Enchilada Quinoa Bake

It's always advantageous for a food blogger to be married to a food lover.👩‍❤️‍👨  I may never be swept off my feet by a slow cooked pot roast but lucky for me... the man that I've chosen to spend my life with - is. 🤣  And not just meat.  He accepts all of my food offerings as an act of love. 

The job of a food blogger's spouse is to sample all of my (sometimes ridiculous) food experiments.  It may sound glamorous - but trust me when I say - not all of my recipe attempts are successful - or even edible.😅 #avocadobrownies 🥴 

Still think that you might want to marry a food blogger?  Keep in mind that the job of food taster should never be accompanied by feedback - unless specifically requested.🤣  No matter how much you might want to offer suggestions and tips - the constructive criticism is hardly ever accepted in the helpful way that it is intended. 🫢😬 

With that being said, on rare occasions, when I see that my better half is enjoying a new recipe, sometimes I will actually ask for his opinion. #carefulwhatyouaskfor😅 From the very first time that I made Enchilada Quinoa Bake, I could tell from his expression that he was enjoying it so I hesitantly asked him to describe it.  "It's a Mexican fiesta.  A flavor explosion in my mouth."  (Straight out of the mouth of a food blogger's spouse. 🤣)

I had all intentions of making this Enchilada Quinoa Bake as a meatless, vegetarian dish.  Then I realized that I had an extra chicken breast in my refrigerator that I needed to use.  I have to say - chicken was a delicious little addition to this Mexican inspired casserole.  You can decide for yourself - add the chicken or leave it out for a scrumptious meatless option.  

Enchilada Quinoa Bake
Enchilada Sauce
3 Tablespoons vegetable oil
3 Tablespoons flour 
2 Tablespoons chili powder
1 teaspoon ground cumin
½ teaspoon kosher salt
1/4 teaspoon dried oregano
1/4 teaspoon onion powder
1 clove garlic, minced
2 Tablespoons tomato paste
2 cups chicken broth

Bake
1 cup uncooked quinoa, rinsed
2 cups water
1 Tablespoon olive oil
1 onion, diced
3 cloves garlic, minced
1 jalapeño, seeds and ribs removed, diced
1 red bell pepper, diced
1 orange bell pepper, diced
1 cup corn frozen kernels
Juice of 1 small lime
1 teaspoon ground cumin
1 Tablespoon chili powder
1/3 cup chopped cilantro
30 oz canned black beans, rinsed and drained
1 cup cooked chicken (optional)
2 cups enchilada sauce
2 cups shredded Mexican cheese

In a saucepan, heat oil for sauce.  Whisk in flour, spices and garlic. 

Whisk in tomato paste and chicken broth until smooth. Simmer 10 minutes.

Add quinoa and water to a pan.  Bring to a boil and boil 5 minutes. Simmer 15 minutes, or until water is absorbed.

Heat oil in skillet. Add the onion, garlic, and jalapeño and sauté 5 minutes. ​

Add peppers and corn and cook for 3-4 minutes.

Add the lime juice, cumin, chili powder, and cilantro. Season with salt and pepper.

Combine quinoa, chicken and black beans in a large bowl. 

Pour in enchilada sauce ½ cup cheese.

Stir in the sautéed vegetable mixture.

Pour the black bean mixture into a greased 9x13 baking dish. ​

Sprinkle remaining cheese over the top.

Cover dish with foil.  Bake 20 minutes at 350.  Remove foil.  Bake another 10 minutes. 

Garnish with avocado, sour cream, crema, green onions or cilantro. 

​Ciao!

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