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Showing posts from August, 2015

Recipe Redux - Enchilada Bake

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Our family has been doing more vegan meals and one of our new favorite dinners is Enchilada Bake.  It is based off of this one from two peas and their pod.  But I made enough changes to the recipe that I wanted to note them here (specifically for Abba who is doing more of the cooking this Fall).  It makes enough that I can bring it for a potluck or Mitzvah Meal for the large families in our community. It is two meals minimum for our little family.

Ingredients
1 cup uncooked quinoa, rinsed
2 cups water
1 tablespoon olive oil
1 onion, diced
3 cloves garlic, minced
1 red pepper, seeds removed, diced
1 orange pepper, seeds removed, diced
1 bag frozen corn
Juice of 1 small lime
1 teaspoon ground cumin
1 tablespoon chili powder
1/3 cup chopped cilantro
Salt and pepper, to taste
2 (15 oz) cans black beans, drained and rinsed
2 cans red enchilada sauce


Directions:
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 simme…