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

• Cheddar cheese

  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 the oven to 475°F. In a medium pot, bring salted water to a boil. Rinse the quinoa under cold water, then add to the boiling water. Cook for 16 to 18 minutes until tender, drain, and transfer to a bowl.
2. While the quinoa cooks, wash and dry the tomatillos and poblano pepper. Place them on a sheet pan, drizzle with olive oil, and season with salt and pepper. Roast for 10 to 12 minutes until browned and softened.
3. Remove the vegetables from the oven. Once cool enough to handle, peel the poblano pepper, remove the stem, ribs, and seeds, then finely chop the tomatillos and pepper.
4. Peel and dice the onion. Quarter the limes. Drain and rinse the black beans. Grate the cheese.
5. In the pot used for quinoa, heat 2 teaspoons of olive oil over medium-high heat. Add the onion, season with salt and pepper, and cook for 2 to 3 minutes until softened.
6. Add 2 tablespoons of water, the chopped tomatillos, and desired amount of chopped pepper. Season with salt and pepper. Cook for 2 to 4 minutes until thickened. Stir in the juice of 2 lime wedges.
7. In the bowl with quinoa, add black beans, chili powder, and juice from the remaining lime wedges. Drizzle with olive oil, stir to combine, and season to taste.
8. Place tortillas on a work surface. Spread ½ cup of filling in a baking dish. Divide remaining filling among tortillas, roll tightly, and place seam side down in the dish.
9. Top enchiladas with salsa verde and cheese. Season with salt and pepper. Bake for 13 to 15 minutes until cheese is melted and lightly browned.
10. Remove from oven and let stand for 2 minutes. Serve with remaining lime wedges on the side, if desired.

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