Black Bean Chicken and Quinoa Enchilada Bake
- 1 cup uncooked quinoa, rinsed
- 3-4 Chicken Breast (Cubed)
- 2 cups of water
- 1 tbsp of olive oil
- 1 small onion diced
- 3 garlic cloves minced
- 1 Jalapeño seeded and minced
- 1 red pepper seeded and diced
- 1 cup frozen corn
- Juice of 1 small lime
- 1 tsp of ground cumin
- 1 tsp of chili powder
- 1/3 cup chopped cilantro
- Salt and pepper to taste
- 2 15 oz cans of black beans drained and rinsed
- 2 cups of red enchilada sauce
- 2 cups of shredded mexican cheese
Toppings (optional): Greek Yogurt, Avocado, Olives, Green onions
Preheat the oven to 350 degrees and spray a 9x13 in pan with cooking spray.
In a medium skillet cook the cubed chicken.
Add lime juice, cumin, chili powder and cilantro. Stir and combine and season with salt and pepper.
Pour the mixture into the 9x13 pan, sprinkle remaining cheese on top. Then cover with foil and bake for 20 minutes, remove foil and bake for 10 minutes longer until cheese is melted and bubbly. Remove and cool!
I served with a side salad which is a green.
Source: Melanie Mitro
No comments:
Post a Comment