Reprinted from Blue Apron
Enchiladas, or “in chile,” originated as a Mexican street food of corn tortillas simply dipped in chili sauce and eaten as a snack. However, the concept of wrapping a tortilla around other foods can be traced back to the Mayans. The first written recipe for the enchiladas we recognize today was published in 1831, in one of the first Mexican cookbooks.
Makes 3 servings
½ cup quinoa
1 can black beans
4 large tomatillos
1 poblano pepper
1 small onion
4 cloves garlic
1 cup Monterey Jack cheese
4 flour tortillas
1 bunch cilantro
1 teaspoon cumin
Preheat the oven to 500°F. Heat a medium pot of salted water to boiling on medium-high heat. Remove the papery layer from the tomatillos. Peel and finely chop the garlic. Cut the limes into quarters. Roughly chop the cilantro. Peel and dice the onion.
Add the red quinoa to the boiling water. Cook for about 18 to 22 minutes, or until the quinoa is tender. Drain thoroughly and return to the pot.
Place the poblano pepper and tomatillos on a sheet pan. Drizzle with olive oil and season with salt and pepper to taste. Roast 9 to 11 minutes, or until the skin of the pepper is browned. Remove from the oven and cool. When cool enough to handle, carefully remove and discard the skin from the pepper, then deseed and finely chop. Finely chop the tomatillos to create a thick-like sauce. Set aside.
Heat a little olive oil in a medium pot on medium-high heat. Sauté the onions and garlic for about 4 to 6 minutes, or until the onions are soft. Stir in the chopped pepper and tomatillos and ½ cup of water; season with salt and pepper to taste. Simmer for about 4 to 6 minutes, or until the mixture is slightly reduced in volume. Remove from heat and add the juice of 2 lime wedges.
Drain and rinse the black beans and add them to the cooked quinoa. Add the cumin, half of the cilantro, the juice of 2 lime wedges and about a tablespoon of olive oil; season with salt and pepper to taste. Cover the bottom of a baking dish with about ½ cup of the bean-quinoa mixture. Divide the remaining filling among the tortillas, spooning a portion onto one half of each tortilla, then rolling and setting into the baking dish.
Pour the salsa verde over the enchiladas; then sprinkle the Monterey Jack cheese over the top, and lightly season with salt and pepper. Bake in the oven for 10 to 12 minutes, or until the cheese is browned and bubbling. Remove from the oven and let stand 1 to 2 minutes to set before serving. Garnish with the remaining cilantro and lime wedges. Enjoy!