Quinoa & Veggie Enchilada Bake

Oh man guys.  It’s been a tough week at our house.  But the good news is that today is Monday and a whole fresh start!  And instead of dragging you down with all those details, I’m going to offer up an apology for being so out of touch.  And nothing says I’m sorry quite like comfort food, right?

I haven’t given you guys a recipe in I don’t know how long, but today I’m changing that.  And it’s not the pizza I promised (that’s coming on Friday – stay tuned!) but instead it’s the other dish we are currently making every week. 

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I started making this a few months ago, while on the quest to develop more make-ahead meals that I could prep in the morning or nap time, and just pop in the oven.  Mexican-inspired food can be tricky for us because Cullen is allergic to peppers, and they are in EVERYTHING.  So I wanted to come up with something that was still full of veggies, but NOT full of peppers. 

And while the intention was to make it super friendly for the kids, the first time I made it Casey and I each ate like three servings because it was so good.  I hope you guys like it as much as we do!

Quinoa & Veggie Enchilada Bake

by Emily Malone

Prep Time: 30 minutes

Cook Time: 30 minutes

Ingredients (6-8 servings)

  • 2 cups dry quinoa, rinsed
  • 1 large onion, diced
  • 1 pint mushrooms, chopped
  • 1 can black beans, rinsed and drained
  • 2 tablespoons chili powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • salt to taste
  • 1 bunch kale, de-stemmed and chopped
  • 1 16oz jar enchilada sauce
  • 2 cups shredded cheese

Instructions

Preheat the oven to 350 degrees F. Using a mesh strainer, start by rinsing the quinoa to remove the outer coating. Cook quinoa until fluffy according to package directions. I cook mine in my rice cooker, which is literally as easy as pushing a button.

While the quinoa cooks, prep and cook the veggies. Start by sautéing the onion over medium-high heat until soft and browning.

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Add the mushrooms and black beans, and cook for 3-4 minutes.

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Add spices and stir to coat, making sure spices don’t burn.

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Wash and tear the leaves off your kale, and then add to the pot with the veggies and stir to combine. It will look like a TON of kale, but it will cook down. Note: I typically chop my kale a bit smaller than this, and next time I’ll do that again — these pieces were a little big for the kids!

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Once the quinoa is cooked, dump it straight on top of the kale — that heat should help wilt it pretty quickly.

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Now let’s talk about the sauce.  I got this enchilada sauce at our local Whole Foods, and it is the BOMB (are we still saying that?).  It has a tiny bit of spice but not so much that it bothers the kids, and it’s just so flavorful and tasty.  SO good.  I keep like three jars on hand on our pantry so I can make this whenever the mood strikes. 

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Add the whole jar of enchilada sauce, and stir to combine the whole mixture. Season with additional salt if needed.

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Pour the mixture into a 9×13 glass baking dish.

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Shred cheese directly on top — freshly grated cheese melts so much better than the pre-shredded stuff! Make sure it is spread evenly. Cover with foil and bake for 18-20 minutes.

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Remove foil and turn oven up to broil on high — cook for a few additional minutes until cheese is browning and bubbling.

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Remove from heat and let cool for a minute or two before serving. Top with fresh tomatoes, avocado, fresh salsa — or just eat it as is like we did!

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I wish I had the right words to tell you guys how tasty this is.  Even the kids (who typically give mixed casserole-type dishes the side eye) will both wolf this down.  And I love that they are eating things like kale and mushrooms that would normally be a battle!

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If you have anything leftover, this is just as good the next day. Sometimes I’ll grate a little more fresh cheese on top before reheating.  Can’t be beat. 

This is also my go-to freezer meal that I make for friends who are having babies, or I’ve even done it for myself one weekend when I was feeling extra ambitious.  You can make the entire recipe including the cheese, and then just cover and freeze until it’s ready to bake – so easy. 

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Promise me you will add this to your monthly menu, and then let me know what you think afterward! 

Another busy week here before we go out of town this weekend, and I’m off to pick up the kids now from school.  Making cauliflower pizza tonight for the family, and back with that recipe on Friday.  Happy Monday!

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