12 Flour Tortillas
1-1/2 cup Shredded Monterey Jack Cheese
2 cans Black Beans
1 cup Red Quinoa
1 tsp Ground Cumin
Salsa Verde
4 cloves Garlic
2 Limes
1 Yellow Onion
1 Poblano Pepper
1/2 lb Tomatillos
1 large bunch Cilantro
Preheat the oven to 500F. Heat a medium pot of salted water to boiling on high. Thoroughly rinse the quinoa under cold water. Once the pot of water is boiling, add the quinoa and cook 18 to 20 minutes, or until tender. Drain thoroughly and transfer to a medium bowl. Rinse and dry the pot.
While the salsa verde simmers, drain and rinse the beans. To the bowl of cooked quinoa, add the drained beans, cumin, half the cilantro and the juice of 2 lime wedges. Drizzle with olive oil and stir to thoroughly combine; season with salt and pepper to taste. Evenly spread about 1/2 cup of the filling onto the bottom of a baking dish. Place the tortillas on a clean, dry work surface. Divide the remaining filling between the centers of the tortillas; tightly roll up each tortilla around the filling. Transfer to the prepared baking dish, seam sides down, in a single layer.
Top the assembled enchiladas with the salsa verde and Monterey Jack cheese; season with salt and pepper. Bake 8 to 10 minutes, or until the cheese is bubbly and lightly browned. Remove from the oven. Let stand for at least 2 minutes before serving. Garnish with the remaining cilantro. Serve with the remaining lime wedges on the side. Enjoy!