Yum, yum,yum, yum, yum!
Thank you twopeasandtheirpod for inspiring me to make this awesome dish! It is the healthful version of a serious enchilada casserole, sans the mountains of cheese and tortillas.
Quinoa is such an easy grain to work with, especially if you cook it for flavor! All it takes is a little creativity and you can turn an ordinary dish into a masterpiece in no time. This enchilada bake is such a brilliant example of that.
Instead of cooking the quinoa in water as the original recipe calls for, cook it in the enchilada sauce. Oh, it is unbelievably good and makes this dish a standout!
The Mexi-quinoa bake is colorful, flavorful, healthful and pretty easy! I love, love, love this one and know you will too! It is going to be a cold and snowy weekend here in the Ozarks and all around the midwest. Why don’t you try the Mexi-quinoa bake and keep your family warm–from the inside out!
- 1 1/2 c quinoa
- 3 3/4 c enchilada sauce
- 1 small yellow onion, chopped
- 1 small red onion, chopped
- 4 cloves garlic, crushed
- 1 T EVOO (olive oil)
- 2 bell peppers, chopped. I like either red or orange for the sweetness they add to the dish
- 2 cans black beans, drained and rinsed
- 1 lime, juiced
- 1 1/2 c non-gmo organic frozen corn
- 1-2 T ground cumin, to taste. The more the better IMHO
- 1 t chipotle pepper flakes, or more to taste
- 1-2 c shredded cheese or uncheese cheese sauce (recipe to follow). I like 1 c provel and 1 c uncheese cheese sauce.
- salt and pepper
- 1 frozen jalapeno, optional.
- avocado, sliced
- green onions, chopped
- cilantro chopped
Preheat oven to 350 degrees F.
In a saucepan, add 2 3/4 c enchilada sauce and the quinoa. Stir well and bring to a boil. Lower heat and cook until the sauce is absorbed by the quinoa and it is al dente–about 20 minutes. Stir frequently to keep from sticking to the pan.
Set aside and let cool a bit.
Saute the garlic with the red and yellow onions in the olive oil over med/low heat for 5 minutes, until they begin to soften. Let cool.
Meanwhile, in a large bowl mix the beans, bell peppers, 1 c enchi sauce, cumin, chipotle pepper flakes, lime juice, cheese and/or uncheese sauce, 1/2 of the green onions (reserve the other 1/2 for a generous garnish), salt, pepper, and corn. Add the quinoa and sauteed onion/garlic. Mix well. Taste and adjust the seasoning to meet your flavor requirements.
Coat a lasagna pan with some cooking spray. Add the mixture. Cook for 25-30 minutes. Turn up the heat to vari-broil and leave in oven for another 2-3 minutes, just to brown the top a little.
As you dish the enchilada bake, zest the frozen jalapeno over the top of each bowl for those who like a sprinkle of heat. Serve with a healthy garnish of green onions, avocado, and cilantro. Gluten free, non-gmo tortilla chips are a nice side for this dish.