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Quinoa and Black Bean Enchiladas
Created by: Howcan Team
Ingredients
- 1 cup quinoa, cooked
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 1 red bell pepper, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (10 oz) enchilada sauce
- 8 small flour tortillas
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish.
- In a large bowl, combine 1 cup cooked quinoa, 1 can of black beans, 1 cup corn kernels, diced red bell pepper, diced onion, minced garlic, 1 teaspoon cumin, 1 teaspoon chili powder, 1/2 teaspoon paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Pour 1/3 of the enchilada sauce into the bottom of the prepared baking dish.
- Spoon the quinoa and black bean mixture onto each tortilla, roll up, and place seam side down in the baking dish.
- Pour the remaining enchilada sauce over the top of the enchiladas and sprinkle with shredded cheddar cheese.
- Cover the dish with aluminum foil and bake for 20 minutes. Then remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped cilantro before serving. Enjoy!
Quinoa and Black Bean Enchiladas have a rich history rooted in the fusion of Mexican and Andean cuisines. This dish originated in the highlands of Peru and Bolivia, where quinoa has been a staple for thousands of years. The use of black beans in Mexican cuisine dates back to ancient Aztec and Mayan civilizations. The modern fusion of these ingredients can be attributed to innovative chefs in the United States who sought to create a healthier, plant-based alternative to traditional enchiladas. One renowned restaurant that has perfected this dish is located in Santa Fe, New Mexico. The chef, known for his innovative approach to Southwestern cuisine, incorporates locally sourced quinoa and black beans to create a flavorful and nutritious filling for the enchiladas. The key to achieving the perfect balance of flavors lies in the seasoning of the quinoa and black bean mixture, as well as the choice of enchilada sauce. For those looking to recreate this dish at home, sourcing high-quality quinoa and black beans is essential. Additionally, experimenting with different types of cheese and incorporating fresh herbs can elevate the flavors of the enchiladas. Some alternative methods for making this dish include using homemade enchilada sauce or adding a touch of smoky chipotle peppers for a unique twist. Overall, Quinoa and Black Bean Enchiladas are a testament to the culinary creativity that arises from blending diverse food traditions. Whether enjoyed at a top-notch restaurant or prepared in a home kitchen, this dish offers a delightful marriage of flavors and textures that celebrate the best of Mexican and Andean cuisines.
50 min
4
380 calories
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