Monday, May 5, 2014

Mexican Black Bean Quinoa Bake


My boyfriend doubts me sometimes when I tell him that we are eating vegetarian for dinner. And seeing as today is Cinco de Mayo and I am not posting about beef tacos or chicken enchiladas, I promise not to let you down with this flavorful vegetarian dish. The dimensions of the layers of beans, quinoa, and crispy tortilla chips, topped with lots of shredded cheese, is then heightened with more flavor from toppings like avocado, tomatoes, and blue corn tortilla chips. And my favorite part about this is that you won't even notice that there's not meat in this, unless you want there to be. I am definitely not going to discourage you from adding some pork carnitas in there. But trust me when I say that this is plenty filling, and great the next day as a nacho topping. Happy Celebrating!

Mexican Black Bean Quinoa Bake

Ingredients:
  • 2 tbsp. coconut oil
  • 1/2 red onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 large jalapeño, seeded and ribs removed, minced
  • 1 tbsp. chili powder
  • 1 tsp. cumin
  • 1 tsp. paprika
  • 1/2 tsp. oregano
  • 1/2 tsp. black pepper
  • 1/4 tsp. sea salt
  • pinch of cayenne pepper for heat
  • 2 tbsp. tomato paste
  • 2 cups cooked quinoa
  • 2 cups black beans, drained and rinsed
  • 1 lime, juiced
  • 1 cup water
  • 1 cup crushed tortilla chips
  • 2 cups shredded Mexican cheese
  • garnish options: cilantro, avocado, chopped tomatoes, tortilla chips, lettuce

Preheat the oven to 350 degrees F. Prepare a baking dish by spraying it with non-stick cooking spray. 

In a large skillet, heat oil over medium-high heat. Add the onion, bell pepper, garlic, and jalapeño, cooking and stirring until softened; about 5 minutes. Add in the spices, mixing until combined. Add int he tomato paste and stir. Cook for another minute before adding in the quinoa and black beans. 


Add in the lime juice and water. Cook for 3-5 minutes until the liquid is absorbed. Pour half of the mixture into the baking dish. Top with the crushed tortilla chips and then finish with the rest of the quinoa mixture. Cover the top with the shredded cheese. Cover with foil and bake for 15 minutes until the cheese has melted and the mixture is heated through.


Top with any of your desired toppings and serve hot. 

Slightly adapted from Half Baked Harvest.

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