If you’re looking for a hearty and satisfying meal that bursts with flavor, these Spicy Poblano, Black Bean, and Quinoa Enchiladas are just the ticket! Packed with nutritious ingredients and a delightful blend of spices, these enchiladas are perfect for a family dinner or a cozy night in. The combination of roasted poblano peppers, protein-rich quinoa, and black beans creates a filling dish that is both delicious and wholesome. Plus, it’s easy to customize to your taste, making it a versatile option for any table.
Why This Recipe Works
This recipe works because it combines the richness of traditional enchiladas with healthy and vibrant ingredients. The roasted poblano peppers lend a smoky flavor that pairs beautifully with the earthiness of black beans and the nutty taste of quinoa. The enchilada sauce, whether homemade or store-bought, adds a zesty kick that ties everything together. Not to mention, this dish is vegetarian-friendly, making it a great option for everyone at the table.
What’s in the Bowl
- 2 tablespoons extra virgin olive oil
- 1 sweet onion, diced
- 2 poblano peppers, sliced
- 2 cloves garlic, minced or grated
- 2 jalapeños, seeded and diced
- 2 teaspoons ground cumin
- 1 teaspoon kosher salt and pepper
- 1 cup Bob’s Red Mill Organic Quinoa
- 3 cups red enchilada sauce, homemade or store-bought
- 1 can (14 ounces) black beans, drained and rinsed
- 1/2 cup fresh cilantro, chopped, plus more for serving
- Juice of 1 lime, plus lime wedges for serving
- 10-12 corn or flour tortillas
- 1 cup shredded cheddar
- 1/2 cup shredded pepper jack
- Sliced avocado, yogurt, and pomegranate arils for serving
Must-Have Equipment
- Large skillet: For sautéing the veggies and spices.
- Medium saucepan: To cook the quinoa.
- 9×13 inch baking dish: Perfect for assembling and baking the enchiladas.
- Cooking spoon: For mixing ingredients and filling the tortillas.
Spicy Poblano, Black Bean, and Quinoa Enchiladas.: Step-by-Step Guide
Step 1: Prepare the Quinoa
Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, add 1 cup of quinoa and 2 cups of water. Bring to a boil, then reduce the heat to low and cover. Cook for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Set aside.
Step 2: Sauté the Vegetables
In a large skillet, heat the 2 tablespoons of extra virgin olive oil over medium heat. Add the diced sweet onion and sauté for about 5 minutes until it becomes translucent. Then add the sliced poblano peppers, minced garlic, and diced jalapeños. Sauté for an additional 5-7 minutes until the peppers are tender.
Step 3: Season the Mixture
Stir in the ground cumin, kosher salt, and pepper. Cook for another minute to allow the spices to become fragrant. Remove the skillet from heat.
Step 4: Combine the Filling
In a large bowl, combine the cooked quinoa, sautéed vegetable mixture, drained and rinsed black beans, chopped cilantro, and the juice of 1 lime. Mix well until all ingredients are evenly incorporated.
Step 5: Assemble the Enchiladas
Preheat your oven to 375°F (190°C). Spread 1 cup of enchilada sauce on the bottom of a 9×13 inch baking dish. Take a tortilla, spoon a generous amount of the quinoa filling into the center, and roll it up tightly. Place the rolled tortilla seam-side down in the baking dish. Repeat until all tortillas are filled.
Step 6: Add Sauce and Cheese
Once all the enchiladas are in the baking dish, pour the remaining enchilada sauce over the top. Sprinkle the shredded cheddar and pepper jack cheese evenly over the sauce.
Step 7: Bake
Cover the baking dish with foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
Step 8: Serve
Once out of the oven, let the enchiladas cool for a few minutes. Serve with sliced avocado, a dollop of yogurt, pomegranate arils, and extra cilantro on top. Don’t forget the lime wedges for an extra zing!
No-Store Runs Needed
- Check your pantry for quinoa, black beans, and spices.
- Use whatever type of tortillas you have on hand—corn or flour both work great!
- Feel free to substitute any leftover vegetables in the filling.
- Customize the cheese with your favorite varieties—mozzarella or a blend will do!
Chef’s Notes
This recipe is incredibly forgiving! You can adjust the spice level by adding more or fewer jalapeños or even using a milder pepper. If you’re short on time, consider using pre-cooked quinoa or even leftover rice. These Spicy Poblano, Black Bean, and Quinoa Enchiladas can easily be made vegan by omitting the cheese or using a vegan cheese alternative.
