This recipe has become one of my favorites and I promise it will become one of yours too!
This is a perfect meal to prepare in advance and eat during the busy week or could even be frozen. It is gluten and dairy free. Most importantly, it is YUMMY!!
Mexican food is one of my favorites and this completely satisfied my cravings. I originally found the recipe from Two Peas and their Pod and made some adjustments for my own tastes and needs. I hope you will try it!
BLACK BEAN AND QUINOA ENCHILADA BAKE
1 cup uncooked quinoa, rinsed
2 cups water
1 tablespoon olive oil
1 small onion
3 garlic cloves
1 jalapeno, seeds and ribs removed, diced
1 red pepper, diced
1 orange pepper, diced
Juice of 1 small lime
1 teaspoon ground cumin
1/3 cup chopped cilantro
Salt and pepper to taste
2 cans black beans, drained and rinsed
1 jar of Salsa ( I used Kroger’s Private Selection Cilantro and Beans)
2 cups shredded cheese (I used Go Veggie shredded cheese)
Optional: Sliced green onions, avocado slices, sour cream.
1. Preheat oven to 350 degrees. Grease 9 x 13 baking dish with cooking spray.
2. Add quinoa and water to medium saucepan and bring to boil over medium heat. Boil for 5 minutes. Turn heat to low and simmer for 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Cover quinoa and set aside. NOTE: I’ve been making many different quinoa dishes and have found it helpful to make a larger batch over the weekend and then as I am cooking I do not have to allow prep time for the quinoa to cook.
3. In a large skillet, heat the tablespoon of olive oil over medium heat. Add the onion, garlic and jalapeno. Saute until softened. Add in the peppers. Cook for 3-4 minutes. Add the lime juice, cumin, chili powder and cilantro. Stir to combine. Season with salt and pepper to taste.
4. In a large bowl, add the cooked quinoa and black beans. Add the sautéed vegetable mixture and stir to combine. Pour in the salsa and stir. Add half of the shredded cheese.
5. Pour the black beans and quinoa mixture into the prepared dish. Top with remaining cheese. Cover with foil and bake for 20 minutes. Remove foil and make and addition 10 minutes or until cheese is melted. Remove from oven cool.
I have made adjustments to this recipe for my dairy and gluten issues. Additionally, corn was originally a part of the recipe but I am not trying to avoid corn as it ranked high on my last food allergy test. You may want to adjust your own recipe for regular Mexican shredded cheese, enchilada sauce (rather than salsa) and corn. However, this current recipe will not leave you missing any of the gluten or dairy.
Trust me, you will love this recipe and find yourself making it often.
Sheryl is a transition coach, trainer and speaker from Lexington Kentucky. As the author of the blog How to Make A Life, she uses her own life and journey as a blueprint to help others find motivation, inspiration and hope for a healthy and happy life. About Twitter Instagram Pinterest