Beyond Beef™ & Black Bean Enchiladas

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. Cook, uncovered, 20 to 22 minutes, or until tender. Turn off the heat. Drain thoroughly.

Meanwhile, wash and dry the fresh produce. Halve, peel, and thinly slice the onion. Peel and roughly chop 2 cloves of garlic. Drain and rinse the beans. Cut off and discard the stems of the poblano peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Roughly chop the jalapeño pepper. Thoroughly wash your hands and cutting board immediately after handling the peppers. In a bowl, whisk together half the sour cream and as much of the chopped jalapeño pepper as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper.

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sliced onion and sliced peppers; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the chorizo and spice blend; season with salt and pepper. Cook, stirring frequently and breaking the meat apart with a spoon, 4 to 5 minutes, or until browned. Carefully drain off and discard any excess oil from the pan. Add the chopped garlic, drained beans, maple syrup, and as much of the hot sauce as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined and the chorizo is cooked through. Transfer to a large bowl.

To the bowl of cooked chorizo and vegetables, add the cooked quinoa and remaining sour cream. Stir to combine. Taste, then season with salt and pepper if desired. Place the tortillas on a work surface. Spread about 3 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, seam side down. Evenly top with the guajillo sauce and cheese.

Bake the enchiladas 8 to 10 minutes, or until lightly browned and the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving. Serve the baked enchiladas topped with the jalapeño sour cream. Enjoy!