I love to eat. I also have a complete inability to wing it in the kitchen. These two facts have led me to collect lots of recipes from other people. I hope you find some recipes in the mix that you like. Please leave your questions or feedback (the good, the bad, and the undecided) in the comment section of each recipe you try!!
Monday, April 11, 2016
QUINOA FIESTA ENCHILADA BAKE
~ skinnytaste
1 1/4 c. quinoa, rinsed and drained
2 c. chicken or vegetable broth, divided
1/2 t. olive oil
1 clove garlic, crushed
8 oz. tomato sauce
1 1/2 t. cumin
1 T. chipotle in adobo sauce
salt and pepper, to taste
4 oz. can diced green chiles
3/4 c. canned black beans, drained & rinsed
3/4 c. fresh or frozen corn, thawed if frozen
1/4 c. and 2 T. chopped fresh cilantro, divided
1 1/2 c. shredded Mexican cheese blend, divided
1 medium Haas avocado, diced
2 T. chopped green onion
Preheat the oven to 400 degrees and lightly spray a 9x12-inch dish with cooking spray.
In a medium saucepan, cook the quinoa with 1 3/4 cups broth according to package directions. Fluff with a fork and set aside when done cooking.
Meanwhile, in a small saucepan, heat the oil over medium low heat. Add the garlic and saute 1-2 minutes or until golden. Add remaining 1/4 cup broth, tomato sauce, cumin, chipotle, salt, and pepper. If it's too thick, then add a couple tablespoons of water to thin it out. Bring to a boil and simmer enchilada sauce 3-4 minutes.
In a large mixing bowl, combine the cooked quinoa, chiles, black beans, corn, and 1/4 cup cilantro. Stir in 1/2 cup of cheese and mix well. Spread mixture in baking dish, then top with enchilada sauce and remaining cup of cheese. Cover with foil and bake 20-25 minutes, until heated through and cheese is melted. Top with avocado, green onions, and remaining two tablespoons of cilantro before serving.
Makes six servings.
Notes: I don't know if the pan size was a typo or not, but I use a 9x13-inch pan. As always, I use crockpot beans instead of canned ones. If you want to simplify this recipe, then you could use about one cup of store-bought enchilada sauce and call it good.
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