Quinoa enchilada bake is a delicious appetizer or dinner! Best of all it’s made out of an easy homemade enchilada sauce!
How was your weekend? Did you decide to do any holiday baking? I flew back to Chicago on Saturday night then liked a relaxing night with Tony. We attempted to get something to watch on Netflix since we recently finished Breaking Bad, but nothing seemed convincing plenty of. That and we can not seem to decide ever. What are a few of your favorite Television series on Netflix? I thought The Fringe appeared really good, mainly because Pacey is in it.
In various other news, my birthday is next week (in the 22nd!) and I’m going to be turning 26. I don’t know what I’d like for my birthday deal with, generally it’s pumpkin pie but this season I’m sort of feeling a large fats doughnut or chocolates mousse. Could it be sad that dessert may be the most important factor to me on my birthday?
Enough about birthday dessert. Let’s chat entertaining and the holidays! I know most of you do holiday parties this next week so I wanted to make something savory that was a little different. That’s right, it is possible to walk up and shock everyone with your homemade dish. And reward! It’s healthy as well.
This sauce is simple and you may work with a canned enchilada sauce or easily make your own (listed in the recipe!). I like making my very own enchilada sauce; there’s so much more flavor going on and it’s simple to do. Plus, then you remove ingredients you don’t need such as for example corn starch and issues no one can pronounce. It’s about how much period you have though, I understand that. If you opt to proceed the canned enchilada route, there are many great brands of enchilada sauce at Whole Foods.
Now check out what happens in this recipe. The bottom of the enchilada sauce is definitely canned tomato sauce, garlic, spices and herbal products. You’ll simmer it then add fire-roasted tomato vegetables (I utilized Muir Glen!). After that you’ll mix black beans, corn, quinoa and your homemade sauce together and pour right into a casserole dish. Add plenty of cheese at the top and bakeeeeee. Inform me it doesn’t sound easy.
I love this dish for entertaining or simply for serving for supper. If you’re providing it for amusing purposes, I recommend pairing it with some tortilla chips. Just like the crunchy, salty ones. YUM. Drop IT.
If you do end up offering this as a primary dish, it’s great in warmed corn tortillas and topped with sour cream or greek yogurt. I also like adding extra cilantro at the top and guac.
I hope you guys enjoy this recipe. My mom is basically in love with it, therefore I understand it’s good. In the event that you make anything from AK, make sure to tag #ambitiouskitchen on Instagram so I can see what you’re cooking food up!
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Black Bean, Corn and Quinoa Enchilada Bake
Prep time:
30 mins
Cook time:
20 mins
Total time:
50 mins
Ingredients
1/2 teaspoon dried oregano
3/4 cup water
1 (15 oz) can Muir Glen organic fire-roasted diced tomatoes, drained
1 (15 ounce) can black coffee 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 glass of drinking water and 1/2 cup quinoa in a small saucepan and place more than high temperature. Bring to a boil, then reduce warmth to low, cover and simmer for quarter-hour. Remove from warmth and fluff quinoa with fork.
Preheat oven to 350 degrees F.
To make homemade enchilada sauce:
In a moderate saucepan or skillet, heat essential olive oil over medium high heat. Add in onions and make, stirring regularly until they become translucent, about 5 mins. Add garlic, chili natural powder, cumin, salt and oregano and cook for 30 more seconds. Add tomato sauce and drinking water; stir well to combine. Reduce temperature to medium-low and simmer sauce for ten minutes.
While sauce is simmering, add drained fire-roasted tomatoes, black beans, corn, cooked quinoa and cilantro to a big bowl. Next, add in your homemade enchilada sauce and 1/2 glass of shredded parmesan cheese. Pour into a 2-quart oven-safe casserole dish. Sprinkle remaining cheese outrageous. Bake for 15-20 minutes or until parmesan cheese on top is totally melted and the filling is certainly bubbling.
Formula makes 6 portions as a dish. If that is for engaging, the recipe will serve 10-12.
The nutrition for this recipe is dependant on 6 servings for meals.
I actually wl definitely get this to as a fresh Years Eve appetizer!
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