This recipe is easily adaptable to your tastes. It can be vegan, vegetarian, or you can add a meat. It’s become a staple in my home. It also freezes well!
Preheat your oven and get to work on the quinoa.
Make sure to rinse it first or it won’t taste right!
I choose to cook mine in vegetable broth. It gives the dish extra flavor. You can also use water.
Once that’s cooking, dice the vegetables. Eat the rainbow!
Saute the olive oil, onion, garlic, and jalapeno. (I only used about 3/4 of the jalapeno to keep it from being too spicy.)
Add in the corn, red pepper, and orange pepper.
Then the cilantro, lime juice, cumin, and chili powder. Salt and pepper to taste.
Rinse your black beans, add them to the cooked quinoa, and then incorporate into the sauteed veggies.
Pour the enchilada sauce into the pan and mix with 1/2 cup of cheese.
Stir well and pour the mixture into a prepared baking dish.
Top with the remaining cheese, cover with foil and bake for 20 minutes, remove foil and bake for an additional 10 minutes.
The hardest part…let it cool for 10 minutes.
1 cup uncooked quinoa, rinsed
2 cups vegetable broth or water
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 jalapeño, seeds and ribs removed,diced
1 red pepper, seeds removed, diced
1 orange 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
2 (15 oz) cans black beans, drained and rinsed
2 cups red enchilada sauce
2 cups shredded Mexican cheese or Daiya vegan “cheese”
Toppings: Sliced green onions, avocado slices, sour cream, optional
1. Preheat the oven to 350 degrees F. Grease a 9×13 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 is absorbed. Remove from heat and fluff with a fork. Cover quinoa and set aside.
3. 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.
4. Add the black beans to the cooked quinoa. Incorporate into the sautéed vegetable mixture and stir to combine. Pour in the enchilada sauce and stir. Add 1/2 cup 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, 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.
Recipe from two peas & their pod.