Until adding this recipe to the giant list, I didn't know I already made a veggie enchilada recipe before. Good stuff, both recipes. This one might be a touch better because of the chipole spice and hot pepper, but that's probably just personal preference.

Veggie Enchiladas

8 Tortillas
6 Oz Cheese
1¼ Cups Black Beans
1 Cup Red Quinoa
½ Pound Tomatillos
2 Limes
1 Spicy Pepper
2 Tablespoons Crème Fraîche
1 Shallot
2 tsp Chile Powder
2 tsp Paprika
2 tsp Garlic Powder
2 tsp Ground Cumin
2 tsp Oregano

Bring a pot of salted water to boil. Rinse quinoa with cold water and place in pot, uncovered for 15 minutes until tender. Drain and set aside. Preheat oven to 475°F.Line a sheet pan with aluminum foil. Remove and discard any husks from the tomatillos. Place the tomatillos and whole pepper on the prepared sheet pan. Drizzle with olive oil; season with salt and pepper. Toss to thoroughly coat. Roast, rotating the sheet pan halfway through, 11 to 13 minutes, or until browned and softened. Leaving the oven on, remove the roasted vegetables from the oven and transfer to a cutting board. When cool enough to handle, finely chop the tomatillos. Carefully remove and discard the skin from the pepper; cut out and discard the stem, ribs, and seeds, then finely chop.

Dice the shallot. Quarter the limes. Drain and rinse the beans. Grate the cheese.

In a pot heat 2 teaspoons of olive oil on medium-high until hot. Add the shallot; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until softened. Add the chopped tomatillos, 2 tablespoons of water, and the chopped pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly thickened. Turn off the heat and stir in the juice of 2 lime wedges; season with salt and pepper to taste.

While the salsa verde cooks, to the bowl of cooked quinoa, add the beans, spice blend, crème fraîche, and the juice of 4 lime wedges. Drizzle with olive oil; stir to thoroughly combine. Season with salt and pepper to taste. Place the tortillas on a clean, dry work surface. Evenly spread about 1 cup of the filling into the bottom of a baking dish. Divide the remaining filling among the tortillas; tightly roll up each tortilla around the filling. Carefully transfer to the baking dish in a single layer, seam side down.

Evenly top the enchiladas with the salsa verde and cheese; season with salt and pepper. Bake 12 to 13 minutes, or until the cheese is melted and lightly browned.