Black Bean Quinoa Enchilada Bake
This recipe can be tailored to your individual tastes... mild, spicy, more or less seasoning, and different fillings. Have fun with it and make it your own. It is a great side dish or main dish for a meat free night!
1.5c cooked quinoa
1tbsp olive oil
3 cloves minced garlic
2 pepper, diced
2c corn kernels
Juice of one lime
1tspn ground cumin
1tbsp chili powder
handful of chopped cilantro
sea salt and pepper to taste
1.5c black beans
2c shredded manchego cheese
sea salt and pepper to taste
1.5c black beans
2c shredded manchego cheese
Enchilada sauce:
1/4c avocado oil
2tbsp gluten free flour
2tbsp chili powder
8oz tomato sauce
1.5c water
1/4tsp ground cumin
1/4tsp garlic powder
1/4tsp garlic salt
Preheat the oven to 350. Cook quinoa as directed then set aside. In a skillet, heat the olive oil. Add garlic and cook until softened. Add in the peppers and corn, cooking till softened as well. Add in remaining ingredients including cooked quinoa, except cheese. Mix well.
For enchilada sauce, heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour. Add in additional ingredients and let them simmer until slightly thickened.
In a greased baking dish, spoon in black bean quinoa mixture. Top first with enchilada sauce and lastly cheese. Bake for 20 minutes or until mixture is hot and bubbly.
Top with sliced avocado or additional cilantro if desired.
For enchilada sauce, heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour. Add in additional ingredients and let them simmer until slightly thickened.
In a greased baking dish, spoon in black bean quinoa mixture. Top first with enchilada sauce and lastly cheese. Bake for 20 minutes or until mixture is hot and bubbly.
Top with sliced avocado or additional cilantro if desired.
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