Roasted poblano pepper enchiladas are a new favorite for our family! This easy weeknight dinner is jam packed with cilantro lime quinoa, spicy peppers, cheese and beans, it’s easily my current obsession.
It’s so easy to make after work or prep ahead of time. They are also a great make and take to another friend’s house. We often make enchiladas to take to our friend’s house – we bring dinner and they host s’mores in their backyard. All you have to do is set the enchiladas in the casserole dish, cover and store in the fridge for up to 2 days and bake when ready!
Roasted Poblano Pepper Enchiladas
There are a few quick steps before assembling the enchiladas to bake. These enchiladas are not only delicious but they are stuffed with unexpected plant-based nutritional benefits – quinoa and black beans.
Quinoa has fiber and protein that helps you feel fuller longer and increases metabolism. Adding fresh lime juice and minced cilantro to a fluffy quinoa is the perfect base for these enchiladas. You can substitute white or brown rice for quinoa if you prefer.
A lot of little steps.
This roasted poblano pepper enchiladas recipe comes together quickly but there are a lot of little steps to get it done. Thankfully you can have them all going at the same time. Start with the roasted poblano peppers and quinoa, as they cook, you can start the black beans and shred your cheese.
Roasted Poblano Pepper Enchiladas
- 2 Poblano Peppers
- 1 TBSP Olive Oil
- ½ cup Quinoa measured pre-cooked
- 1 cup Water
- 1 Lime
- 2 TBSP Fresh Cilantro - minced
- 15.5 oz can Black Beans
- 8 oz Monterey Jack Cheese - shredded off the block
- 8 oz Mexican Cheese - thick shredded bag preferred
- 12 Small Corn Tortillas
- 16 oz jar Salsa Verde
- 16 oz jar Red Salsa of choice
- Cotija Cheese (garnish)
- Fresh Cilantro - minced (garnish)
- Set your oven to a high broil. Line a sheet pan with foil and set aside. Rub olive oil over the surface of the peppers and broil for 10 minutes and flip to the other side for 5 minutes, until the skin blisters. Set aside and let cool. Preheat your oven to 350F.
- Using the instruction on the quinoa package, make your quinoa. Once made, fluff with a fork. Squeeze in your fresh lime juice (1/2 lime) and toss in your minced cilantro. Set aside.
- In a small sauce pan, heat up your black beans, allow the liquid to reduce, about 10- 15 minutes over medium heat. Set aside.
- Shred your cheese and set aside.
- Using a microwave safe plate, place your corn tortillas between two damp paper towels and microwave for 1 minute to warm the tortillas so they are less likely to break during assembly. If one breaks, you can heat another one up and wrap it around the enchilada to keep the filling inside.
- In your casserole dish, pour 1/2 of the salsa verde, spread on the bottom of the dish.
- Set up to assemble: set out your warm tortillas, layer your shredded monetary jack cheese, spoon on your lime and cilantro quinoa, red salsa, black beans, and roasted poblano pepper.
- Roll your enchiladas up, wrap it so that the ends of the tortillas overlap, leaving the ends open. Put them in your casserole dish side by side.
- Bake 20 minutes until the tortillas are crispy. Top with the remainder salsa verde and your Mexican cheese. Bake for another 10-15 minutes until the cheese is melted.
- Garnish with your Cotija cheese and cilantro.