Firstly, I can’t take all the credit for this recipe.  I got the original recipe from http://www.twopeasandtheirpod.com/black-bean-and-quinoa-enchilada-bake/ .

Secondly, I was really delighted at how amazing this recipe came out.  If you haven’t tried any of my posted recipes before, you should know that I try to take comfort foods and transform them into delicious and healthy recipes.  I love comfort food, but I don’t love the guilt I feel afterward for the indulgence.  If you have never tried quinoa, you are missing out! To me, it’s similar to brown rice in flavor, but it is a great source of protein.  When I am making quinoa as a side dish, I will cook it in a rice cooker with low-sodium, organic chicken broth with minced garlic, fresh mushrooms, diced onions, and a table spoon of unsalted butter. YUM.

This recipe will cure that Mexican food craving you have, fill you up, and best of all, you won’t feel like you  were bad!!!

Ingredients:

1 cup uncooked quinoa, rinsed
2 cups 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

Directions:

  1. Preheat oven to 350 degrees.  Spray a 9″ x 13″ casserole dish with cooking spray.
  2. Combine quinoa with 2 cups of water.  Bring to boil, then turn down to med-low to simmer for about 15-20 minute or until all the water is absorbed.  Set aside.
  3. While quinoa is cooking, use the olive oil to coat a skillet, then add the garlic, onion, and peppers to cook until soft.
  4. Add cumin, chili powder, lime juice, cilantro, and corn to onion and pepper mixture..  Stir and cook for about 2-3 minutes.
  5. In a large bowl, combine the rinsed black beans, quinoa, veggie mixture, and enchilada sauce. Add 1/2 cup of cheese.  Stir it all up into one happy mixture.
  6. Pour mixture into casserole dish.  Top with the remaining cheese.
  7. Bake for 30 minutes.  Serve topped with sour cream, salsa, and guacamole if you wish!

***How to Dannify it***

It calls for 2 cups of enchilada sauce, but I used a whole 19 oz can.

Add a can of Rotel Tomatoes with Green Chilis, drained.

Add black olives on the top prior to covering with cheese.

Wrap it in a whole wheat tortilla and make it a burrito.

It really is hard to improve on this recipe.  My husband and I thoroughly enjoyed this down to the last bite.  Make sure you use some  high quality salsa.  We used salsa from a local company that contained only 5 ingredients, and none of them were sugar.

If you can try this healthy, filling, delicious recipe, let me know how you like it! And let me know if there is any special way you put your spin on it!  Enjoy!