Red Quinoa Enchiladas with Poblano Peppers and Queso Fresco
Spicy and bright, these enchiladas filled with red quinoa and poblano peppers will jump-start your new year with a dose of fire that inspires. If youâ€™re not a fan of queso fresco â€” or just prefer a more melty cheese â€” consider Monterey Jack, fontina or white cheddar.
TOTAL TIME:1 hour, 15 min.
- 4 Tbsp. canola oil
- 1 Tbsp. all-purpose flour
- Â¼ cup chili powder
- 2 cups vegetable stock or chicken stock
- 1Â¼ cups tomato paste
- 1 tsp. Mexican oregano, chopped
- 2 tsp. ground cumin
- Kosher salt, as needed
- 1 cup red quinoa, rinsed
- 2 poblano peppers
- 4 garlic cloves, minced
- 2 Spanish onions, finely diced
- 2Â½ cups canned black beans, rinsed and drained
- 1Â½ bunches cilantro, roughly chopped
- 3 limes, 1 juiced, and 2 sliced into wedges
- 8 flour tortillas
- 2 cups queso fresco cheese, crumbled
Heat the oven to 400Â° F. Warm 2 Tbsp. canola oil in a skillet over medium heat. Sprinkle 1 Tbsp. flour over the oil and stir.
Cook the flour and oil until the mixture turns a shade of blonde, 1-2 minutes, stirring occasionally. Next, add the chili powder, stock, tomato paste, oregano, 1 teaspoon of cumin and a pinch of salt. Whisk to combine.
Bring the enchilada sauce to a boil and reduce to a simmer. Simmer the sauce until thickened, about 15 minutes. Adjust the seasoning with kosher salt and set the enchilada sauce aside.
Bring a pot of salted water to a boil. Add the quinoa and cook until tender, about 20 minutes. Drain the quinoa and transfer it to a mixing bowl.
Coat the poblanos with canola oil and set them on a sheet pan. Roast the poblanos until slightly charred, about 15-20 minutes. Take the poblanos from the oven and wrap them in foil. Let them steam in the foil for 5 minutes.
Open the foil and remove the skin, seeds and ribs from the poblanos. Finely chop the poblanos and set them aside.
Heat 2 tablespoons of canola oil in a saucepan over medium heat until hot. Add the garlic and onions and cook until softened, about 4 minutes. Add the onions and garlic to the mixing bowl with the quinoa. Stir to combine.
Add the black beans, 1 bunch chopped cilantro, 1 teaspoon of cumin and the lime juice to the bowl of quinoa. Arrange the tortillas on the work surface.
Stir the enchilada filling. Spread 1 cup of the filling and Â½ of the enchilada sauce over the bottom of a large baking dish. Distribute the remaining filling equally down the centers of the tortillas.
Roll the tortillas around their fillings tightly and arrange them side-by-side in the baking dish, seam-side down. Top the enchiladas with the remaining enchilada sauce and queso fresco. Place the dish in the oven.
Bake the enchiladas until the sauce bubbles, about 10 minutes, then remove.
Garnish the enchiladas with the remaining chopped cilantro. Serve with lime wedges and enjoy this family-style. Store leftover enchiladas in an airtight container in the refrigerator. Reheat leftovers to 165Â° F before serving.