spicy-poblano-black-bean-and-quinoa-enchiladas
Think bubbling-cheesy enchiladas layered with smoky charred poblanos, hearty black beans, and fluffy quinoa. The sauce soaks into warm tortillas, the edges crisp up, and every bite hits that cozy, fall-into-winter comfort zone. They’re simple to assemble, easy to customize for spice and diet needs, and perfect for a weeknight or a casual weekend dinner with friends.
Ingredients
2 tablespoons extra virgin olive oil
0.5 cup red enchilada sauce, homemade or store bought
11 corn or flour tortillas
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