These precious little green gems that have sprouted beautifully in our garden, make me oh so very happy and a sauce that I can’t get enough of. Oh and just as an extra bonus, this bad boy is *gluten free*
Quinoa Enchiladas w/ Tomatillo Sauce
You will need:
- 10 small to medium fresh tomatillos
- 4 cloves of garlic (less is fine if you don’t want it too garlicky)
- 6-8 fresh tomatoes (or a big can of canned ones)
- 3 limes (zest and juice)
- 2-3 hot peppers (jalapenos, cayenne, pasilla, banana peppers... all are good!)
- 1 large red onion
- Some fresh cilantro
- 2 sweet peppers (either red, yellow or orange)
- 1 tbsp of smoked paprika
- 1 tbsp of chili powder
- Fresh pepper to taste.
- 2 cups uncooked quinoa
- 4 cups refried or mashed pinto beans (black beans work well too)
- 2 tbsp olive oil
- 1 cup white cheddar cheese
- 60g of Feta cheese
- 3 limes (zest and juice)
- 1/2c toasted sunflower seeds
- 12 medium to large corn tortillas
Cook your quinoa according to packaged instructions and set aside. Preheat your oven to 350 degrees. Chop your tomatillos in half and toss them in a big bowl along with the roughly chopped sweet peppers and 2 of the hot peppers. Throw in 2 cloves of garlic, the olive oil, half the paprika and chili powder, a dash of salt and some lime zest. Toss this all together until the olive oil is mixed in well. Lay this out on a baking sheet and place in the oven.
Let this bake until the edges of the peppers turn brown. In the meantime, take your tomatoes and dice them. Chop the rest of your garlic and toss it in with your tomatoes. Chop up your hot peppers, red onion, your cilantro and add them to your tomatoes also. Squeeze in your lime juice and add all your zest.
Mix well with the remaining paprika and chili powder. A touch of salt may be needed and some fresh pepper. Now you have made some fresh salsa.
Half of your fresh salsa you are going to want to heat up on the stove with your bean mixture. The other half you will want to put in the food processor with your roasted tomatillo concoction. Once you have pulsed your tomatillos with your salsa, you have the sauce. Once you have simmered your beans with the other half of your salsa, you have you filling.
Pour a bit of your sauce in the bottom of your casserole dish (9x11 pyrex is what I use). Take your tortillas and dollop a bit of quinoa in the centre and a dollop of bean mixture in each one. Loosely roll them up and place them neatly in your casserole dish. Once they are all placed, pour your sauce evenly over the whole thing, cover with your white cheddar, a sprinkle of feta and your sunflower seeds for some crunch. Bake for 45 minutes or until the edges of the tortillas are browned.
Don’t be surprised if you have filling or sauce left over. You can freeze both or make another casserole dish of enchilada’s. These are easy to freeze once they are prepared also.