17
Apr

Quinoa enchilada bake is really a mouth watering appetizer or dinner! Best of all it’s made out of an easy homemade enchilada sauce!

How was your weekend? Did you decide to do any vacation baking? I flew back to Chicago on Sunday night then loved a relaxing night time with Tony. We attempted to find something to view on Netflix since we lately finished Breaking Bad, but nothing appeared convincing plenty of. That and we can not seem to make a decision ever. What exactly are some of your favorite TV series on Netflix? I believed The Fringe appeared really good, mainly because Pacey is in it.

In various other news, my birthday is next week (in the 22nd!) and I’m going to be turning 26. I don’t know what I’d like for my birthday treat, generally it’s pumpkin pie but this season I’m sort of feeling a huge fat doughnut or chocolates mousse. Could it be sad that dessert may be the most important factor to me on my birthday?

Enough about birthday dessert. Let’s chat entertaining and the holiday season! I know most of you do holiday celebrations this in a few days so I wanted to make something savory that was a little different. That’s right, you can walk up and shock everyone together 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 own enchilada sauce; there’s a lot more flavor going on and it’s easy to perform. Plus, you then get rid of ingredients its not necessary such as for example corn starch and issues nobody can pronounce. It’s about how much period you might have though, I am aware that. If you opt to go the canned enchilada route, there are many great brands of enchilada sauce at Whole Foods.

Now have a look at what happens in this recipe. The bottom from the enchilada sauce is canned tomato sauce, garlic, spices and herbal products. You’ll simmer it then add fire-roasted tomatoes (I used Muir Glen!). From then on you’ll mix black beans, corn, quinoa and your homemade sauce collectively and pour right into a casserole dish. Add lots of cheese on top and bakeeeeee. Inform me it doesn’t sound easy.

I love this dish for entertaining or simply for serving for supper. If you’re offering it for entertaining purposes, I would recommend pairing it with some tortilla potato chips. Like the crunchy, salty types. YUM. Drop IT.

Should you choose end up offering this as a primary dish, it’s great in warmed corn tortillas and topped with sour cream or greek yogurt. I also like adding extra cilantro at the top and guac.

I am hoping you guys love this particular recipe. My mom is basically deeply in love with it, therefore I understand it’s good. In the event that you make anything from AK, be sure to label #ambitiouskitchen on Instagram therefore i can see what you’re cooking up!

To keep up to date with posts and in back of the scenes information on Ambitious Kitchen, follow me in BlogLovin’ , Feedly , Facebook , Twitter , Instagram and Pinterest xo!

Black Bean, Corn and Quinoa Enchilada Bake

Prep time:

30 mins

Cook period:

20 mins

Total period:

50 mins

Ingredients

1/2 teaspoon dried oregano

3/4 cup water

1 (15 oz) may Muir Glen organic fire-roasted diced tomato vegetables, drained

1 (15 ounce) can 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 water and 1/2 cup quinoa in a little saucepan and place more than high heat. Bring to a boil, after that reduce warmth to low, cover and simmer for quarter-hour. Remove from temperature and fluff quinoa with fork.

Preheat oven to 350 degrees F.

To create homemade enchilada sauce:

In a medium saucepan or skillet, heat essential olive oil over medium high heat. Add onions and cook, stirring frequently 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 drinking water; stir well to mix. Reduce temperature to medium-low and simmer sauce for 10 minutes.

While sauce is simmering, put drained fire-roasted tomatoes, black beans, corn, cooked quinoa and cilantro to a big bowl. Next, add your homemade enchilada sauce and 1/2 glass of shredded parmesan cheese. Pour right into a 2-quart oven-safe casserole dish. Sprinkle remaining cheese over the top. Bake for 15-20 moments or until mozzarella cheese on top is completely melted as well as the filling is bubbling.

Recipe makes 6 servings as a dish. If that is for amusing, the recipe will serve 10-12.

The nutrition because of this recipe is based on 6 servings for a meal.

I wl definitely get this to as a New Years Eve appetizer!

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