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Homemade Spicy Poblano, Black Bean, and Quinoa Enchiladas. recipe photo
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Spicy Poblano, Black Bean, and Quinoa Enchiladas.

Flavorful enchiladas stuffed with poblanos, black beans, and fluffy quinoa in a spicy enchilada sauce.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 6 servings

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 sweet onion diced
  • 2 poblano peppers sliced
  • 2 cloves garlic minced or grated
  • 2 jalapeños seeded, plus additional diced for serving
  • 2 teaspoons ground cumin
  • 1 teaspoon kosher salt and pepper (to taste)
  • 1 cup quinoa Bob's Red Mill Organic
  • 3 cups red enchilada sauce homemade or store-bought, divided (1 cup mixed into filling, 1/2 cup for dish, remaining for topping)
  • 1 can (14 ounce) black beans drained and rinsed
  • 1/2 cup fresh cilantro chopped, plus more for serving
  • lime juice juice of 1 lime, plus lime wedges for serving
  • 10-12 tortillas corn or flour
  • 1 cup cheddar shredded
  • 1/2 cup pepper jack shredded
  • toppings sliced avocado, yogurt, and pomegranate arils for serving

Instructions

  • Heat the olive oil in a large skillet over medium-high heat until shimmering.
  • Add the diced onion and sliced poblanos and cook, stirring occasionally, until the onions are caramelized, about 10 minutes.
  • Stir in the garlic and seeded jalapeños and cook 1 minute more, then add the ground cumin, kosher salt and pepper; stir to combine.
  • Add the quinoa and cook 2 minutes, stirring to toast slightly, then pour in 2 cups water and bring to a boil.
  • Cover, reduce heat to low, and simmer until the quinoa is fluffy and water is absorbed, about 20 minutes; remove from heat.
  • Stir 1 cup of the enchilada sauce into the cooked quinoa, then fold in the drained black beans, chopped cilantro, lime juice, and 1/2 cup shredded cheddar.
  • Preheat the oven to 350°F (175°C). Pour 1/2 cup of the enchilada sauce into the bottom of a 9x13-inch baking dish.
  • Wrap the tortillas in a damp towel and microwave for about 1 minute to make them pliable.
  • Spoon a portion of the quinoa filling down the center of each tortilla, tuck and roll, and place seam-side down in the prepared baking dish.
  • Pour the remaining enchilada sauce over the filled tortillas and sprinkle with the remaining cheddar and the shredded pepper jack.
  • Bake for 15–20 minutes, until the cheese is melted and bubbly. Remove from the oven.
  • Top with sliced avocado, a dollop of yogurt, pomegranate arils, and additional cilantro and serve with lime wedges.

Equipment

  • Large Skillet
  • Measuring cups and spoons
  • 9x13 inch Baking Dish
  • Mixing Spoon
  • microwave-safe plate or damp towel
  • Knife and cutting board

Notes

  • Use 10–12 tortillas depending on size and how full you roll them.
  • Microwaving tortillas with a damp towel prevents cracking while rolling.
  • Adjust jalapeño amount for desired heat level.
  • Any shredded cheese blend works if you prefer milder or sharper flavor.