Friday

Sometimes being truthful is a pain.

Confession: I spent a lot of my free time this past week watching panda videos on youtube.

ouch. 

Confession: I watched most of them twice.

double ouch. 

Confession: It was more than twice.

triple plus ouch. 

Confession: (Former) friend at work (I kid) told me that pandas are mean. Doubtful. I don’t think they’ve seen the videos.

ouch major. 

Confession: I’ve got to finish up this post so I can go search for some more panda pictures and videos.

awwwwwwww. 

When I wasn’t laughing at the antics of cute baby pandas, I was working (at my non-panda-watching-on-youtube day job) or eating this dish. I made it last weekend and enjoyed the leftovers all week long. There are quite a few steps, but you could easily make each component ahead of time and throw it together right when you need it. It’s a good dish for vegetarians (like pandas!) and non vegetarians because it’s hardy and full of bamboo quinoa.

FotoFlexer_Photo

 

Black Bean and Quinoa Enchiladas with Salsa Verde 
Source: Blue Apron 
Printable Recipe

1/2C red quinoa
1 (15oz) can black beans, rinsed and drained
6 tomatillos, paper removed
2 poblano pepper
1T olive oil
1 small onion, diced
4 cloves garlic, minced
1C shredded monterey jack cheese
4-5 flour tortillas
1 small bunch cilantro, chopped and divided
2 limes
1tsp ground cumin
salt, pepper

Preheat oven to 500.
Cook quinoa according to packaged directions.
Place tomatillos and poblano on a large baking sheet and drizzle with olive oil. Season with salt and pepper.
Roast at 500 for 8-10 minutes, flipping the pepper once to ensure even cooking.
Remove the pepper and tomatillo from the oven and allow to cool. Lower oven temperature to 400.
Once cooled, remove the skin and seeds of the poblano peppers. Chop the peppers and the tomatillos.
Heat a pan over medium heat on the stovetop.  Add olive oil. Sauté’ onion until translucent, about 4 minutes. Add in garlic and cook until fragrant, about 30 seconds.
Add chopped tomatillos and poblanos to the pot with 1/2C water. Add in generous pinch of salt and pepper.
Cook tomatillo mixture over low heat stirring occasionally until thickened, about 5-6 minutes.
Remove from heat and add the juice of 1 lime.
While the salsa is cooking, finish the quinoa. Add in drained and rinsed black beans to cooked quinoa. Season with cumin, juice of 1 lime, and 1/2 of the chopped cilantro. Season with a sprinkle of salt and pepper.
In a 9×9 baking dish, spread 1/2C of quinoa mixture evenly to the bottom.
With the remaining quinoa mixture, divide evenly among the tortillas. Roll them up and place them seam side down in the baking dish.
Top tortillas with salsa verde. Sprinkle with cheese.
Bake at 400 for 10-12 minutes, until cheese is melted and bubbling.
Let cool for a few minutes before serving.
Garnish with leftover cilantro.
Enjoy!

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