If I’m not in the mood for Asian food (which is rare) then I’ve probably got some craving for some healthy, simple, colorful Latin American foods. I mean, load it on me. All the sauces, seasonings and beans, glorious beans. It’s so easy to make so much of those foods vegan they’re always a fan favorite in our home.
Mister has requested this particular dish at least twice a week since its creation and I have been more than happy to oblige. Ringing in at about 79¢ per serving (depending on your garnish, avocado will post it up a bit) this is an easy way to get a double dose of nutrition and flavor all packed into one baking dish.
Now, I have made this recipe a few times and once and a while I don’t have any quinoa on hand. If you happen to be in the same boat, don’t fret! This is also super tasty with some brown rice or even, if you’re really desperate, some couscous. While it which change the nutritional value radically it is still tasty and overall a health forward dish. Speaking of health forward…
If you use MyFitnessPal the Willow & Thyme recipes will now be appearing there exactly as they’re blogged here! Just search “willow and thyme” when adding a new food and you will see all the available foods to log! We’re making healthy eating as simple as, “Cook, Click, Enjoy!”
- 2 cups prepared quinoa (cooked in water or vegetable broth)
- 1 can black beans, drained and rinsed
- 1 can mild green chilies, drained
- 1 cup frozen corn, thawed
- 1 roma tomato
- 1 tbsp cumin
- 1 tbsp chili powder
- 1/2 tsp salt, or to taste
- 1 red bell pepper, diced
- 1 yellow onion, diced
- 1 tbsp extra virgin olive oil
- 2 cloves garlic, minced
- 1 1/2 cups, divided, enchilada sauce (homemade or store bought)
- optional, 3/4 cup vegan taco cheese shreds
- Preheat oven to 375º.
- Meanwhile, in a small sautee pan on medium-high heat oil. Sautee bell pepper, onions and garlic until they start to brown. Remove from heat and transfer to a large glass bowl. Stir in quinoa, black beans, mild green chilies, corn, tomato, cumin, chili powder, salt, and half of the enchilada sauce.
- Pour into a baking dish (any size you prefer) and flatten with the back side of a spoon. Pour the rest of the enchilada sauce on top and shake a little to even it out.
- Bake for about 20 minutes. Remove from oven, let stand for 5 minutes. Garnish with lime, avocado, cilantro and fresh tomato to serve!