A healthier version of enchiladas. This dish can be served as a main dish, as a side or as a dip. You can vary the recipe by adding tomatoes or any other favorite ingredients or substitute with rice instead of quinoa.
1 cup uncooked quinoa 2 cups water 1 Tablespoon olive oil 1 onion, diced 1 bell pepper, diced 3 garlic cloves, diced 1 teaspoon chili powder or paprika 1 teaspoon ground cumin 1 teaspoon garlic powder 1 teaspoon oregano 1 teaspoon salt 1 teaspoon pepper 2 cups red enchilada sauce 1 (15oz) black beans, drained 1 (15oz) corn, drained ¼ cup cilantro, minced
Optional topping: Shredded cheese
Preheat oven to 350 degrees F. Spray a casserole dish with cooking spray and set aside.
Quinoa: Add quinoa and water into a saucepan. Cover and bring to a boil. Reduce heat and simmer for 15 minutes. Turn off heat, fluff with a fork and set aside.
Heat oil in a skillet. Add onions and cook for a few minutes. Add bell pepper, garlic, chili powder, cumin, garlic powder, oregano, salt and pepper and continue to cook for a few minutes. Transfer to a large bowl.
Add in cooked quinoa, enchilada sauce, black beans, corn and cilantro and stir together.
Pour into the casserole dish. Top with cheese, if desired. Bake for 20 minutes or until heated through.