Black Bean and Quinoa Enchiladas with Roasted Corn

Ingredients

• 1 cup frozen corn kernels, thawed
• 1 tablespoon olive oil
• 1/2 cup quinoa, rinsed
• 1 cup vegetable broth
• 1 can black beans, drained and rinsed (15 ounce)
• 1/2 yellow onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 cup chopped fresh cilantro
• 2 1/2 cups red enchilada sauce
• 10 corn tortillas (6-inch)
• 2 cups shredded Monterey Jack cheese
• 1/4 cup sliced green onions
• 1 tablespoon olive oil, for skillet

Method

1. 1

   Preheat the oven to 400°F. Spread the thawed corn on a small baking sheet, drizzle with 1 tablespoon olive oil, and roast until lightly charred, stirring once, about 15 minutes.

   15:00 · Roast corn
2. 2

   While the corn roasts, combine the quinoa and vegetable broth in a small saucepan. Bring to a boil, reduce heat to low, cover, and simmer until the quinoa is tender and the liquid is absorbed, about 15 minutes.

   15:00 · Simmer quinoa
3. 3

   Reduce oven temperature to 375°F. Heat 1 tablespoon olive oil in a 9-inch skillet over medium heat. Add the onion and cook until softened, about 4 minutes.

   4:00 · Cook onion
4. 4

   Add the garlic, cumin, and chili powder to the skillet and cook until fragrant, about 30 seconds.

   0:30 · Cook garlic and spices
5. 5

   In a large bowl, combine the cooked quinoa, black beans, roasted corn, onion mixture, salt, and cilantro. Stir in 1/2 cup of the enchilada sauce and 1/2 cup of the shredded cheese.

6. 6

   Spread 1/2 cup of enchilada sauce over the bottom of a 9x13-inch baking dish.

7. 7

   Warm the tortillas briefly to make them pliable, about 20 seconds per side in a dry skillet or 30 seconds wrapped in a damp towel in the microwave.

8. 8

   Spoon about 1/3 cup of the quinoa and black bean filling down the center of each tortilla, roll tightly, and place seam-side down in the baking dish.

9. 9

   Pour the remaining enchilada sauce evenly over the rolled tortillas, then sprinkle with the remaining 1 1/2 cups shredded cheese.

10. 10

    Cover the dish with foil and bake until heated through and bubbling at the edges, about 20 minutes.

    20:00 · Bake covered
11. 11

    Uncover and bake until the cheese is melted and lightly golden, about 5 minutes more.

    5:00 · Bake uncovered
12. 12

    Let the enchiladas rest for 5 minutes, then top with sliced green onions before serving.

    5:00 · Rest before serving