If I’m being honest, lately I haven’t felt like dedicating any time to this blog. I’ve just been lazy and worn out. There has been a lot of unfortunate drama at work lately that has been bringing me down and that added onto a few other things and I just don’t want to put any effort into anything. This blog is still important to me and I really hope that I get my motivation bake soon!
In the mean time, I’ve got a handful of yummy recipes that I’ll be typing up posts for today so at the very least those will be here to get me through the next 2 weeks or so!
My eating has really transformed over the last few months. Vegetarian has become easier and easier and I honestly don’t really have a desire to eat meat right now. It’s becoming easier and easier to find meals that don’t have meat in them and I’m learning to find ways to get enough protein without it. It has been a process though and one of the things that I’ve really missed that normally has meat in it is Mexican food. I know it’s easy to substitute beans for meat in most recipes, but a lot of the time that’s just not the same.
I came across this recipe and knew it was something I needed to try. I’ve been on kind of a quinoa kick lately. I really love texture in my meals and quinoa fits that perfectly.
You could definitely add some shredded chicken into this if you’re not vegetarian. Or different color bell peppers. Whatever you like! It seems very versatile to me 🙂
Quinoa Enchilada Bake
Recipe from Two Peas and their Pod
- 1 cup uncooked quinoa, rinsed
- 2 cups water (or 2 cups veg/chicken broth)
- 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
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 such as avocado, green onion, and sour cream, if desired. Serve warm.