Quinoa Fiesta Enchilada Bake Food

QUINOA ENCHILADA BAKE

Steps:

• In large bowl mix quinoa, enchilada sauce, corn, black beans, cilantro, cumin, 1/2 cup cheddar and 1/2 cup Monteray Jack, and Anaheim pepper together.
• Place in a sprayed 9X13 glass baking dish.
• Sprinkle remaining cheese on top.
• Bake at 350 degrees for 25-30 minutes until bubbly.
• Add garnish

QUINOA ENCHILADA BAKE (ONE PAN)

Steps:

• Preheat oven to 400ºF. Place sweet potatoes in a 13x9-inch baking pan; toss with 1 Tbsp. olive oil, 1/2 tsp. chili powder, 1/4 tsp. salt, and 1/4 tsp. cumin. Bake for 15 minutes.
• Remove pan from oven and add peppers and red onion. Toss with remaining 1 Tbsp. olive oil, 1/4 tsp. chili powder, 1/4 tsp. salt, 1/4 tsp. cumin, and 1/2 tsp. garlic powder. Place pan back in the oven and bake for another 15 minutes.
• Remove pan from oven and add quinoa, broth, enchilada sauce, black beans, and corn. Stir well to make sure all ingredients are evenly distributed. Place pan back in the oven and bake for 30 to 40 minutes, stirring once halfway through, until quinoa is fully cooked.
• Remove pan from oven and sprinkle cheese overtop. Place back in the oven for 8 to 10 minutes, until cheese is melted. Garnish with avocado, cilantro, and/or toppings of choice.

QUINOA FIESTA ENCHILADA BAKE

Steps:

• Preheat the oven to 400°F.
• Lightly spray a 9 x 12 baking dish with oil.
• In a medium saucepan cook the quinoa with 1 3/4 cups broth according to package instructions; when cooked, fluff with a fork and set aside.
• Meanwhile in a small saucepan heat the oil over medium low heat. Add the garlic and saute until golden, about 1 - 2 minutes. Add the tomato sauce, 1/4 tsp kosher salt, cumin, 1/4 cup broth and chipotle en adobo. If it's too thick, add 2 tbsp water to thin out. Bring to a boil and simmer 3 to 4 minutes.
• In a large bowl combine the cooked quinoa, green chiles, corn, black beans and 1/4 cup cilantro. Stir in 1/2 cup of the cheese and mix will. Place into the baking dish and spread out. Top with the enchilada sauce and remaining cheese.
• Cover with foil and bake until hot the cheese is melted, about 20 to 25 minutes.
• To serve, top with avocado, scallions and remaining fresh cilantro. Cut into 6 pieces and serve right away.

BLACK BEAN AND QUINOA ENCHILADA BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
• Heat olive oil in a skillet over medium heat; cook and stir onion, yellow bell pepper, orange bell pepper, jalapeno pepper, and garlic in the hot oil until softened, about 10 minutes.
• Mix black beans, pepper mixture, quinoa, cilantro, chili powder, lime juice, cumin, salt, and pepper together in a bowl; transfer to a casserole dish. Pour enchilada sauce over quinoa mixture, spreading sauce evenly over the top. Sprinkle Cheddar cheese over sauce. Cover dish with aluminum foil.
• Bake in the preheated oven for 20 minutes. Remove foil and continue baking until cheese is bubbling, 10 to 15 minutes.

SIMPLE PERFECT ENCHILADAS

Steps:

• In a saucepan over medium-low heat, combine the canola oil and flour. Whisk together and allow to bubble for 1 minute. Pour in the red sauce, chicken broth, salt and pepper. Bring to a boil. Reduce the heat and simmer while you prepare the other ingredients.
• While the sauce is simmering, brown the ground beef with the onions in a large skillet over medium-high heat. Drain the fat, add the salt and stir to combine. Turn off the heat and set aside.
• In a small skillet over medium heat, heat some canola oil. Lightly fry the tortillas just until soft. Do not crisp. Drain on a paper towel-lined plate. Repeat until all the tortillas have been fried.
• Preheat the oven to 350 degrees F.
• Spread 1/2 cup of the sauce in the bottom of a 9- by 13-inch baking dish. Next, one at a time, dip each tortilla into the sauce. Set the sauce-soaked tortilla on a plate. Place on some of the meat mixture, chilies, green onions and black olives. Top with a generous portion of grated Cheddar. Roll up the tortilla to contain the filling inside.
• Place the tortilla seam side down in the baking dish. Repeat with the rest of the tortillas and pour the remaining sauce over the top. End with a generous sprinkling of cheese and any other bits of chiles, green onions or olives you have left over from the filling.
• Bake the enchiladas for 20 minutes, or until bubbly. Sprinkle chopped cilantro over the top and serve.