Red Quinoa and Black Bean Enchiladas

Ingredients

• Quinoa

  Uncooked

  ½ cup or 85g

• Tomatillos

  Raw

  4 medium or 136g

• Poblano Pepper

  hot - Freshdirect

  1 pepper or 6g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Onions

  Raw

  1 medium or 110g

• Water

  Plain, clean water

  2 tbsp or 30g

• Lime juice

  Raw

  1 lime yields or 44g

• Canned black beans

  Low sodium, drained

  1 can or 425g

• Mexican cheese

  Blend, reduced fat

  1 cup, shredded or 113g

• Dry taco seasoning mix

  Campbell soup company, pace

  2 tsp or 2g

• Tortillas

  Ready-to-bake or -fry, flour

  4 tortilla, medium or 184g

Directions

1. Preheat the oven to 475° and cook quinoa according to package directions, then transfer to a large bowl.
2. Meanwhile, wash and dry the tomatillos and poblano pepper. Toss on a sheet pan with half of the with half of the olive oil and salt and pepper to taste. Roast until browned and softened, 10 to 12 minutes, then allow to cool slightly.
3. Allow vegetables to cool slightly, then peel the poblano and remove stem, ribs, and seeds. Finely chop the tomatillos and poblano.
4. Transfer quinoa to a large bowl, and heat remaining oil in the emptied pot over medium-high. Add the chopped onion and cook, stirring, until softened, 2 to 3 minutes.
5. Add water, the chopped tomatillos and poblanos, and cook, stirring, until thickened and saucy, 2 to 4 minutes. Stir in half of the lime juice, salt, and pepper. Adjust to taste.
6. To the bowl with quinoa, add the black beans, taco seasoning, and remaining lime juice. Toss to combine and season to taste.
7. Spread about 1/2 cup of the tomatillo-poblano salsa in the bottom of a baking dish (for original 4 serving recipe, 2 tbsp per serving). Fill the tortillas evenly with the quinoa-bean mixture, roll snugly, and place seam side down in the dish.
8. Spoon the remaining salsa over the enchiladas and top with the shredded cheese. Bake at 475° until the cheese is melted and lightly browned, 13 to 15 minutes. Rest 2 minutes before serving.