Quinoa Enchilada Casserole
This is my first #purposefuldinner recipe.
What is #purposefuldinner?
Share a home-cooked meal with friends, neighbors, and let's work harder on these human relationships. What better way of community than connecting with food?
Share dialogue about issues that matter. Learn with an open mind. Raise each other up.
Onwards to the recipe!
First you need to make the enchilada sauce. Unlike the traditional Mexican enchilada sauce, this recipe is actually really easy but still very delicious!
Homemade Enchilada Sauce
3 tablespoons ghee 3 tablespoons flour (whole wheat flour, all-purpose flour and gluten-free flour blends all work!) 1 tablespoon ground chili powder (less if needed) 1 teaspoon ground cumin ½ teaspoon garlic powder ¼ teaspoon dried oregano ¼ teaspoon salt, to taste 2 tablespoons tomato paste 2 cups vegetable broth 1 teaspoon apple cider vinegar or distilled white vinegar Freshly ground black pepper, to taste
Pinch of cinnamon (optional)
This sauce comes together quickly once you get started, so measure the dry ingredients (the flour, chili powder, cumin, garlic powder, oregano, salt and optional cinnamon) into a small bowl and place it near the stove. Place the tomato paste and broth near the stove as well.
In a medium-sized pot over medium heat, warm the oil until it’s it’s hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes, so be patient and don’t step away from the stove!
Once it’s ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will thicken some more as it cools.)
Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary.
This makes about 2 cups of enchilada sauce.
Adapted from Cookie & Kate
Quinoa Enchilada Casserole
2 cups cooked quinoa 2 cups of homemade enchilada sauce (recipe above) 1 (4.5-ounce) can chopped green chiles, drained 1 cup corn kernels, frozen, canned or roasted 1 can black beans, drained and rinsed 2 tablespoons chopped fresh cilantro leaves 1 teaspoon cumin 1 teaspoon chili powder (less if needed) Kosher salt and freshly ground black pepper, to taste 1 cup shredded cheddar cheese, divided 4 small avocados, halved, seeded, peeled and diced (you can use as much/little as you like)
Cook quinoa according to package instructions; set aside.
Preheat oven to 375 degrees F. Lightly oil an 8×8 or 2 quart baking dish or coat with nonstick spray.
In a large bowl, combine quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Stir in 1/2 cup cheddar cheese and 1/2 cup mozzarella cheese.
Spread quinoa mixture into the prepared baking dish. Top with remaining cheeses. Place into oven and bake until bubbly and cheeses have melted, about 15 minutes.
Serve immediately, garnished with avocado, if desired.
Adapted from Damn Delicious
Please let me know how it tastes and if you made any enhancement discoveries! (I love to improv recipes and make fusion dishes!)
From my kitchen to yours! Enjoy!