• Quinoa

  Uncooked

  ½ cup or 85g

• Tomatillos

  Raw

  5 medium or 170g

• Poblano Pepper

  hot - Freshdirect

  1 pepper or 6g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Onions

  Raw

  1 medium or 110g

• Limes

  Raw

  2 fruit or 134g

• Black beans

  Mature seeds, cooked, boiled, without salt

  1 ¼ cup or 215g

• Monterey cheese

  Includes Pepper Jack

  3 oz or 85g

• Chili powder

  Spices

  2 tsp or 5g

• Tortillas

  Ready-to-bake or -fry, flour

  4 tortilla, medium or 184g

Directions

1. Cook the Quinoa: Preheat the oven to 475 degrees F. Heat a medium pot of salted water to boiling on high. Thoroughly rinse the quinoa under cold water. Once the pot of water is boiling, add the rinsed quinoa and cook 16 to 18 minutes, or until tender. Drain thoroughly and transfer to a medium bowl. Rinse and wipe out the pot.
2. Roast the Vegetables: While the quinoa cooks, wash and dry the fresh produce. Place the tomatillos and pepper on a sheet pan. Drizzle with olive oil; season with salt and pepper. Toss to coat. Roast 10 to 12 minutes, or until browned and softened. Remove from the oven, leaving the oven on. Once cool, 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, then wash your hands, knife and cutting board.
3. Prepare the ingredients: While the vegetables roast, peel and small dice the onion. Quarter the limes. Drain and rinse the beans. Grate the cheese.
4. Make the salsa verde: In the pot used to cook the quinoa, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add 2 tablespoons of water, the chopped tomatillos and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until thickened. Turn off the heat and stir in the juice of 2 lime wedges.
5. Make the filling and assemble the enchiladas: While the salsa verde cooks, to the bowl of cooked quinoa, add the beans, chili powder, and the juice of 4 lime wedges. Drizzle with olive oil; stir to combine. Season with salt and pepper to taste. Place the tortillas on a work surface. Evenly spread about ½ cup of the filling into the bottom of a baking dish. Divide the remaining filling between the tortillas; tightly roll up each tortilla around the filling. Transfer to the baking dish in a single layer, seam sides down.
6. Finish the enchiladas and plate your dish: Evenly top the enchiladas with the salsa verde and cheese; season with salt and pepper. Bake 13 to 15 minutes, or until the cheese is melted and lightly browned. Remove from the oven and let stand for at least 2 minutes. Divide ⅔ of the baked enchiladas between 2 plates (you will have extra enchiladas). Serve with the remaining lime wedges on the side, if you’d like. Enjoy!

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