halfbakedharvest4.3
Spicy Poblano, Black Bean, and Quinoa Enchiladas
These enchiladas are simple to make and use pantry staple ingredients. The perfect healthy, but delicious way to kick off Thanksgiving week!
👥 6 Servings⏱️ Prep & Cook: 1h⏳ Prep: 15 min🔥 Cook: 45 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●baking dish
- ●oven
- ●microwave
📝 Preparation Steps
1
1. Heat the olive oil in a large skillet over high heat. When the oil shimmers, add the onions and poblano peppers. Cook, stirring occasionally until the onions are caramelized, about ⏱️ 10 minutes. Add the garlic and jalapeños and cook ⏱️ 1 minute. Stir in the cumin, salt, and quinoa and cook ⏱️ 2 minutes longer. Pour in 2 cups water, bring to a boil, cover and reduce the heat to low. Cook ⏱️ 20 minutes or until the quinoa is fluffy. Remove from the heat and stir in 1 cup enchilada sauce, the black beans, cilantro, the lime juice, and 1/2 cup cheese.2. Preheat the oven to 350 degrees F. Pour 1/2 cup of the enchilada sauce into the bottom of a 9x13 inch baking dish.3. Wrap the tortillas in a damp paper towel and microwave for one minute. Spoon a little of the quinoa down the center of each tortilla, tuck and roll, placing the tortilla, seam side down, into the baking dish. Pour the remaining enchilada sauce over top of the enchiladas and then top with the remaining the cheese. Transfer to the oven and bake for ⏱️ 15-20 minutes, until the cheese has melted. Remove and top with the avocado, yogurt, and pomegranate arils. Eat!
poblano peppers, sliced2(14 ounce) black beans, drained and rinsed1 cangarlic, minced or grated2 clovesjalapeños, seeded, plus diced2ground cumin2 teaspoonssliced avocado, yogurt, and pomegranate arils for serving
Nutrition Facts
calories
653 kcal
fat Content
24 g
serving Size
1 serving
fiber Content
14 g
sugar Content
12 g
sodium Content
947 mg
protein Content
24 g
cholesterol Content
28 mg
carbohydrate Content
78 g
saturated Fat Content
8 g
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