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Black bean corn and enchilada bake

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Gluten Free & Vegetarian

Ingredients

½ cup uncooked quinoa;
1 teaspoon olive oil;
1 yellow onion, chopped;
3 cloves garlic;
3 tablespoons chili powder;
1 teaspoon cumin;
1/4 teaspoon salt, plus more to taste;
1/2 teaspoon dried oregano;
1 (15 oz) can organic tomato sauce;
3/4 cup water;
1 (15 oz) can organic fire-roasted diced tomatoes, drained;
1 (15 ounce) can black beans, rinsed and drained;
1 (15 ounce) can sweet corn, drained;
1/4 cup finely chopped cilantro, plus extra for garnish;
1 1/2 cups of shredded colby jack or mexican cheese

Instructions

Place 1 cup of water and 1/2 cup quinoa in a small saucepan and place over high heat. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and fluff quinoa with fork. Preheat oven to 350 degrees F.

To make homemade enchilada sauce:
In a medium saucepan or skillet, heat olive oil over medium high heat. Add in onions and cook, stirring frequently until they become translucent, about 5 mins. Add in garlic, chili powder, cumin, salt and oregano and cook for 30 more seconds. Add in tomato sauce and water; stir well to combine. Reduce heat to medium-low and simmer sauce for 10 minutes. While sauce is simmering, add drained fire-roasted tomatoes, black beans, corn, cooked quinoa and cilantro to a large bowl. Next, add in your homemade enchilada sauce and 1/2 cup of shredded cheese. Pour into a 2-quart oven-safe casserole dish. Sprinkle remaining cheese over the top. Bake for 15-20 minutes or until cheese on top is completely melted and the filling is bubbling.

Recipe makes 6 servings as a dish. If this is for entertaining, the recipe will serve 10-12.

Source : Ambitious kitchen

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Do you know a good recipe?

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