Verde Pinto Bean & Quinoa Enchiladas

Preheat the oven broiler on high. Husk and thoroughly rinse 200g fresh tomatillos to remove their sticky residue. Peel 15g garlic cloves and cut 50g white onion into thick wedges. Slice 1 fresh jalapeño pepper in half lengthwise and remove the seeds.

Arrange the 200g tomatillos, 50g onion wedges, 15g garlic cloves, and halved jalapeño on a baking sheet. Broil 8 to 10 minutes, turning once, until the vegetables are softened and show blackened, charred spots.

Transfer the charred tomatillos, onion, garlic, and jalapeño to a blender. Add 20g fresh cilantro (leaves and tender stems) and a pinch of salt. Blend on high for 1 to 2 minutes until completely smooth to create your fresh salsa verde, then set aside.

To make the filling, drain and rinse 200g canned pinto beans. In a medium bowl, combine the 200g pinto beans, 150g leftover cooked quinoa (reserved from the Day 2 Dal Makhani meal), 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp dried oregano, and 100g of the 0% fat Greek yogurt. Stir well to form a cohesive, creamy mixture, and season with salt and black pepper to taste.

Preheat the oven to 190°C. Shred 85g Monterey Jack cheese using a box grater. Warm 140g flour tortillas (about 3 medium tortillas) in the microwave for 20 seconds to make them pliable.

Spread 60ml of the blended salsa verde over the bottom of a small baking dish. Lay out the warmed tortillas on a clean surface. Divide the quinoa and bean filling equally among the tortillas, placing it down the center of each. Sprinkle a small pinch of the shredded Monterey Jack cheese over the filling in each tortilla.

Roll each tortilla tightly around the filling and place them seam-side down in the baking dish. Pour the remaining salsa verde evenly over the rolled enchiladas, covering them completely so the edges don't dry out. Sprinkle the remaining Monterey Jack cheese over the top.

Bake at 190°C for 20 to 25 minutes until the sauce is bubbling and the cheese is melted and lightly golden. While baking, toast 15g raw pepitas in a dry skillet over medium heat for 3 to 4 minutes until they are fragrant and begin to pop.

Remove the enchiladas from the oven and let them rest for 5 minutes. Serve hot topped with the remaining 250g 0% fat Greek yogurt, the toasted pepitas, and extra fresh cilantro leaves.