April 13: Lunchbreak - Mushroom and Quinoa Stuffed Enchiladas with Salsa Verde over Black Beans (Vegetarian)
Centered Chef

American Diabetes Association Expo
April 16
Navy Pier

Chef Ryan's demonstration is at 1:40 p.m.

Mushroom & Quinoa Stuffed Enchiladas with Salsa Verde over Black Beans (Vegetarian)

Fresh Tomatillo Salsa

5 each tomatillos, husked, rinsed and cut in half
1 1/3 Tbs white onion, raw
1 each serrano chile peppers, raw
1 clove garlic, fresh
1/4 bunch cilantro, rinsed and chopped
1/4 each avocado, flesh
salt, as needed
water, to adjust consistency

Quinoa Enchilada Filling

2 cup vegetable broth or water
1/4 tsp paprika
1 Tbs olive oil
1/4 cup onions, chopped
salt, pinch
1/2 cup mushrooms (variety of suggested), cremini, shiitake, oyster, chopped small
1 tsp garlic, finely chopped
1 cup quinoa, rinsed
2 Tbs white wine
8 each corn tortillas

Drunken Black Beans

1 Tbs oil, olive
2 Tbs onion, fine dice
1/4 tsp salt
1/4 tsp black pepper, ground
1/4 each jalapeno, minced
1 tsp garlic, crushed
1/4 tsp oregano, dried, leaves
1/4 tsp thyme, dried
1/2 tsp cumin powder
1 1/3 tsp tequila
1 cup water
1 cup tomatoes, canned, diced
6 oz black beans, dry

8 each cherry tomatoes, halved
1/4 cup queso fresco, crumbled
1 1/3 Tbs cilantro, chopped

Fresh Tomatillo Salsa Directions:
Put all of the listed ingredients in a blender, and pulse until smooth. Adjust consistency by adding water for more viscosity. Add salt to adjust seasoning.

Quinoa Enchilada Directions:
Pre-heat the oven to 375 degrees. In a small pot, bring the vegetable broth to a simmer. In a skillet that is pre warmed over medium-high heat, add the oil. Add the onions and a pinch of salt and cook until they begin to soften. Next, add the mushrooms and cook until the release most of their moisture. Add the garlic, paprika and quinoa and cook for a minute, just until the garlic is fragrant. Add the white wine and stir up any browned bits to release flavor. When the wine has reduced by 2/3, add the vegetable stock, stir once and cover. Turn the burner to low and cook until the quinoa is tender, approximately 8 minutes. Next, add the spinach and continue to cook until the spinach has wilted. The stuffing is ready once the stock is absorbed and the quinoa has doubled in size, approximately 10-12 minutes total cooking time. Heat a dry non-stick skillet over medium heat. Add the corn tortillas and heat through just to make them warm and pliable. 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 a 9x13 baking dish. As you work, nestle the filled tortilla next to each other. When you have filled all of them, add a small amount of water or vegetable broth into the pan, in order to create steam, then cover with foil. Bake the enchiladas until everything has heated through, approximately 15 minutes. Serve with crumbled queso fresco, chopped cilantro, diced tomatoes and plain low-fat yogurt or sour cream.

Drunken Black Beans Directions:
Cook the pinto beans until they are tender, adding salt during the last 15 minutes of cooking. Drain and rinse. Make the beans: saute the onions in the olive oil until they begin to turn translucent on the edges, seasoning with salt and pepper. Add the jalapeno and sweat until it begins to soften, then add the garlic and cook just unitl it becomes fragrant. Add the oregano, thyme and cumin and stir to bloom the spices. Add the tequila to remove bits of flavor from the bottom of the pan, and cook until evaporated. Next add the water, tomatoes, beans and alcohol and let simmer for 20 - 30 minutes until the beans begin to thicken into a stew. Season to taste and add a squeeze of fresh lime juice.

Servings: 4
Yield: Yield: 8 ounce