Quinoa enchilada bake is a delicious appetizer or dinner! On top of that it’s made out of a straightforward homemade enchilada sauce!

How was your weekend? Did you need to do any vacation baking? I flew back into Chicago on Saturday night then liked a relaxing evening with Tony. We tried to get something to view on Netflix since we lately finished Breaking Poor, but nothing appeared convincing enough. That and we can’t seem to decide ever. What exactly are several of your favorite Television series on Netflix? I thought The Fringe looked really good, mainly because Pacey is in it.
In various other news, my birthday is next week (for the 22nd!) and I’m going to be turning 26. I have no idea what I want for my birthday deal with, generally it’s pumpkin pie but this year I’m sort of feeling a BIG extra fat doughnut or chocolates mousse. Could it be unhappy that dessert may be the most important matter if you ask me on my birthday?
Enough about birthday dessert. Let’s talk entertaining and the holiday season! I know the majority of you are doing holiday parties this in a few days so I wished to make something savory which was just a little different. That is right, it is possible to walk up and surprise everyone together with your homemade dish. And reward! It’s healthy too.
This sauce is simple and you can use a canned enchilada sauce or easily make your own (listed in the recipe!). I really like making my very own enchilada sauce; there’s so much more flavor happening and it’s easy to do. Plus, you then get rid of ingredients you don’t need such as corn starch and issues nobody 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 a few great brands of enchilada sauce at Whole Foods.
Now have a look at what happens within this recipe. The bottom of the enchilada sauce is canned tomato sauce, garlic, spices and herbs. 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 jointly and pour right into a casserole dish. Add plenty of cheese at the top and bakeeeeee. Inform me that doesn’t sound easy.
I love this dish for entertaining or just for serving for supper. If you’re offering it for engaging purposes, I recommend pairing it with some tortilla potato chips. Like the crunchy, salty types. YUM. Drop IT.
Should you choose end up portion 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 at the top and guac.
I am hoping you guys love this particular recipe. My mother is basically in love with it, therefore I understand it’s good. In the event that you make anything from AK, make sure to label #ambitiouskitchen on Instagram therefore i can see what you’re cooking food up!
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Black Bean, Corn and Quinoa Enchilada Bake
Prep period:
30 mins
Cook time:
20 mins
Total time:
50 mins
1/2 teaspoon dried oregano
3/4 cup water
1 (15 oz) can Muir Glen organic fire-roasted diced tomatoes, 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
Place 1 cup of drinking water and 1/2 glass quinoa in a small saucepan and place more than high temperature. Bring to a boil, after that reduce temperature to low, cover and simmer for a quarter-hour. Remove from high temperature and fluff quinoa with fork.
Preheat oven to 350 degrees F.
To create homemade enchilada sauce:
In a moderate saucepan or skillet, heat olive oil over moderate high heat. Add in onions and cook, stirring often until they become translucent, about 5 mins. Add garlic, chili powder, cumin, sodium and oregano and make for 30 more seconds. Add tomato sauce and water; stir well to mix. Reduce warmth to medium-low and simmer sauce for 10 minutes.
While sauce is simmering, increase drained fire-roasted tomatoes, black coffee beans, corn, cooked quinoa and cilantro to a big bowl. Next, add your homemade enchilada sauce and 1/2 cup of shredded parmesan cheese. Pour right into a 2-quart oven-safe casserole dish. Sprinkle remaining cheese over the top. Bake for 15-20 mins or until cheese on top is completely melted as well as the filling is usually 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 based on 6 servings for a meal.
We wl definitely make this as a New Years Eve appetizer!

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