Anyone else feel the need to re-boot after the holidays? Even though we’ve just wrapped up Thanksgiving, I’m looking to start December off on the right foot and eating healthy. Summer bodies are made in the winter, right? This enchilada quinoa bake is one of my favorite dishes and it’s packed with flavor. If you’re a mexican food lover (hand raised over here!) this is the perfect way to cure the craving with a lighter option.
Enchilada Quinoa Bake
1/2 tsp olive oil
1 clove crushed garlic
1 1/4 cups quinoa, rinsed and drained
1 (8 oz) can tomato sauce
2 cups reduced-sodium chicken or vegetable broth*
1 1/2 teaspoons cumin
1 tbsp chipotle en adobo sauce (or more if you want it spicy)
kosher salt and freshly ground black pepper, to taste
1 (4 oz) can diced green chiles
3/4 cup canned black beans, drained and rinsed
3/4 cup fresh or frozen thawed corn
1/4 cup chopped fresh cilantro, plus 2 tbsp for garnish
1 1/2 cups part-skim shredded Mexican cheese blend, divided*
1 medium (4 oz) haas avocado, diced
2 tbsp chopped scallions
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.