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

• Cheddar cheese

  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. Cook the quinoa according to package directions; set aside in a large bowl. Preheat the oven to 475°F.
2. On a sheet pan, toss the tomatillos and poblano with 1 tablespoon of the olive oil and a pinch of salt and pepper. Roast until browned and tender, 10 to 12 minutes; let cool slightly.
3. Peel the poblano, remove the stem, ribs, and seeds, then finely chop it along with the tomatillos.
4. In the emptied quinoa pot, heat the remaining 1 tablespoon oil over medium-high. Add the chopped onion and cook, stirring, until softened, 2 to 3 minutes.
5. Stir in the water, chopped tomatillos, and chopped poblano. Cook until thickened and saucy, 2 to 4 minutes. Stir in half the lime juice and season to taste with salt and pepper; this is your salsa.
6. To the bowl with quinoa, add the black beans, taco seasoning, and remaining lime juice. Toss to combine and adjust seasoning.
7. Spread about 1/2 cup of the salsa in the bottom of a baking dish. 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°F until the cheese is melted and lightly browned, 13 to 15 minutes. Rest 2 minutes before serving.