connern: Why cover it?
Leave it uncovered for those wicked crispy edges and nice dark cheese!
kidgrusum: Did anyone else’s thumb cover the fork at the beginning and it looked like something was trying to break through the food?
Oafus: There are no tortillas. This is a casserole, not an enchilada.
TheLadyEve: Recipe from: www.twopeasandtheirpod.com
Ingredients:
1 cup uncooked quinoa, rinsed
2 cups water
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 jalapeño, seeds and ribs removed,,diced
1 red bell pepper, seeds removed, diced
1 orange or yellow bell pepper, seeds removed, diced
1 cup corn frozen kernels
Juice of 1 small lime
1 teaspoon ground cumin
1 tablespoon chili powder
1/3 cup chopped cilantro (coriander)
Salt and pepper, to taste
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
Directions:
1. Preheat the oven to 350 degrees F. Grease a 9×13 baking dish with cooking spray and set aside.
2. 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 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.
4. In a large bowl, add the cooked quinoa and black beans. Add the sautéed vegetable mixture and 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.
NOTE: If you **do not like cilantro**, then don’t add cilantro! Some people strongly dislike the flavor (although I happen to love the stuff). You can always sub in some nice flat leaf **parsley** or some fresh **Mexican oregano** and **mint** if you want some herbal notes in there.
Also, yes I know that is **not Mexican cheese.** It is the shredded stuff you often find marked as “Mexican blend” in the market in the U.S. For more authentic Mexican cheese, you can finish with **queso fresco** or with **cotija** (which I like because it has a strong tang). For a melting cheese, try **Oaxaca**–it’s like a milder jack cheese.
If you want to use non-Mexican cheese but don’t want the anti-caking agents they add to bagged cheese, get some jack and/or colby and grate it at home.
ExtraPlus: I’m gonna assume this is almost keto-friendly. Almost.