Ancho Chile & Quinoa Enchiladas

with Black Beans & Cheddar Cheese

50 MIN

+$0.95/serving 2 Servings

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add Ground Pork Chorizo

From the Test Kitchen

For these crowd-pleasing enchiladas, a hearty medley of poblano peppers, black beans, and quinoa fill soft flour tortillas. You’ll finish it all with a creamy ancho-tomato sauce and a sprinkling of cheese baked until melty and golden brown.
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Nutrition

PER SERVING
Calories

1100 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Pork Chorizo
4 Flour Tortillas
½ cup Tricolor Quinoa
1 15.5-Oz Can Black Beans
1 Tbsp Ancho Chile Paste
2 Poblano Peppers
1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
2 Scallions
¼ cup Sour Cream
2 Tbsps Tomato Paste
2 oz White Cheddar Cheese
1 Tbsp Rice Vinegar

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Cook the quinoa

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the quinoa and cook, uncovered, 20 to 22 minutes, or until tender. Turn off the heat. Drain thoroughly and transfer to a large bowl.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Drain and rinse the beans. Thinly slice the scallions, separating the white bottoms and hollow green tops. Grate the cheese on the large side of a box grater. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands and cutting board immediately after handling.

3 Cook the chorizo & make the filling

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the chorizo in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced peppers; season with salt, pepper, and half the spice blend (you will have extra). Cook, stirring frequently and breaking the meat apart with a spoon, 5 to 6 minutes, or until the peppers are softened and the chorizo is cooked through. Turn off the heat. Transfer to the bowl of cooked quinoa. Add the drained beans, vinegar, and a drizzle of olive oil. Season with salt and pepper; stir to combine. Rinse and wipe out the pan.

4 Make the sauce

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Add the tomato paste and chile paste. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Add 1/2 cup of water (carefully, as the liquid may splatter). Cook, stirring constantly, 30 seconds to 1 minute, or until the sauce is slightly thickened. Turn off the heat. Stir in the sour cream until combined. Taste, then season with salt and pepper if desired.

5 Assemble the enchiladas

Place the tortillas on a work surface. Spread about 2 cups of the filling into the bottom of a baking dish. Divide the remaining filling among the tortillas; tightly roll up each tortilla around the filling. Transfer to the baking dish in an even layer, seam side down. Evenly top with the sauce and grated cheese. Season with salt and pepper.

6 Bake the enchiladas & serve your dish

Bake the enchiladas 7 to 9 minutes, or until lightly browned and the cheese is melted. Remove from the oven. Let stand at least 2 minutes before serving. Serve the baked enchiladas garnished with the sliced green tops of the scallions. Enjoy!