This year, I've been trying to eat healthier and find healthy things that my family will eat. This is a recipe that I came across that I thought everyone would fall in love with . . . I fell in love with it . . . as did my friend Lisa and her family, so it was a success. The next time I make it for my family, I'll leave out the jalapeño--or at least put less in.
1 cup uncooked quinoa
2 cups water
1 Tbsp olive oil
1 small onion, diced
3 cloves garlic, minced
1/2-1 jalapeño, seeds removed, diced
1 red pepper, seeds removed, diced
1 yellow or orange pepper, seeds removed, diced
1 cup frozen corn kernels
Juice of 1 lime
1 tsp ground cumin
1 Tbsp chili powder
1/3 cup cilantro, chopped
Salt and Pepper to taste
2 (15 oz) cans black beans, drained and rinsed
2 cups enchilada sauce (red or red/green mix)
2 cups Colby Jack cheese, shredded
For serving and garnishing:
Corn chips or tostadas
1) Cook Quinoa
Cook quinoa according to package directions - which are usually to bring water to boil with quinoa. Cover and let simmer for about 15 minutes or until water is absorbed. Remove from heat and fluff with fork. Set aside.
2) Saute Veggies
In a large skillet, heat oil over medium-high heat. Add onion and jalapeño. Saute until onions are clear. Add garlic and peppers and saute until fragrant - make sure not to let garlic blacken. Add corn and cook for about 3 minutes. Add lime juice, cumin, chili powder and cilantro. Stir to combine and season with salt and pepper.
3) Mix Ingredients
In a large bowl, add the quinoa, rinsed black beans and sauteed veggies. Stir to combine. Pour in enchilada sauce and stir. Add 1/2 cup of cheese and stir to combine.
Pour ingredients into a 9 x 13 casserole dish and top with remaining cheese. Cover pan with foil and bake at 350 for for 20 minutes. Remove foil and bake until the cheese is melted and the edges are bubbling. Remove from the oven. Let casserole stand for about 10 minutes.
Serve casserole warm with fresh garnishings. I enjoyed it both with tostadas / chips and with avocado and cilantro on top.
Original recipe found at Two Peas and their Pod.