Oh, how I love thee Skinnytaste.com for leading me to this killer recipe! If you’re looking for a dish to revamp your weeknight menu with a twist on healthy Mexican, this recipe is for you. Don’t let the weird looking word quinoa scare you away if you’ve never seen/tasted it before.
Click the photo to be linked to the original post and recipe on Skinnytaste.com. If you’ve read this blog for any length of time you will know that I just can’t stick to a recipe. My main beef with this recipe was the mention of Chipotle peppers in adobo sauce. I despise them. I also dislike any kind of red enchilada sauce. I made a few changes to the recipe to keep the savory flavors, but add pepper flavor in a different way. My edits to the original are in red.
Quinoa Fiesta Enchilada Bake
Servings: 6 • Size: 1/6th • Old Points: 7 pts • Points+: 9 pts
Calories: 331 • Fat: 12 g • Carb: 44 g • Fiber: 7 g • Protein: 17.5 g • Sugar: 6 g
Sodium: 735 mg (without salt) • Cholesterol: 15 mg
Oven temp: 400
- 1/2 tsp olive oil
13 cloves crushedminced garlic
- 1/4 teaspoon garlic powder
- cooking spray
- 1 1/4 cups quinoa, rinsed and drained
- 1 (8 oz) can
tomato saucecrushed tomatoes
- 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)1 roasted poblano pepper
- kosher salt and freshly ground black pepper, to taste
- 1 (4 oz) can hot diced green chiles
3/4 cup canned1 can black beans, drained and rinsed 3/4 cup1 small can fresh or frozen thawed corn
- 1/4 cup chopped fresh cilantro, plus 2 tbsp for garnish
1 1/22 cups part-skim shredded Mexican cheese blend , divided*
- 1 medium (4 oz) haas avocado, diced
2 tbsp chopped scallions1 medium yellow onion, diced
The following is my how-to:
- Begin by roasting the poblano in the oven. It will take 10ish minutes.
- Prepare the quinoa according to package directions. For mine, I boiled 2 cups of broth, added 1 1/4 cups quinoa, returned it to a boil, reduced it to a simmer, covered, and let simmer for 12 minutes. Then, let it sit so that any remaining broth can absorb.
- Sautee the garlic in the olive oil. I burned mine. Oops! Add in tomatoes, half of the diced onion, cumin, garlic powder, about 1/2 teaspoon salt, and the can of chiles. Let this cook for 10-15 minutes.
- Remove seeds from the roasted poblano, chop it, and pulse it with a Ninja chopper or similar food processor. Add in a couple tablespoons of the tomato mixture so that the poblano is full incorporated, then spoon in back into the simmering tomato mixture. This is your enchilada sauce.
- Prepare to assemble!!! Add the quinoa into a 9×13 baking dish. I used one with a coating so I didn’t need cooking spray. Add the beans, corn, and 1/4 cup (or more if you’d like) cilantro. I added a little salt as I stirred this together. Evenly press it into the dish.
- Top with a layer of the homemade enchilada sauce. There should be enough to cover the entire dish, but there shouldn’t be an excessive amount of sauce.
- Sprinkle shredded cheese evenly across the top. Add half of the remaining onion.
- Loosely cover with aluminum foil and bake for 15 minutes. Remove the foil and bake for another 3 minutes.
- Top with the remaining onion, cilantro, and avocado. Serve warm!
I think you will find this dish to be flavorful, filling, and festive. What more you could want?!