Quinoa enchilada bake is a great tasting appetizer or supper! On top of that it’s made with a straightforward homemade enchilada sauce!

How was your weekend? Did you are doing any holiday baking? I flew back into Chicago on Sunday night then liked a relaxing night with Tony. We attempted to get something to watch on Netflix since we lately finished Breaking Bad, but nothing appeared convincing enough. That and we can’t seem to make a decision ever. What are a number of your favorite Television series on Netflix? I believed The Fringe looked really good, mainly because Pacey is in it.
In additional news, my birthday is next week (in the 22nd!) and I’ll be turning 26. I have no idea what I want for my birthday deal with, generally it’s pumpkin pie but this season I’m kind of feeling a BIG fats doughnut or chocolates mousse. Could it be sad that dessert may be the most important matter if you ask me on my birthday?
Enough about birthday dessert. Let’s chat entertaining and the holidays! I know the majority of you do holiday parties this next week so I wished to make something savory which was just a little different. That’s right, it is possible to walk up and surprise everyone with your homemade dish. And reward! It’s healthy as well.
This sauce is easy and you may work with a canned enchilada sauce or easily make your own (listed in the recipe!). I really like making my very own enchilada sauce; there’s a lot more flavor happening and it’s simple to do. Plus, you then get rid of ingredients you don’t need such as corn starch and things nobody can pronounce. It’s about how much period you might have though, I am aware that. If you decide to proceed the canned enchilada path, there are many great brands of enchilada sauce at Entire Foods.
Now check out what happens with this recipe. The base from the enchilada sauce can be canned tomato sauce, garlic, spices and herbal products. You’ll simmer after that it add fire-roasted tomato vegetables (I utilized Muir Glen!). From then on you’ll mix dark beans, corn, quinoa as well as your homemade sauce together and pour right into a casserole dish. Add lots of cheese at the top and bakeeeeee. Inform me it doesn’t sound easy.
I like this dish for entertaining or simply for serving for dinner. If you’re offering it for entertaining purposes, I recommend pairing it with some tortilla potato chips. Just like the crunchy, salty ones. YUM. DIP IT.
If you do end up offering this as a main dish, it’s great in warmed corn tortillas and topped with sour cream or greek yogurt. I also love adding extra cilantro on top and guac.
I am hoping you guys enjoy this recipe. My mother is basically deeply in love with it, therefore I understand it’s good. If you make anything from AK, make sure to label #ambitiouskitchen on Instagram so I can easily see what you’re cooking up!
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Black Bean, Corn and Quinoa Enchilada Bake
Prep period:
30 mins
Cook period:
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 tomato vegetables, drained
1 (15 ounce) may black coffee beans, rinsed and drained
1 (15 ounce) may 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 glass quinoa in a little saucepan and place over high temperature. Bring to a boil, after that reduce temperature to low, cover and simmer for a quarter-hour. Remove from heat and fluff quinoa with fork.
Preheat oven to 350 levels F.
To make homemade enchilada sauce:
In a medium saucepan or skillet, heat olive oil over moderate high heat. Add onions and cook, stirring regularly until they become translucent, about 5 mins. Add garlic, chili powder, cumin, sodium and oregano and cook for 30 even more seconds. Add tomato sauce and water; stir well to mix. Reduce warmth to medium-low and simmer sauce for ten minutes.
While sauce is simmering, add drained fire-roasted tomatoes, black coffee beans, corn, cooked quinoa and cilantro to a large bowl. Next, add in your homemade enchilada sauce and 1/2 glass of shredded cheese. Pour right into a 2-quart oven-safe casserole dish. Sprinkle staying cheese over the top. Bake for 15-20 a few minutes or until parmesan cheese on top is totally melted and the filling is usually bubbling.
Recipe makes 6 portions as a dish. If this is for interesting, the recipe will serve 10-12.
The nutrition for this recipe is based on 6 servings for a meal.
We wl definitely make this as a New Years Eve appetizer!

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