So last week for Taco Tuesday, I made this Enchilada Bake using Quinoa instead of tortillas. It was so tasty and it the spot for Mexican night. I also made Chick'n Taquitos using soy curls instead of the strips this recipe uses. Oh my gosh what a delicious meal. I need to make this enchilada bake on a regular rotation. It is so easy and comes together so fast. Also, you could sub out the black beans for pintos, or use half beans and half corn kernels. Use what you have on hand. But, make these asap! This made four healthy servings.
- 1 teaspoon minced garlic
- 3/4 cup tri-color quinoa, rinsed and drained
- 1 can tomato sauce
- 1 cup no chicken broth (I use Better Than Bouillon)
- 1 teaspoon cumin
- 1 1/2 teaspoons chipotle adobo sauce
- 1 (4 ounce) can diced green chilies
- 3/4 cup black beans, drained and rinsed
- 1/4 cup fresh cilantro, chopped
- 3/4 Daiya cheddar shreds
- 1 medium avocado, diced for garnish
- 1 scallion, sliced for garnish
In a medium saucepan cook the quinoa with 1 1/3 cup broth according to package directions. When done, fluff and set aside.
In a small saucepan add 2 tablespoons water and sauce the garlic about 2 minutes. Add the tomato sauce, cumin, chipotle adobe sauce. If it's too thick add 2 tablespoons water to thin it out. Bring to aboil and then turn down heat and simmer 3-4 minutes. Set aside.In a large bowl combine the cooked quinoa, green chiles, black beans and 1/2 the cilantro. Stir in 1/4 cup cheese and mix well.
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