BLACK BEAN AND QUINOA ENCHILADA BAKE
Great dish for Mexican night with lots of different possibilities. The best thing about this recipe is it can be served by itself for a main dish on Mexican night, or be eaten with tortilla chips as a dip or even rolled up in a tortilla as a taco, burrito, or enchilada. Garnish with green onions, avocado, tomatoes, or/and sour cream. Very versatile recipe. So enjoy and learn the many uses of oh so healthy quinoa.
Provided by S T Andersen
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
- Heat olive oil in a skillet over medium heat; cook and stir onion, yellow bell pepper, orange bell pepper, jalapeno pepper, and garlic in the hot oil until softened, about 10 minutes.
- Mix black beans, pepper mixture, quinoa, cilantro, chili powder, lime juice, cumin, salt, and pepper together in a bowl; transfer to a casserole dish. Pour enchilada sauce over quinoa mixture, spreading sauce evenly over the top. Sprinkle Cheddar cheese over sauce. Cover dish with aluminum foil.
- Bake in the preheated oven for 20 minutes. Remove foil and continue baking until cheese is bubbling, 10 to 15 minutes.
Nutrition Facts : Calories 387.6 calories, Carbohydrate 38.6 g, Cholesterol 39.5 mg, Fat 18 g, Fiber 8.5 g, Protein 19.2 g, SaturatedFat 8.7 g, Sodium 672.6 mg, Sugar 2.2 g
CHICKEN ENCHILADA QUINOA BAKE
Traditional enchiladas get a better-for-you upgrade in this no-roll, cheesy quinoa bake.
Provided by Tieghan Gerard
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Spray 8-inch square (2-quart) or 13x9-inch (3-quart) ceramic or broiler-proof baking dish with cooking spray.
- Heat 10- or 12-inch skillet over medium-high heat. Add oil and onion; cook 5 minutes or until onion is soft.
- Reduce heat to low. Add quinoa, chicken, black beans, green chiles, chili powder and 2 cups of the enchilada sauce; stir to combine. Remove from heat.
- Stir in Cheddar cheese. Transfer quinoa mixture to baking dish. Top evenly with pepper Jack cheese.
- Bake 10 to 15 minutes.
- Turn oven control to broil. Place baking dish about 5 inches from broiler; broil 1 to 2 minutes or until cheese is golden and bubbly. Remove from broiler. Top with sour cream, avocado, cilantro and cotija cheese. Serve immediately.
Nutrition Facts : ServingSize 1 Serving
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- Preheat the oven to 350 degrees F. Grease a 9x13 baking dish with cooking spray and set aside.
- 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.
- In a large skillet, heat the tablespoon of olive oil over medium-high heat. Add the onion, garlic, and jalapeño. Sauté until softened, about 5 minutes. Add in the peppers and corn. Cook for about 3-4 minutes. Add the lime juice, cumin, chili powder, and cilantro. Stir to combine. Season with salt and pepper, to taste.
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