BLACK BEAN AND QUINOA ENCHILADA BAKE #VEGETARIAN #QUINOA
Dark Bean and Quinoa Enchilada Bake-a sound and tasty supper that will end up being a staple at your home!
I am at last beginning to feel like a typical person. I gained some significant ground this week. I got up, worked out, left the house a couple of times, and even did some cooking! I made a Black Bean and Quinoa Enchilada Bake in light of the fact that I was longing for Mexican sustenance and it truly hit the spot. It is probably the best formula I've made in quite a while and I don't think it is a result of my pregnancy longings. Josh and Caleb adored it and I figure you will love it as well!
I was apprehensive about cooking with onion, garlic, and peppers since the scents are exceptional. Fortunately, Josh acted the hero and hacked the majority of the elements for me! What a person! Furthermore, he wore his ski goggles so he wouldn't cry why cleaving the onion.
INGREDIENTS
1 cup uncooked quinoa rinsed
2 cups water
1 tablespoon olive oil
1 small onion diced
3 cloves garlic minced
1 jalapeño seeds and ribs removed,diced
1 red bell pepper seeds removed, diced
1 orange or yellow bell pepper seeds removed, diced
1 cup corn frozen kernels
Juice of 1 small lime
1 teaspoon ground cumin
1 tablespoon chili powder
1/3 cup chopped cilantro
Salt and pepper to taste
30 oz canned black beans, rinsed and drained
2 cups red enchilada sauce
2 cups shredded Mexican cheese
Toppings: Sliced green onions avocado slices, sour cream, optional
INSTRUCTIONS
- Preheat the oven to 350 degrees F. Grease a 9x13 baking dish with cooking spray and set aside.
- Add quinoa and water to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Cover quinoa and set aside.
- In a large skillet, heat the tablespoon of olive oil over medium-high heat. Add the onion, garlic, and jalapeño. Sauté until softened, about 5 minutes. Add in the peppers and corn. Cook for about 3-4 minutes. Add the lime juice, cumin, chili powder, and cilantro. Stir to combine. Season with salt and pepper, to taste.
- In a large bowl, add the cooked quinoa and black beans. Add the sautéed vegetable mixture and stir to combine. Pour in the enchilada sauce and stir. Add 1/2 cup shredded cheese.
- Pour the black bean and quinoa mixture into the prepared baking dish. Top with remaining shredded cheese. Cover the pan with foil. Bake for 20 minutes, then remove foil. Bake an additional 10 minutes, or until the cheese is melted and edges are bubbling. Remove from the oven, and let cool for 10 minutes. Garnish with toppings, if desired. Serve warm.
- Note-this recipe freezes well! If you need the recipe to be gluten-free make sure you use a gluten-free enchilada sauce. We like to serve it with tortilla chips.
For more detail: http://bit.ly/2GXEJTS
