Quinoa And Black Bean Enchiladas Recipe

Cook quinoa

Rinse 1 cup quinoa under cold water in a fine mesh sieve. Combine rinsed quinoa and 2 cups water in a small saucepan. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer until water is absorbed and quinoa is tender, about 15 minutes. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.

Cook orzo

While quinoa cooks, bring a separate pot of salted water to a boil and cook 3/4 cup dry orzo according to package directions until al dente (about 7–9 minutes). Drain and rinse under warm water to remove excess starch. Measure out 1 cup cooked orzo and set aside.

Preheat the oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish with cooking spray or 1 teaspoon oil.

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Add the cooked quinoa and cooked orzo to the skillet. Stir in the drained black beans and corn. Season with 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook, stirring, until the mixture is heated through, about 3–4 minutes.

Remove the skillet from heat. Stir in 1/4 cup chopped cilantro and 1 tablespoon fresh lime juice. Taste and adjust seasoning as needed (add more salt, lime, or spices to preference).

Pour 1/2 cup of the enchilada sauce into the bottom of the prepared baking dish and spread into an even layer to prevent sticking.

Lay one flour tortilla on a flat surface. Spoon about 1/3 to 1/2 cup of the quinoa-black bean-orzo filling down the center of the tortilla. Top the filling with a tablespoon of shredded cheese if you like extra melty pockets.

Roll the tortilla tightly around the filling and place seam-side down in the baking dish. Repeat with remaining tortillas and filling. You should get about 8 enchiladas.

Pour the remaining enchilada sauce evenly over the rolled enchiladas, ensuring all exposed tortilla surfaces are covered. Sprinkle the remaining shredded cheese (about 1.5–2 cups) evenly over the top.

Cover the baking dish with foil and bake in the preheated oven for 15 minutes. Remove the foil and continue baking until cheese is melted and sauce is bubbling, about 8–10 more minutes. If you prefer a browned top, broil on high for 1–2 minutes—watch closely to prevent burning.

Remove from oven and let the enchiladas rest 5 minutes. Serve warm topped with dollops of sour cream or Greek yogurt, sliced green onions, additional cilantro, pickled jalapeños, and lime wedges on the side.