2 cups water
1 teaspoon salt
1 cup quinoa, rinsed
1 tablespoon olive oil
8 ounces onions, chopped
1 teaspoon garlic, chopped
12 ounces spinach, chopped
12 ounces canned black beans, drained and rinsed
8 corn tortillas
1 cup tomatillo salsa
2 ounces queso fresco, diced small
2 tablespoons cilantro, chopped
4 tablespoons plain low-fat yogurt
Quinoa and Spinach Enchiladas with Tomatillo Salsa
Quinoa has a naturally-occurring bitter substance that must be rinsed off before using.  Pour the quinoa into a medium-mesh strainer and rinse under cold water until it runs clear.
1. Bring the water to a rolling boil and season with salt.  Stir in the quinoa, remove from the stove and cover the pot. Allow the quinoa to steep until tender, approximately 10 minutes.  Fluff gently with a fork.
2. Heat the olive oil in a large skillet over medium.  Add the onions and a pinch of salt and sauté until the onions begin to turn translucent.  Add the garlic and cook for a minute, until it is fragrant.  Add the spinach and continue to cook until the spinach has wilted and given up most of its moisture.   Stir in the black beans and quinoa and continue to heat through and allow for everything to combine.  Remove from the heat.
3. Pre-heat the oven to 375 degrees.  Heat a dry non-stick skillet over medium heat.  Add the corn tortillas and heat through just to make them pliable. Cover the bottom of a small roasting pan with a thin layer of salsa.  Working one at a time, add a small layer of filling to the center of a tortilla.  Roll up tightly and place seam-side down into the pan. As you work, nestle the filled tortilla next to each other.  When you have filled all of them, spread a generous amount of salsa over all of the filled tortillas.
4. Bake the enchiladas until everything has heated through and the salsa thickens, approximately 20 minutes.  Serve with crumbled queso fresco, chopped cilantro and plain low-fat yogurt or sour cream.
Serves 4.
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