A new take on enchiladas. Quinoa, black beans, tomatillos, and bell peppers between a corn tortilla covered in salsa verde, topped with Monterey Jack and cheddar cheese.
These meals from Performance Kitchen offer a balance of protein, vegetables, and fiber—all while controlling the use of added sugar and sodium.
MICROWAVE (BASED ON 1200W)
- Microwave for 3 minutes.
- Turn bowl 180º (half turn) and cook for an additional 2½ minutes or until cooked throughout.
- Let stand for 1 minute.
- Remove film.
Microwaves vary, adjust cooking time if necessary.
OVEN (DO NOT USE TOASTER OVEN)
- Preheat oven to 375°F.
- Place bowl on baking tray in center of oven.
- Cook for 40 minutes. Remove from oven, remove film.
Ovens vary, adjust cooking time if necessary. Do not use broil setting.
2 Reviews Hide Reviews Show Reviews
It's hard to find the right level of heat for everyone, but this could have used more garlic and a little more flavor--lime juice? Cumin? I'm not exactly sure. Also, it could have used more beans in proportion to the corn. But it was good enough for lunch at work. I'll probably order it again and throw in a bit extra seasoning.
This dish was so delicious, nicely seasoned, perfect level of spice. I will be ordering many of more of these!