I apologize for my lack of food photography skills, but here is one recipe I can’t NOT share. It’s healthy, easy to cook, and boy oh boy it is delish.
My mom brought home this recipe oneday in which we revised it to fit our likes and dislikes and it was just perfect the way it came out. Here is our variation of the ingredients, measurements, and the directions!
Ingredients:
3/4 – 1 cup of uncooked quinoa
1 small raw onion, chopped
2 cloves of raw garlic
1 raw red pepper, chopped
1 raw yellow pepper, chopped
10 oz bag of corn, or canned corn equivalent to about 10 ounces
Lime juice from 1 squeezed lime
1 1/2 tsp of ground cumin
1 tsp of paprika
15.5 oz can of black beans
10 oz can of mild (or whatever you prefer) enchilada sauce
1 1/2 bags of Mexican blended cheese
Directions:
01. Preheat oven to 350˚F
02. Add quinoa to a pot of water and bring to a boil. Boil for about 15-20 minutes until the water is absorbed. Remove from heat and set aside.
03. Heat oil in a large skillet and sauté onions and garlic. When they’re softened, add peppers and corn. Cook for five minutes, and then add lime juice and spices. Stir to combine.
04. Turn off the heat and add quinoa, black beans, enchilada sauce, and half the cheese to the skillet mix and stir.
05. Pour all into a casserole dish and pour and spread the rest of the cheese on top.
06. Bake for 20 minutes.
Once you take it out of the oven, let it sit to cool. When it’s cooled, I totally recommend you eat it with tortilla chips. You will be in heaven.
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