Good morning! Usually when I post recipes, I've already cooked the dish at least once before. I will take notes on what works and what doesn't, and take photos to document ingredients, etc. Well, this was one of those recipes that was amazing the first time around. So much flavor, texture, and the right amount of getting enough to eat, but still feeling light afterwards.
I introduce to you...the Quinoa Enchilada Bake. These are not actually enchiladas, as the ingredients are not rolled into tortillas. With that being said, the fullness of the quinoa, the delicious enchilada sauce, and all the other yummy ingredients will completely have your taste buds fooled.
Quinoa Enchilada Bake, 6-8 servings
1 1/2 c. quinoa 1 1/2 c. enchilada sauce (I like El Pato) 1 zucchini, chopped 1 c. black beans 1/2 c. corn 1/2 c. roasted green chiles (TJ's) 1/2 c. white onion, diced 1/2 c. cheese, grated 1/2 avocado, sliced 1/8 c. cilantro, chopped
First, cook your quinoa (1:2 ratio, 1 c. quinoa to 2 c. water) by bringing to a boil, then let simmer for about 15-20 minutes until cooked. Mix all ingredients except cheese, avocado and cilantro in a 10" cast iron skillet. If you don't have a cast iron skillet, any oven safe dish will do. Top with cheese and bake at 350° for 20 minutes. Once finished, sprinkle with cilantro and avocado, and ENJOY! I ate most of mine as is, but also tried it with a few tortilla chips and ate it like dip. :)
This is another one of those dishes that is completely versatile. Don't like zucchini? Try it with another vegetable or protein of choice. Want it vegan? Omit the cheese. This is naturally gluten-free and vegetarian, but that is completely up to you! You know I love to keep it simple, so I really like that this is a healthy one dish meal! Think you'll give it a shot? Let me know!