Spicy Poblano, Black Bean, and Quinoa Enchiladas

halfbakedharvest.com

ChristinaDK

2 tablespoons extra virgin olive oil

1 sweet onion, diced

2 poblano peppers, sliced

2 cloves garlic, minced or grated

2 jalapeños, seeded, plus diced

2 teaspoons ground cumin

1 teaspoon kosher salt and pepper

1 cup Bob's Red Mill Organic Quinoa

3 cups red enchilada sauce, homemade or store-bought

1 can (14 ounce) black beans, drained and rinsed

½ cup fresh cilantro, chopped, plus more for serving

juice of 1 lime, plus lime wedges, for serving

10 to 12 corn or flour tortillas

1 cup shredded cheddar

½ cup shredded pepper jack

sliced avocado, yogurt, and pomegranate arils for serving

Directions at halfbakedharvest.com

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