Recipe Redux - Enchilada Bake

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.
it is beautiful and yummy and this picture is from the original as well rather than mine.

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

  1. 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 set aside.
  2. In a large skillet, heat the tablespoon of olive oil over medium-high heat. Add the onion,. Sauté until softened, about 5 minutes. Add in the garlic, 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.
  3. Add the cooked quinoa and black beans.  Pour in the enchilada sauce and stir.Let simmer for flavors to combine.
These freezes lovely.  I serve it with cheese, chips and a nice green salad. 


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