Black Bean Enchilada Quinoa (WFPBNO)

 This recipe is based on one I saw online somewhere. I gave it a whole foods plant based no oil spin and it was quite tasty. It made enough for about 6 servings. So leftovers are definitely in our future. I love leftovers! I hope you'll give it a try and let me know what you think. 

• 1 cup diced sweet onion (I used about 1/2 of that large one in the pic)
• 1 cup diced red bell pepper
• 1 heaping tablespoon minced garlic
• 1 teaspoon ground cumin
• 1 cup uncooked tri-color quinoa
• 1 can no salt added black beans, rinsed and drained
• 1 cup frozen corn kernels
• 1 can fire-roasted diced tomatoes, with the juice
• 1 can (15 oz) enchilada sauce **
• Garnishes: tortilla chips, cheese sauce, sliced avocado, salsa, pickled jalapenos

In a large skillet saute onion, bell pepper, garlic and cumin in a couple of tablespoons water. Cook until onion is soft, 3-5 minutes.

Add the quinoa, black beans, corn, tomatoes, and enchilada sauce to the skillet. Stir well; bring mixture to a simmer. Cover with lid and cook for about 20 minutes or until the quinoa is soft. Be sure to stir every 5 minutes or so to keep the quinoa from sticking to the bottom. Most of the liquid should be gone when the quinoa is ready.

Taste and season with more cumin if needed.

Garnish as desired. I served tortilla chips on the side but topped with cheese sauce, sliced avocado, topped with a little salsa and a few pickled jalapenos.

** I made Dr. McDougall's Enchilada Sauce from his Starch Solution Cookbook.

The cheese sauce is from Brand New Vegan's website.