Black Bean & Quinoa Enchiladas with Poblano & Tomatillo Salsa Verde

Black Bean & Quinoa Enchiladas  with Poblano & Tomatillo Salsa Verde

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.

This recipe contains tortillas (flour), cheese (jack), black beans, red quinoa, tomatilos, limes, pepper, sour cream, shallots, chili powder (mexican/ancho), paprika, garlic powder, cumin, oregano, olive oil, water, salt, pepper

4 Servings

Prep time: 15 min

Cook time: 50 min

Ingredients:

Instructions: