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Spicy Poblano, Black Bean, and Quinoa Enchiladas

Tieghan, Half Baked Harvest
  • 60 minutes
  • Serves 6

INGREDIENTS

2 tbsp

extra virgin olive oil

1

sweet onion

2

poblano peppers

2 cloves

garlic

2

jalapenos

2 tsp

ground cumin

1 tsp

kosher salt

1 cup

quinoa

3 cups

red enchilada sauce

14 oz

canned black beans

1/2 cup

fresh cilantro

1

juice of lime

10

flour tortillas

1 cup

shredded cheddar

1/2 cup

pepper jack

1 serving

avocado