Download a free cookbook with Munchery's top-20 all time highest rated recipes

logo
Subscribe
logo
two farro enchiladas with red cabbage slaw and cheese on a white plate with a striped napkin on the side

Farro Enchiladas

pickled red cabbage, tomatillo sauce, queso fresco

STARS

Stuff flour tortillas with black beans, farro, cumin, cilantro, goat cheese and queso fresco. Serve with a sauce of slow-roasted tomatillos puréed with cilantro and lime juice and covered in Oaxaca cheese!
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  1 hour
Active Time:  40 minutes
Ingredients

Farro

  • 1 cup farro

Tomatillo Salsa

  • 3 cups tomatillos, husks removed
  • 1 yellow onion, diced
  • 1 tablespoon canola oil
  • Salt and pepper to taste

Enchiladas

  • 2 15-ounce cans black beans, drained and rinsed
  • 3 tablespoons canola oil
  • 2 garlic cloves, minced
  • 1 teaspoon cumin
  • 1/2 cup crumbled goat cheese
  • 1/4 cup crumbled queso fresco
  • 1 can chipotles in adobo, pureed
  • 1/2 cup shredded Oaxaca cheese

Pickled Cabbage Slaw

  • 1 teaspoon cumin
  • 1/2 cup red wine vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups shredded red cabbage
  • 2 jalapeño peppers, sliced thinly
  • 1 red onion, sliced thinly
Directions
1
Preheat the oven to 400°F.
2
Place the farro, 2 cups of water and a pinch of salt in a medium pot over medium heat. Bring to a boil, reduce the heat to a simmer and cook until the grains are tender, about 20 minutes.
3
On a baking sheet, toss the tomatillos and onion with 1 tablespoon canola oil, salt and pepper and roast for 12-15 minutes, until golden. Transfer to a blender and purée until smooth. Season to taste.
4
Place the black beans in a large heatproof bowl. In a medium saucepan, heat the oil, garlic, and cumin until the garlic starts to turn golden. Pour the spiced oil over the black beans and toss to coat. Add the farro, goat cheese, queso fresco, puréed chipotles in adobo, salt and pepper, and toss to coat.
5
Lay the tortillas on a work surface and divide the farro filling between them. Roll to close and place the filled enchiladas seam side down in a large baking dish. Pour the tomatillo salsa on top, sprinkle with the shredded Oaxaca cheese, and bake for 20 minutes, until the cheese is melted and bubbly.
6
In a large bowl, whisk together the cumin, vinegar, salt and pepper. Fold in the cabbage, jalapeños, and red onion.
7
Serve the enchiladas hot with pickled cabbage slaw.

Farro Enchiladas

pickled red cabbage, tomatillo sauce, queso fresco

STARS

Stuff flour tortillas with black beans, farro, cumin, cilantro, goat cheese and queso fresco. Serve with a sauce of slow-roasted tomatillos puréed with cilantro and lime juice and covered in Oaxaca cheese!
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  1 hour
Active Time:  40 minutes
Servings:  4

Ingredients

Farro

  • 1 cup farro

Tomatillo Salsa

  • 3 cups tomatillos, husks removed
  • 1 yellow onion, diced
  • 1 tablespoon canola oil
  • Salt and pepper to taste

Enchiladas

  • 2 15-ounce cans black beans, drained and rinsed
  • 3 tablespoons canola oil
  • 2 garlic cloves, minced
  • 1 teaspoon cumin
  • 1/2 cup crumbled goat cheese
  • 1/4 cup crumbled queso fresco
  • 1 can chipotles in adobo, pureed
  • 1/2 cup shredded Oaxaca cheese

Pickled Cabbage Slaw

  • 1 teaspoon cumin
  • 1/2 cup red wine vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups shredded red cabbage
  • 2 jalapeño peppers, sliced thinly
  • 1 red onion, sliced thinly

Directions

1
Preheat the oven to 400°F.
2
Place the farro, 2 cups of water and a pinch of salt in a medium pot over medium heat. Bring to a boil, reduce the heat to a simmer and cook until the grains are tender, about 20 minutes.
3
On a baking sheet, toss the tomatillos and onion with 1 tablespoon canola oil, salt and pepper and roast for 12-15 minutes, until golden. Transfer to a blender and purée until smooth. Season to taste.
4
Place the black beans in a large heatproof bowl. In a medium saucepan, heat the oil, garlic, and cumin until the garlic starts to turn golden. Pour the spiced oil over the black beans and toss to coat. Add the farro, goat cheese, queso fresco, puréed chipotles in adobo, salt and pepper, and toss to coat.
5
Lay the tortillas on a work surface and divide the farro filling between them. Roll to close and place the filled enchiladas seam side down in a large baking dish. Pour the tomatillo salsa on top, sprinkle with the shredded Oaxaca cheese, and bake for 20 minutes, until the cheese is melted and bubbly.
6
In a large bowl, whisk together the cumin, vinegar, salt and pepper. Fold in the cabbage, jalapeños, and red onion.
7
Serve the enchiladas hot with pickled cabbage slaw.