These vegetarian enchiladas are to die-for, the flavors are amazing and they are the perfect weeknight dinner. Easy to prep ahead too!
Course: Main Course, Weeknight Dinner
1TBSP Olive Oil
½cupQuinoa measured pre-cooked
2TBSPFresh Cilantro - minced
15.5 ozcan Black Beans
8 ozMonterey Jack Cheese - shredded off the block
8 ozMexican Cheese - thick shredded bag preferred
12Small Corn Tortillas
16 ozjarSalsa Verde
16 ozjarRed 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.