Directions: |
Directions:Preheat oven to 500º. Heat a medium pot of salted water to boiling on high. Thoroughly rinse the quinoa under cold water, then boil for 18-20 minutes. Drain thoroughly and transfer to a medium bowl. Rinse and dry the pot.
While the quinoa cooks, wash and dry the fresh produce. Peel and mince the garlic. Remove and discard the papery husks of the tomatillos. Quarter the limes. Peel and small dice the onion. Pick the cilantro leaves off the stems and roughly chop the leaves.
Place poblano pepper and tomatillos on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Roast in oven 9-11 minutes or until poblano pepper is browned. When cool enough to handle, remove the skin, stem, ribs and seeds of the poblano pepper. Finely chop the poblano pepper and tomatillos.
In the pot used to cook the quinoa, heat 2 tsp olive oil on medium-high until hot. Add the garlic and onion and season with salt and pepper. Cook, stirring occasionally, 2-4 minutes or until softened Stir in the chopped poblano pepper and tomatillow and 1/2 cup of water. Simmer, stirring occasionally, 4-6 minutes or until thickened and slightly reduced in volume. Remove from heat and stir in the juice of 2 lime wedges.
While the salsa verde simmers, drain and rinse the beans. To the of quinoa, add the drained beans, cumin, half the cilantro and the juice of 2 lime wedges. Drizzle with olive oil and stir to thoroughly combine and season with salt & pepper to taste. Evenly spread about 1/2 cup of the filling onto the bottom of a baking dish. Place tortillas on a clean, dry work surface. Divide the remaining filling between the centers of the tortillas tightly roll up each tortilla around the filling. Transfer to the prepared baking dish, seam sides down in a single layer.
Top the assembled enchiladas with the salsa verde and Monterey Jack cheese. Bake 8-10 minutes or until the cheese is bubbly and lightly browned. Remove from oven and let stand for at least 2 minutes before serving. Garnish with the remaining cilantro. Serve with the remaining lime wedges on the side. |
This recipe for Black Bean & Red Quinoa Enchiladas is from