Black Bean & Quinoa Enchiladas with Poblano & Tomatillo Salsa Verde

Name: Black Bean & Quinoa Enchiladas with Poblano & Tomatillo Salsa Verde
Cook time: 50 min
Total time: 50 min
Cuisine: Mexican, Latin American, American
Ingredients: 8 Flour Tortillas; 6 oz Monterey Jack Cheese; 1¼ cups Black Beans; 1 cup Red Quinoa; ½ lb Tomatillos; 2 Limes; 1 Poblano Pepper; 2 Tbsps Crème Fraîche; 1 Shallot; 1½ Tbsps Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)

Instructions

Cook:50min

Our spin on enchiladas “verdes” (or green enchiladas) offers plenty of hearty, zesty appeal. To make our salsa verde, we’re roasting tomatillos and a poblano pepper whole, adding a layer of delicious smokiness to their tart and subtly hot flavors. (After roasting, the poblano’s skin can easily be peeled off.) We’re layering the salsa and shredded Monterey Jack cheese on top of the enchiladas—which are filled with Mexican-spiced red quinoa and black beans—before bringing it all together in the oven.

Updated at: Wed, 20 Dec 2023 00:44:06 GMT