Thursday, August 31, 2017

Quinoa Black Bean & Spinach Enchiladas

I recently had a craving for enchiladas with a creamy verde sauce. So I decided to use a little creativity and make one of my favorite comfort foods a bit healthier!

During a recent shopping trip at Whole Foods I picked up a package of Frontera Fire-Roasted Tomatillos. I had a feeling they would be a great base for a verde sauce once pureed. When combined with the plain Green yogurt, it's a deliciously creamy sauce that tastes super high-calorie/high-fat but is actually pretty healthy. 

Don't let all the steps scare you away. This one is worth a little extra prep time!


Quinoa Black Bean & Spinach Enchiladas
Serves 4-6

8 soft-taco size tortillas (corn or flour)
1/2 cup quinoa, rinsed and drained
1 cup vegetable broth
1 can black beans, rinsed and drained
3 cups spinach
1 package Frontera Fire-Roasted Tomatillos*
1/3 cup plain Greek yogurt (I used Fage)
1 Tbsp olive oil
2 cloves garlic, minced
1 1/2 tsp cumin
1 tsp chili powder
1 tsp Mexican oregano
Salt & Pepper
1 cup chihuahua cheese, shredded
Cilantro, chopped

*Purchased at Whole Foods

Preheat oven to 350 degrees. Add quinoa to a medium-size pot and toast over medium heat for 2-3 minutes. Add vegetable broth, 1/2 tsp cumin and 1 tsp chili powder and bring to a boil. Top pot with a lid and reduce heat to low. Simmer until quinoa is cooked through - about 15ish minutes.

While the quinoa is cooking, add the tomatillos, Greek yogurt, 1 tsp cumim and 1 tsp Mexican oregano to a food processor. Process until smooth and well combined. Set aside.

Heat olive oil in a large skillet over medium heat. Add minced garlic and black beans and cook for 2-3 minutes. Add cooked quinoa and spinach. Cook until spinach is wilted and mixture is heated through. Salt and pepper to taste.

Spread 1-2 Tbsp of tomatillo sauce in the bottom of a 9x13 casserole dish. Add about 2 Tbsp quinoa filling to each tortilla and roll. Place each enchilada seam side down in the casserole dish. Top with the tomatillo sauce (you will probably have extra - freeze it for another batch of enchiladas or use on leftover chicken) and sprinkle with the chihuahua cheese.

Cover the dish with foil and bake for 30-35 minutes - or until cheese is melted and bubbly. Remove from oven and let sit for 5-10 minutes. Sprinkle with cilantro, if desired!

This is delicious served with a side of Mexican Street Corn Salad or with a simple avocado salad.

Enjoy!

- ST

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