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Quinoa Enchiladas with Roasted Tomatillo Salsa, Mexican Beans and Roasted Cilantro Corn

Makes: 8 servings

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Ingredients

Directions

Roasted Tomatillo Salsa: Line a sheet pan with parchment paper and drizzle with olive oil.  Add tomatillos, onion and garlic and toss to coat lightly.  Roast at 425ºF for 20 to 25 minutes, turning once, until vegetables are lightly browned.  Remove from oven and let cool.  Combine roasted vegetables with cumin, chipotle, salt and pepper in a large blender or food processor.  Pulse until smooth.  Refrigerate until ready to serve.  Makes about 3 cups.

Mexican Beans:  Wash and pick beans.  Cover beans with water and let soak overnight.  Drain.  Combine soaked beans, chicken broth, water and onion in a large saucepan.  Bring to a boil and simmer, uncovered, for 1 hour or until beans are tender.

Remove the onion pieces and strain the beans, reserving the cooking liquid.  Render the pig hocks in oil in a large sauté pan on medium-low heat for 10 minutes.  Remove the pig hock pieces and set aside.  Sauté the onions and peppers over medium heat, for 5 minutes or until just tender.  Add the beans and salt and continue to fry over medium high heat for 5 minutes.

Add the pig hock pieces, garlic, cumin, cilantro and lime juice to the beans.  Add enough reserved cooking liquid for the desired consistency.  Simmer, stirring frequently for 20 minutes, adding additional cooking liquid if needed.  Garnish with queso fresco.

Calabacitas Enchiladas:  Heat oil in a large skillet and add onion.  Sauté until onion begins to caramelize.  Add the zucchini, calabacitas, cumin, salt and oregano.  Cook for 8 to 10 minutes or until the zucchini is soft; add the tomatoes and napoles and cook for 1 minute.  Remove from heat and toss with quinoa.  Portion filling into tortillas.  Drizzle with Roasted Tomatillo Salsa and sprinkle with fresh cilantro.

Roasted Cilantro Corn:  Lay the frozen corn out on a paper towel lined sheet pan to dry.  Combine butter, salt, cilantro and ancho chile in a small pan and heat just until butter is melted.  Heat a dry cast iron skillet on high heat and toast the corn until browned.  Remove the corn from the skillet and toss with the seasoned butter, lime zest and juice.  Garnish with cojita cheese and fresh cilantro.

Plate 2 Calabacitas Enchiladas with Roasted Tomatillo Salsa with Mexican Beans and Roasted Cilantro Corn.

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