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Spicy Poblano, Black Bean, and Quinoa Enchiladas

Tieghan, Half Baked Harvest
  • 60 minutes
  • Serves

INGREDIENTS

1

Avocado

1 can

Black beans

1/2 cup

Cilantro, fresh

2 cloves

Garlic

2

Jalapenos

1

Lime, juice of

2

Poblano peppers

1

Sweet onion

1 cup

Bob's red mill quinoa, Organic

1 tsp

Kosher salt and pepper

2 tbsp

Olive oil, extra virgin

2 tsp

Cumin, ground

10

Corn or flour tortillas

1 cup

Cheddar

1/2 cup

Pepper jack

3 cups

Enchilada sauce, red homemade or store-bought