Storing, Freezing & Reheating
Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 4 days. They also freeze beautifully! To freeze, wrap individual enchiladas in plastic wrap and place them in a freezer-safe bag. They can be stored for up to 3 months. To reheat, thaw overnight in the refrigerator and bake in a 350°F (175°C) oven until heated through, about 20-25 minutes.
Reader Questions
Can I make these enchiladas ahead of time?
Absolutely! You can assemble the enchiladas a day in advance, cover them tightly, and store them in the fridge until you’re ready to bake. Just add a few extra minutes to the baking time if baking from cold.
What can I substitute for quinoa?
If you don’t have quinoa, you can use rice or even couscous as a substitute. Just make sure to adjust the cooking times accordingly.
How spicy are these enchiladas?
The level of spice can vary based on how many jalapeños you use. If you prefer a milder dish, you can omit the jalapeños altogether or use just one.
Can I use a different type of bean?
Yes! Feel free to experiment with other beans like pinto beans or kidney beans. Each will add its own unique flavor to the enchiladas.
Quick Weeknight Wins
Wrap-Up
These Spicy Poblano, Black Bean, and Quinoa Enchiladas are a delightful way to enjoy a nutritious meal without sacrificing flavor. With their vibrant colors and rich toppings, they’re sure to be a hit at your dinner table. Whether you’re serving them on a weeknight or for a special occasion, these enchiladas are a recipe you’ll want to keep in your rotation. Enjoy every spicy, cheesy bite!
Spicy Poblano, Black Bean, and Quinoa Enchiladas.
Equipment
- Large Skillet
- Medium Saucepan
- 9x13 inch Baking Dish
- Cooking spoon
Ingredients
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 sweet onion diced
- 2 poblano peppers sliced
- 2 cloves garlic minced or grated
- 2 jalapeños seeded and diced
- 2 teaspoons ground cumin
- 1 teaspoon kosher salt and pepper
- 1 cup Bob's Red Mill Organic Quinoa
- 3 cups red enchilada sauce homemade or store-bought
- 1 can black beans 14 ounces, drained and rinsed
- 1/2 cup fresh cilantro chopped, plus more for serving
- 1 lime juice of 1 lime, plus lime wedges for serving
- 10-12 corn or flour tortillas
- 1 cup shredded cheddar
- 1/2 cup shredded pepper jack
- sliced avocado for serving
- yogurt for serving
- pomegranate arils for serving
Instructions
Preparation
- Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, add 1 cup of quinoa and 2 cups of water. Bring to a boil, then reduce the heat to low and cover. Cook for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Set aside.
- In a large skillet, heat the 2 tablespoons of extra virgin olive oil over medium heat. Add the diced sweet onion and sauté for about 5 minutes until it becomes translucent. Then add the sliced poblano peppers, minced garlic, and diced jalapeños. Sauté for an additional 5-7 minutes until the peppers are tender.
- Stir in the ground cumin, kosher salt, and pepper. Cook for another minute to allow the spices to become fragrant. Remove the skillet from heat.
- In a large bowl, combine the cooked quinoa, sautéed vegetable mixture, drained and rinsed black beans, chopped cilantro, and the juice of 1 lime. Mix well until all ingredients are evenly incorporated.
- Preheat your oven to 375°F (190°C). Spread 1 cup of enchilada sauce on the bottom of a 9x13 inch baking dish. Take a tortilla, spoon a generous amount of the quinoa filling into the center, and roll it up tightly. Place the rolled tortilla seam-side down in the baking dish. Repeat until all tortillas are filled.
- Once all the enchiladas are in the baking dish, pour the remaining enchilada sauce over the top. Sprinkle the shredded cheddar and pepper jack cheese evenly over the sauce.
- Cover the baking dish with foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
- Once out of the oven, let the enchiladas cool for a few minutes. Serve with sliced avocado, a dollop of yogurt, pomegranate arils, and extra cilantro on top. Don't forget the lime wedges for an extra zing!
Notes
- You can adjust the spice level by using fewer jalapeños or omitting them entirely for a milder dish.
- Make this recipe vegan by omitting the cheese or using a vegan cheese alternative.
- Leftover enchiladas store well in the refrigerator for up to 4 days and freeze for up to 3 months.
