CIP-Logo

Tag: Enchiladas

  • 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

     

  • Finally…Mexican I can truly Enjoy

    Finally…Mexican I can truly Enjoy

    Yup I said it. I finally found a Mexican restaurant that I truly enjoy.  Now don’t get me wrong I eat Mexican food at other places but they never truly satisfy me the way I have longed for. Tacos and Tequila is the first Mexican restaurant I have gone to that makes me want to stop writing and head over there for dinner, right now.  I won’t do it even though I really want to (no really I want to).

    I visited their Ponce de Leon Location and was greeted very warmly. As we were escorted to our table I was taking in the over all look of the restaurant which was inviting and very clean (they even received a score of 100 on their inspection score).  Our waiter Mateo took the time out to talk to us about the choices of margaritas we could have. We even learned about the restaurant’s specially created tequilla. I’ll have to try it the next time I go which I hope is soon. We ended up having the 20 oz. Skinny Girl Margarita (don’t judge me). We were offered the gratuitous chips and salsa that was actually good. The salsa was not chunky but instead a smooth blend of what tasted like roasted peppers. It wasn’t too hot but carried the right amount of heat for me. Mateo took our orders I had the Beef Brisket Chimi Rica and Jada (my partner in crime for the day) had Chicken Enchiladas.  I cannot describe Jada’s meal but my meal was the bomb.com. A Chimi Rica is a flour tortilla filled with meat, in my case beef brisket, deep fried and covered in queso. My dish was served with refried beans, seasoned rice and guacamole. I have never had Mexican food that was this well seasoned and flavorful. The service was fast and the food delicious. I would definitely visit them again. We left feeling completely satisfied and full. I would recommend this restaurant to anyone who happens to be in the metro Atlanta area. Check out their website here

    If you get a chance, check them out and go forward make memories.