Red Quinoa & Black Bean Enchiladas

Ingredients4 Flour Tortillas3 Ounces Monterey Jack Cheese1¼ Cups Black Beans½ Cup Red Quinoa6 Ounces Tomatillos2 Limes1 Yellow Onion1 Poblano Pepper2 Teaspoons Mexican Spice Blend(Garlic Powder, Ancho Chile Powder, Smoked Paprika, Ground Cumin & Whole Mexican Oregano)

Makes: 3 servings | Calories: about 575 per serving Prep Time: 10 minutes | Cook Time: 35–45 minutes

with Roasted Tomatillo Salsa Verde

For cooking tips & tablet view, visit blueapron.com/recipes/865 Recipe #865

The bright yet robust flavor of salsa verde has made it an incredibly versatile sauce in Mexican cuisine. Here, it’s featured as the defining ingredient of enchiladas verdes, or enchiladas with a green sauce. We’re making our salsa verde from traditional ingredients like tomatillo and poblano pepper, both roasted for smoky, deep flavor. Along with a savory layer of cheese, this sauce makes the perfect topping for our hearty black bean and quinoa enchiladas.

Blue Apron Wine PairingsLas Canovas Tempranillo, 2014Helen Foggo Shiraz, 2015

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Finish the enchiladas & serve your dish: Make the filling & assemble the enchiladas:

Make the salsa verde: Roast the vegetables:

Prepare the ingredients: Cook the quinoa: Preheat the oven to 475°F. Heat a medium pot of salted water to boiling on high. Thoroughly rinse the quinoa under cold water. Once the pot of water is boiling, add the rinsed quinoa and cook 18 to 20 minutes, or until tender. Drain thoroughly and transfer to a medium bowl. Rinse and wipe out the pot.

While the quinoa continues to cook, place the poblano pepper and tomatillos on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Roast 9 to 11 minutes, or until lightly browned and softened. Remove from the oven, leaving the oven on. When cool enough to handle, carefully remove and discard the skin of the poblano pepper; cut out and discard the stem, ribs and seeds. Transfer the vegetables to a cutting board and finely chop. Thoroughly wash your hands after handling the poblano pepper.

While the salsa verde cooks, drain and rinse the beans. To the bowl of cooked quinoa, add the rinsed beans, spice blend and the juice of 2 of the remaining lime wedges. Drizzle with olive oil and stir to thoroughly combine; season with salt and pepper to taste. Place the tortillas on a work surface. Evenly spread about ½ cup of the filling into the bottom of a baking dish. Divide the remaining filling between the centers of the tortillas; tightly roll up each tortilla around the filling. Carefully transfer the rolled tortillas to the baking dish in a single layer, seam sides down.

While the quinoa cooks, wash and dry the fresh produce. Remove and discard the papery husks of the tomatillos. Peel and small dice the onion. Quarter the limes. Grate the cheese.

In the pot used to cook the quinoa, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion and season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened. Add the vegetables and ½ cup of water; season with salt and pepper. Simmer, stirring occasionally, 4 to 6 minutes, or until thickened and slightly reduced in volume. Remove from heat and stir in the juice of 2 lime wedges.

Evenly top the enchiladas with the salsa verde and cheese; season with salt and pepper. Bake 6 to 8 minutes, or until the cheese is melted and lightly browned. Remove from the oven and let stand for at least 2 minutes before serving. Divide ⅔ of the baked enchiladas between 2 plates (you will have extra enchiladas). Serve with the remaining lime wedges on the side. Enjoy!

Instructions For cooking tips & tablet view, visit blueapron.com/recipes/865