Meatless Mondays…Black Bean & Quinoa Enchilada Casserole

Meatless Mondays…Black Bean & Quinoa Enchilada Casserole
Recently I served as a guest speaker and demonstrator at an event called The Veggie Connection. It was an expo for vegetarians and vegans to learn about new products and companies that support their eating habits & beliefs. There were speakers, demonstrations and tons of food vendors. How does a carnivore find herself amongst a sea of herbivores? How did I fit into this non-meat equation? Easily as before I am anything else, I am a chef.  During my talk, I spoke about what I know and that is food and cooking, with or without meat.
Black Bean & Quinoa Enchilada Casserole
1 cup uncooked quinoa
2 cups vegetable stock
2 cans black beans (drained & rinsed)

1 1/2 cups cut corn

1 small red onion diced

1/4 cup chopped cilantro (I use flat leaf parsley)

1 tsp kosher salt

1/2 tsp black pepper

1/2 tsp chili powder

1/2 of a fresh lime

2 1/2 -3 cups shredded colby jack cheese (shred your own)

10-12 flour tortillas (taco size)

1 1/2 cups red enchilada sauce

In a fine mesh strainer rinse quinoa with water and allow to drain. Bring vegetable stock to boil then add quinoa. Bring back up to a boil and then reduce heat to a simmer for 15 minutes. Remove from heat and allow to sit covered for 5 minutes then fluff grans with a fork.

Pre-heat oven to  In a bowl add black beans, corn, diced onions, cilantro, quinoa and spices. Mix through. Taste mixture and adjust seasonings if needed. Grease a 9×13 casserole dish. Lay 2-3 tortillas to cover bottom of dish, overlapping is fine. Spoon enchilada sauce over the tortillas then layer on black bean mixture. Then top with some shredded cheese. Repeat layering two more times. Tortillas, sauce, black bean mixture and cheese  ending with tortillas. Finish with enchiladas sauce and top with cheese. Bake in oven for 45 minutes or until center is heated through and cheese is bubbly. Let cool for 5-10 minutes then cut into squares.
You can serve with rice and a salad. Or just a salad. Sour cream and guacamole are excellent accompaniments.

When you make this dish don’t forget to share pictures of it with me in the comments or through social media. I’d love to see your creations.

Now go forward and make new memories.

~ The Chef In Pearls

 

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Written by The Chef In Pearls

Cassandra Mason is a Lifestyle Chef and Gourmet Cooking Instructor who enjoys demystifying the art of cooking for One. You can catch her live demonstrations across major social media as @TheChefInPearls.
Website: http://thechefinpearls.com

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The Chef In Pearls

Cassandra Mason is a Lifestyle Chef and Gourmet Cooking Instructor who enjoys demystifying the art of cooking for One. You can catch her live demonstrations across major social media as @TheChefInPearls.

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