Monday, February 22, 2016

Black Bean and Quinoa Enchilada Bake

I know that sounds like a mouthful, but it is really just a few ingredients from your pantry and freezer and you have dinner on the table in less than 30 minutes. 

1 cup uncooked quinoa, rinsed
2 cups water

1 bag frozen vegetables Southwest Mix
2 (15 oz) cans black beans, drained and rinsed
2 cups red enchilada sauce
2 cups shredded Mexican cheese

Toppings: Sliced green onions, avocado slices, sour cream, optional


1. Preheat the oven to 350 degrees F. Grease a 9x13 baking dish with cooking spray and set aside.

2. Be sure to rinse you quinoa first! Add quinoa and water to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Cover quinoa and set aside.

3. In a large bowl, add the cooked quinoa, black beans, and bag of frozen vegetables. Stir to combine. Pour in the enchilada sauce and stir. Add 1/2 cup shredded cheese.

5.Pour the black bean and quinoa mixture into the prepared baking dish. Top with remaining shredded cheese. Cover the pan with foil. Bake for 20 minutes, then remove foil. Bake an additional 10 minutes, or until the cheese is melted and edges are bubbling. Remove from the oven, and let cool for 10 minutes. Garnish with toppings, if desired. Serve warm.

If quinoa is a little pricey for you, or if it isn't something your family likes - brown rice makes a great substitute.

I really think that fresh toppings make all the difference. The cilantro, green onions and avocado were a perfect addition. Joseph had salsa with his and declared it even more perfect, but since he took the last of salsa, I can't attest to that.

I think this would make an excellent taco salad filler. It was excellent the next day heated up, and I am thinking that it would freeze amazing.