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

• Canned black beans

  Low sodium, drained

  1 can or 425g

• Monterey cheese

  Includes Pepper Jack

  ¾ cup, shredded or 85g

• Chili powder

  Spices

  2 tsp or 5g

• Tortillas

  Ready-to-bake or -fry, flour

  4 tortilla, medium or 184g

Directions

1. Preheat oven to 475°F. Heat a medium pot of salted water to boiling on high. Rinse the quinoa thoroughly under cold water. Once the water is boiling, add the rinsed quinoa and cook for 16 to 18 minutes, or until tender. Drain thoroughly and transfer to a medium bowl.
2. While the quinoa cooks, wash and dry the tomatoes and poblano pepper. Place them on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast for 10 to 12 minutes, or until browned and softened.
3. Remove the vegetables from the oven, leaving the oven on. Once cool enough to handle, carefully remove and discard the skin of the pepper; cut out and discard the stem, ribs, and seeds. Transfer the tomatoes and pepper to a cutting board and finely chop them.
4. While the vegetables roast, peel and small dice the onion. Quarter the limes. Drain and rinse the black beans. Grate the Monterey Jack cheese.
5. In the pot used to cook the quinoa, heat 2 teaspoons of olive oil on medium-high heat until hot. Add the onion and season with salt and pepper. Cook, stirring occasionally, for 2 to 3 minutes, or until softened.
6. Add 2 tablespoons of water, the chopped tomatoes, and as much of the chopped pepper as you'd like, depending on your desired spice level. Season with salt and pepper. Cook, stirring occasionally, for 2 to 4 minutes, or until thickened. Turn off the heat and stir in the juice of 2 lime wedges.
7. While the salsa verde cooks, in the bowl of cooked quinoa, add the black beans, chili powder, and the juice of the remaining 4 lime wedges. Drizzle with olive oil and stir to combine. Season with salt and pepper to taste.
8. 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 among the tortillas and tightly roll up each tortilla around the filling. Transfer to the baking dish in a single layer, seam sides down.
9. Evenly top the enchiladas with the salsa verde and cheese. Season with salt and pepper. Bake for 13 to 15 minutes, or until the cheese is melted and lightly browned.
10. Remove from the oven and let stand for at least 2 minutes. Divide the baked enchiladas between plates. Serve with the remaining lime wedges on the side, if desired.

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