Spicy Poblano, Black Bean, and Quinoa Enchiladas

In January we declared that 2019 was the year that we would finally get healthy but this recipe is certainly anything but healthy. It's really all about moderation though, am I right? In an effort to make this recipe not incredibly high calorie I made a few adjustments, but overall it's a really satisfying dinner. The leftovers also held up well when we brought them to work for lunch. The combination of poblanos and jalapenos really makes this spicy so I would recommend serving it with Greek yogurt or sour cream for a cooling note. The pomegranate arils were fun for color and an added sweetness but if you can't find them or won't use them otherwise you won't miss them in the dish if you skip them. I had leftover jalapenos and sliced those as a garnish but it's really not needed in order to feel the heat. 

Recipe slightly adapted from Half Baked Harvest.


-1 sweet onion, diced
-2 poblano peppers, sliced
-2 cloves garlic, minced 
-2 jalapeƱos, seeded and diced
-2 teaspoons ground cumin
-1 teaspoon salt and pepper
-2 cups cooked quinoa
-2 1/4 cups red enchilada sauce
-1 can (14 ounce) black beans, drained and rinsed
-2 tablespoons lime juice
-10-12 flour tortillas
-1 cup shredded cheddar
-1/2 cup shredded pepper jack
-Greek yogurt and pomegranate arils for serving

Spray a large skillet with cooking spray and heat over high heat. Add the onions and poblanos and cook for about 10 minutes, stirring occasionally. Add the garlic and jalapeƱos and cook for 1 more minute. Add the cumin, salt, and quinoa, cook for an additional minute and then remove from the heat. Stir in 1 cup of enchilada sauce, the black beans, the lime juice, and 1/2 cup of cheddar.

Preheat the oven to 350° F and pour 1/2 cup of the enchilada sauce into the bottom of a 9x13 inch baking dish.

Heat the tortillas in the microwave by wrapping them in a damp paper towel and heating them for one minute (I was only able to make 11 enchiladas, so maybe start with just 10). Spoon a small amount of the quinoa mixture into the center of each tortilla, spread the quinoa down the center, roll the tortilla and the place it seam side down into the baking dish. Repeat until you're out of filling and then top the enchiladas evenly with the remaining enchilada sauce and cheese. Bake for 15-20 minutes or until the cheese has melted.

Serve with Greek yogurt and pomegranate arils. 



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