Blue Apron – Black bean and red quinoa enchiladas with salsa verde

So, it’s been at least a week since my last post! With the long weekend and taking a road trip with the dogs and Luis I really fell off lol Luis is in Ohio for work today so I made these for dinner tonight, and I will definitely have enough for lunch the next two days now šŸ˜‰

If you time things right with this meal it shouldn’t take too long to make, and it is vegetarian. This can easily be made vegan by just leaving off the cheese though. My one piece of advise for this is to start the quinoa and roasting of the tomatillos and poblano first thing. Ā Those take the longest to cook, so while they are cooking you can do the rest of your prep work, like cutting the onion and mincing the garlic. Ā Also, if you are adverse to heat, which I am not, remove the seeds from the poblano before you chop it up. Ā I love things spicy, so i was happy to leave them in.

The recipe from Blue Apron is below theĀ pic of my finished dish from last night, and check out the service for yourself at http://www.blueapron.com

Blue Apron - Black bean and red quinoa enchiladas with salsa verde
Blue Apron – Black bean and red quinoa enchiladas with salsa verde

Ingredients

  • 4Ā Flour Tortillas
  • 1Ā Cup Shredded Monterey Jack Cheese
  • 1Ā¼Ā Cups Black Beans
  • Ā½Ā Cup Red Quinoa
  • 4Ā Cloves Garlic
  • 2Ā Limes
  • 1Ā Yellow Onion
  • 1Ā Poblano Pepper
  • Ā½Ā Pound Tomatillos
  • 1Ā Large Bunch Cilantro
  • 1Ā Teaspoon Ground Cumin

Instructions

Cook the quinoa:

Cook the quinoa:

Preheat the oven to 500Ā°F. Heat a medium pot of salted water to boiling on high.

Thoroughly rinse theĀ quinoaĀ under cold water. Once the pot of water is boiling, add theĀ quinoaĀ and cook 18 to 20 minutes, or until tender. Drain thoroughly and transfer to a medium bowl. Rinse and dry the pot.

Prepare the ingredients:

Prepare the ingredients:

While the quinoa cooks, wash and dry the fresh produce.

Peel and mince the garlic.

Remove and discard the papery husks of the tomatillos.

Quarter the limes.

Peel and small dice the onion.

Pick the cilantro leaves off the stems; discard the stems and roughly chop the leaves.

Roast the poblano pepper & tomatillos:

Roast the poblano pepper & tomatillos:

While the quinoa continues to cook, place theĀ poblano pepperĀ andĀ tomatillosĀ on aĀ sheet pan.Ā Drizzle with olive oil and season with salt and pepper; toss to coat. Roast in the oven 9 to 11 minutes, or until the poblano pepper is browned. Remove from the oven, leaving the oven on. When cool enough to handle, carefully remove and discard the skin, stem, ribs and seeds of the poblano pepper. Finely chop the poblano pepper and tomatillos.

Make the salsa verde:

Make the salsa verde:

In the pot used to cook the quinoa, heat 2 teaspoons of olive oil on medium-high until hot. Add theĀ garlicĀ andĀ onion; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened. Stir in theĀ roasted poblano pepper and tomatillosĀ andĀ Ā½ cup of water; season with salt and pepper. Simmer, stirring occasionally, 4 to 6 minutes, or until thickened and slightly reduced in volume.

Remove from heat and stir inĀ the juice of 2 lime wedges.

Make the filling & assemble the enchiladas:

Make the filling & assemble the enchiladas:

While the salsa verde simmers, drain and rinse the beans.

To the bowl of cooked quinoa, add theĀ drained beans, cumin, half the cilantroĀ andĀ the juice of 2 lime wedges. Drizzle with olive oil and stir to thoroughly combine; season with salt and pepper to taste.

Evenly spread aboutĀ Ā½ cup of the fillingĀ onto the bottom of a baking dish. Place theĀ tortillasĀ on a clean, dry work surface. Divide theĀ remaining fillingĀ between the centers of the tortillas; tightly roll up each tortilla around the filling.Ā Transfer to the prepared baking dish, seam sides down, in a single layer.

Finish the enchiladas & serve your dish:

Finish the enchiladas & serve your dish:

Top the assembled enchiladas with theĀ salsa verdeĀ andĀ Monterey Jack cheese; season with salt and pepper.

Bake 8 to 10 minutes, or until the cheese is bubbly and lightly browned. Remove from the oven.

Let stand for at least 2 minutes before serving.

Garnish with theĀ remaining cilantro. Serve with theĀ remaining lime wedgesĀ on the side. Enjoy!

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