Tuesday, March 3, 2015

One Bowl Quinoa Enchilada Casserole

2 weeks of visitors means 2 weeks of non-stop eating out and consuming delicious cocktails. To jump start us back into a semi-normal routine, Andrew and I kicked off a new week with some healthy-but-tastes-like-its-deliciously-bad-for-you dinner. This quinoa enchilada casserole. I have made something similar here, but this one-bowl dinner gets the job done in half the time with only a handful of ingredients. Feel free to mix up the type of cheese you use, or add in other veggies you may have on hand. That's the beauty of this recipe. Flexibility.

Quinoa Enchilada Casserole

  • 1 cup quinoa, cooked
  • 1 can black beans, rinsed and drained
  • 1/2 cup enchilada sauce
  • 1 chipotle pepper in adobo, minced
  • 2 large (or 1 small can) green chiles, diced
  • 1 lime, juiced
  • 1 tbsp. cilantro
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 1 cup shredded cheese (your choice)
  • 1 avocado, chopped for garnish
 Preheat oven to 350 degrees F. Prepare a 8x8 baking dish (or similar size) by spraying it with non-stick cooking spray.

In a large bowl, mix together the quinoa, black beans, enchilada sauce, chipotle, green chiles, line juice, cilantro, cumin, chili powder, salt, pepper, and 1/2 cup of the cheese.

Pour into the prepared baking dish and top with the remaining cheese. Bake in the oven until warmed through and the cheese is nice and melted, about 20 minutes.

Remove from the heat and top with avocado. Serve hot.

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