Sometimes grad school and eating well don’t go together. I’m sure thats the case with many people who are in school or working full time. So during the week I like to depend on batch meals that I can tupperware up and take with me. I found this, the Black Bean and Quinoa Enchilada Bake:
This one caught my eye on Pinterest this week for several reasons:
- Black beans – I have too many cans
- Gluten free – So I can share with my boyfriend, who cannot eat gluten.
So here are the instructions for the Black Bean and Quinoa Enchilada Bake courtesy of Two Peas & their Pod:
1 cup uncooked quinoa, rinsed
2 cups water
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 jalapeño, seeds and ribs removed,diced
1 red pepper, seeds removed, diced
1 orange pepper, seeds removed, diced
1 cup corn frozen kernels
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 cups red enchilada sauce
2 cups shredded Mexican cheese
Toppings: Sliced green onions, avocado slices, sour cream, optional
1. Preheat the oven to 350 degrees F. Grease a 9×13 baking dish with cooking spray and set aside.
2. 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 fluff with a fork. Cover quinoa and set aside.
3. In a large skillet, heat the tablespoon of olive oil over medium-high heat. Add the onion, garlic, and jalapeño. Sauté until softened, about 5 minutes. Add in the 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.
4. In a large bowl, add the cooked quinoa and black beans. Add the sautéed vegetable mixture and stir to combine. Pour in the enchilada sauce and stir. Add 1/2 cup shredded cheese.
5.Pour the black bean and quinoa mixture into the prepared baking dish. Top with remaining shredded cheese. Cover the pan with foil. Bake for 20 minutes, then remove foil. Bake an additional 10 minutes, or until the cheese is melted and edges are bubbling. Remove from the oven, and let cool for 10 minutes. Garnish with toppings, if desired. Serve warm.
What I did Different:
- I did not add peppers or jalapeños – not because I don’t like peppers or jalapeños, but because I forgot to write them on my grocery list. Would it have been better with them? Yes. Was it still delicious without them? Yes.
- Instead of cumin and all the seasonings for the sautéed onions, I used taco seasoning, because we had it.
- I did not use cilantro, because to me it tastes like soap.
- I used canned corn instead of frozen.
Look at all that bubbly cheesy goodness! Ok here are my scores:
Level of Difficulty: 1/5. I honestly chose this recipe because it looked easy, and I wasn’t disappointed.
Taste: 5/5. Because cheese.
Would I make again? Definitely. Everyone loved it, plus it filled me up and kept me energized for a busy day. I might need to make an entire separate 9X12 for the boyfriend however, because he can put away some food.
Overall for this Pinterest attempt: Nailed it.