Wednesday, January 28, 2015

Quinoa, Bean & Veggie Enchilada Bake

Serves: 6-8 

Cooking and prep time: 45 minutes 

This dish came out really delicious. Coming from California, I love making all kinds of Mexican food. This hearty recipe is a healthful, comforting, vegetarian, yummy way to satisfy those cheesy enchilada cravings. It's all the flavors I love in one dish! Plus it's a cinch to make. I put some sharp cheddar and scallions on the top along with some avocado and at dinner my husband immediately dove in with some tortilla chips. It's a hit! 

P.S. This dish freezes well too! 


1 cup uncooked pearled quinoa, rinsed
1 tablespoon olive oil
4 cloves garlic, minced
1 onion, diced
1-2 jalapeños, ribs and seeds removed, diced
1 green bell pepper, diced
1 yellow bell pepper, diced
2 cups frozen corn
1 tablespoon ground cumin
1 cup cilantro, chopped 
Salt and pepper, to taste
1 26 oz can black beans, drained 
2-3 dashes of your favorite hot sauce 
3 cups red enchilada sauce
2 1/2 cups grated sharp cheddar cheese 

Optional toppings: Diced Avocado, Greek Yogurt or Sour Cream, Scallions, Juice of one lime

Side dish suggestion: 
I chopped up some Romaine Lettuce nice and thin, squeezed the juice of a lemon and a quick glug of extra virgin olive oil, a pinch of salt & pepper, and a bit of diced avocado- and voila! A crunchy zesty little side salad to help cool the palate. 


1. Put rinsed Quinoa into 2-3 cups of water in a medium saucepan and bring to a boil over medium-high heat. Boil for 10 minutes and then bring down to a simmer for another 5 minutes, or until the water has evaporated. Remove from heat, stir, and set aside. 

2. Preheat the oven to 350 degrees. Lightly grease a 9x13 baking dish with olive oil or cooking spray. 

3. In a deep enameled cast iron pot or skillet, heat olive oil. Add onion, peppers, garlic, corn, and jalapeño. Toss gently and sauté for about 10 minutes. Shake a few dashes of hot sauce into the mixture, add cumin, salt and pepper to taste, and half the cilantro. Toss.

4. Add the quinoa and black beans to the vegetable mixture and stir. Pour in the enchilada sauce and stir. 

5. Put the quinoa and black bean mixture into the greased baking dish. Sprinkle grated cheese over the top and the remaining cilantro. Bake for 25 minutes or until the cheese is bubbly and melted. Remove from oven and garnish with toppings such as scallions. If desired, dip in with some tortilla chips. Enjoy! 

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