I finally decided to get back in the kitchen and make some food this week after many weeks off. It's been a crazy and draining past couple of weeks at the Bohlson household. I decided that cooking again would take my mind off of everything. This week I decided to share with you a recipe we have made now 4 or 5 times. It's really quite a tasty dish that doubles for lunches. I doubled the orginal recipe and turned these "enchilada's" into 8 servings. After the initial dinner I divide the rest of the casserole dish into 6 equal parts and divide into tupperware for lunches. This makes mornings so much easier! I credit damn delicious for this tasty recipe. All I did was add 2 sweet potatoes, double the recipe and spice it up a notch. Enjoy!
(Not pictured above, cilantro and toppings)
Ingredients: preheat oven to 375 degrees
- 2 sweet potatoes, cooked till tender, then chopped into small cubes
- 1 1/2 cup of mozzerella cheese
- 1 1/2 cup of cheddar cheese
- 2 cups quinoa, rinsed and cooked according to package instructions
- 1 can corn, drained
- 1 can black beans, drained and rinsed
- 2 cans green chilis, drained
- 2 (10oz) cans of mild or hot enchilada sauce ( we used hot)
- 1 tsp cumin
- 1tsp chili powder
- salt and pepper to tast
- 2 tbsp of cilantro, chopped + extra for toppings
- A few roma tomatoes, diced for topping
- 1-2 avocados, cut into small cubes for topping
1) Cook 2 cups of quinoa according to instructions on back of package. Boil or bake sweet potatoes till tender. I brought a large pot of salted water to a boil and cooked potatoes for approx 40ish minutes. My potatoes were pretty large. Let potatoes cool. Peal an chop into bite sized pieces. 2) Combine cooked quinoa, beans, corn, green chilies, enchilada sauce, cilantro, cumin, chili powder and salt and pepper to taste.3) Add 1/2 of each kind of cheese ( 3/4 c. mozzerella and 3/4 c. cheddar) to bowl. Stir to combine.4) Add cubed cooked sweet potatoes to bowl. Stir to comine. Lightly grease a 9x13 in. pan. Pour quinoa mixture into baking dish and spread evenly.6) Top quinoa with remaining cheese blend. Bake uncovered in 375 degree oven for 20 minutes or until cheese is bubbly.7) Divide into 8 equal portions. Top with chopped avocado, tomatoes and cilantro.Divide into 8 equal portions and seperate into tupperware for easy to go lunches.
Recipe adapted from:
I love the idea of using quinoa in this. must try!
Thanks Jono! It’s a great substitution for tortillas and/or meat. I’m actually eating some for lunch today 🙂
Susan my mouth was watering the entire time I read this!! Cannot wait to try!!