Black Bean and Quinoa Enchilada Bake
Ingredients:
1 cup uncooked quinoa, rinsed
2 cups water
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 jalapeño, seeds and ribs removed, diced
1 red pepper, seeds removed, diced
1 orange pepper, seeds removed, diced
1 cup corn frozen kernels
Juice of 1 small lime
1 teaspoon ground cumin
1 tablespoon chili powder
1/3 cup chopped cilantro
Salt and pepper, to taste
2 (15 oz) cans black beans, drained and rinsed
2 cups red enchilada sauce
2 cups shredded Mexican cheese (for this I used yellow cheese made with almond milk)
Toppings: Sliced green onions, avocado slices, sour cream, optional
2 cups water
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 jalapeño, seeds and ribs removed, diced
1 red pepper, seeds removed, diced
1 orange pepper, seeds removed, diced
1 cup corn frozen kernels
Juice of 1 small lime
1 teaspoon ground cumin
1 tablespoon chili powder
1/3 cup chopped cilantro
Salt and pepper, to taste
2 (15 oz) cans black beans, drained and rinsed
2 cups red enchilada sauce
2 cups shredded Mexican cheese (for this I used yellow cheese made with almond milk)
Toppings: Sliced green onions, avocado slices, sour cream, optional
Directions:
1. Preheat the oven to 350 degrees F. Grease a 9x13 baking dish with cooking spray and set aside.
2. Add quinoa and water to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Cover quinoa and set aside.
3. In a large skillet, heat the tablespoon of olive oil over medium-high heat. Add the onion, garlic, and jalapeño. Sauté until softened, about 5 minutes. Add in the peppers and corn. Cook for about 3-4 minutes. Add the lime juice, cumin, chili powder, and cilantro. Stir to combine. Season with salt and pepper, to taste.
4. In a large bowl, add the cooked quinoa and black beans. Add the sautéed vegetable mixture and stir to combine. Pour in the enchilada sauce and stir. Add 1/2 cup shredded cheese.
5.Pour the black bean and quinoa mixture into the prepared baking dish. Top with remaining shredded cheese. Cover the pan with foil. Bake for 20 minutes, then remove foil. Bake an additional 10 minutes, or until the cheese is melted and edges are bubbling. Remove from the oven, and let cool for 10 minutes. Garnish with toppings, if desired. Serve warm.
Note-this recipe freezes well!
I got this recipe from http://www.twopeasandtheirpod.com/black-bean-and-quinoa-enchilada-bake/ and altered it a little to make it vegan and gluten free by making sure the sauce and cheese were gluten-free and vegan.
Avocado Quesadillas
Ingredients
1/2 avocado, more if you prefer
1 small roma tomato, diced
1 green onion, sliced
Salsa (optional)
1 large tortilla
Directions
Smash avocado and spread out on one half of the tortilla. Sprinkle with nutritional yeast and any seasonings. Add tomato, green onions, and salsa. (Or save the salsa for dipping!)
Fold over the top half of the tortilla, and place on a skillet over medium heat.
Heat for a few minutes on each side until warmed through.
For this recipe, I used gluten free tortillas and baked it in my quesadilla maker. So, instead of using one tortilla, I used two to make a whole one. Original recipe from: http://www.thegardengrazer.com/2014/05/avocado-quesadillas-vegan.html?m=1
