March 12, 2015
Black Bean and Quinoa Enchilada Bake
Tonight, after an exhausting day preparing 8th graders for the STAAR test right around the corner and a hard workout (I dragged myself to the gym), I came home to a fantastic dinner: black bean and quinoa enchilada bake Joshua found on two peas & their pod.
1 c uncooked quinoa, rinsed
2 c water
1 tbsp olive oil
1 small onion, diced
3 cloves garlic, minced
1 jalapeno, seeds and ribs removed, diced
1 c frozen corn
Juice of 1 small lime
1 tsp ground cumin
1 tbsp chili powder
1/3 c chopped cilantro
2 (15oz) cans black beans, drained and rinsed
2 c red enchilada sauce
2 cups shredded Mexican cheese
salt and pepper to taste
Sliced green onions, sour cream
1. Preheat the oven to 350 degrees. Grease a 9x13 baking dish with cooking spray and set aside.
2. 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 absorbed. Remove from heat and fluff with a fork. Cover quinoa and set aside.
3. In a large skillet, heat the tbsp of olive oil over medium-high heat. Add the onion, garlic, and jalapeno. Saute until softened, about 5 minutes. Add in the corn. cook for about 3-4 minutes. Add the lime juice, cumin, chili powder, and cilantro. Stir to combine. Season with salt and pepper.
4. In a large bowl, add the cooked quinoa and black beans. Add the sauteed vegetable mixture and stir to combine. Pour in the enchilada sauce and stir. Add 1/2 c shredded cheese.
5. 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. Remove from oven, and let cool for 10 minutes.
There is a note that the recipe freezes well-we shall see!