Monday, April 11, 2016


~ 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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