Farm to Folk’s Black Bean Quinoa Bake

Black Bean Quinoa Bake

Contributed by Marilyn Andersen of Farm to Folk

1 cup uncooked quinoa
2 cups water

Place in sauce pan and boil 5 minutes, then simmer 15 minutes until quinoa is done.

1 T olive oil
1 small onion diced
3 cloves garlic minced (I used more garlic)
1 hot pepper diced
1 yellow or red pepper diced
1 cup Iowa Choice Harvest frozen corn

Saute the above in the olive oil till veggies are tender–don’t burn the garlic

Juice of 1 lime
1 tsp ground cumin
1 T chili powder
2 cans black beans, rinsed
2 cups red enchilada sauce (see below)
2 cups shredded Mexican cheese (omit the cheese for vegan eaters, or use a non dairy cheese)

Mix all of the above in a large bowl then place in a 9 x 13 baking pan.  Cover with foil and bake for 20 minutes (350 degrees) and then 10 more minutes with foil removed.

Top with chopped green onion and avocado slices

Enchilada Sauce

1/4 c olive oil
1/4 c chili powder
1/4 c all purpose flour
1 tsp cumin
1 small onion diced
2 cloves garlic minced
4 cups water

Heat the olive oil and add the diced onion and garlic, cook till tender.  Add the chili powder, salt and flour and mix into a roux.  Gradually add the water and stir constantly over medium heat.  Let it boil for a few minutes until it is the right thickness.  Store extra in the refrigerator

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