Black Bean & Red Quinoa Enchiladas with Salsa Verde

Enchiladas, from the Spanish word for “seasoned with chile,” once consisted simply of tortillas dipped in chile sauce and eaten as a snack on the streets of Mexico. Today, though, the dish has evolved into much more. In our version, the chile is a poblano (a mild variety popular in the Mexican state of Puebla)—and we’re using it, along with seasonal tomatillos, to create a salsa verde. We’re rolling the tortillas around a filling of spiced black beans and red quinoa and baking them for a hearty, flavorful summer entree.

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