Black Bean & Quinoa Enchiladas

with Poblano & Tomatillo Salsa Verde

50 MIN

4 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

These Prepared and Ready dishes contain at least 25% less sodium per 100 grams (or 3.5 oz) than our average Prepared and Ready Meal as of October 1, 2024. Sodium content has been reduced from 330 mg per 100 grams to 250 mg per 100 grams. These dishes focus on ingredients with strong flavor and moderate salt.

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Our spin on enchiladas “verdes” (or green enchiladas) offers plenty of hearty, zesty appeal. To make our salsa verde, we’re roasting tomatillos and a poblano pepper whole, adding a layer of delicious smokiness to their tart and subtly hot flavors. (After roasting, the poblano’s skin can easily be peeled off.) We’re layering the salsa and shredded Monterey Jack cheese on top of the enchiladas—which are filled with Mexican-spiced red quinoa and black beans—before bringing it all together in the oven.

See Plans

Nutrition

PER SERVING
Calories

600 Cals (est.)

fresh

ingredients

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Cook the quinoa:

Preheat the oven to 475°F. Heat a medium pot of salted water to boiling on high. Thoroughly rinse the quinoa under cold water. Once the pot of water is boiling, add the rinsed quinoa and cook, uncovered, 16 to 18 minutes, or until tender. Drain thoroughly and transfer to a large bowl. Rinse and wipe out the pot.

2 Roast the vegetables:

While the quinoa cooks, wash and dry the fresh produce. Line a sheet pan with aluminum foil. Remove and discard any husks from the tomatillos. Place the tomatillos and whole pepper on the prepared sheet pan. Drizzle with olive oil; season with salt and pepper. Toss to thoroughly coat. Roast, rotating the sheet pan halfway through, 11 to 13 minutes, or until browned and softened. Leaving the oven on, remove the roasted vegetables from the oven and transfer to a cutting board. When cool enough to handle, finely chop the tomatillos. Carefully remove and discard the skin from the pepper; cut out and discard the stem, ribs, and seeds, then finely chop. Thoroughly wash your hands, knife, and cutting board immediately after handling the pepper.

3 Prepare the remaining ingredients:

While the vegetables roast, peel and small dice the shallot. Quarter the limes. Drain and rinse the beans. Grate the cheese.

4 Make the salsa verde:

In the pot used to cook the quinoa, heat 2 teaspoons of olive oil on medium-high until hot. Add the shallot; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the chopped tomatillos, 2 tablespoons of water, and as much of the chopped pepper as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly thickened. Turn off the heat and stir in the juice of 2 lime wedges; season with salt and pepper to taste.

5 Make the filling & assemble the enchiladas:

While the salsa verde cooks, to the bowl of cooked quinoa, add the beans, spice blend, crème fraîche, and the juice of 4 lime wedges. Drizzle with olive oil; stir to thoroughly combine. Season with salt and pepper to taste. Place the tortillas on a clean, dry work surface. Evenly spread about 1 cup 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. Carefully transfer to the baking dish in a single layer, seam side down.

6 Bake the enchiladas & serve your dish:

Evenly top the enchiladas with the salsa verde and cheese; season with salt and pepper. Bake 12 to 13 minutes, or until the cheese is melted and lightly browned. Remove from the oven. Serve with the remaining lime wedges on the side. Enjoy!