Ingredients:

  • 185g uncooked quinoa, rinsed
  • 1 can (425g) black beans, drained and rinsed
  • 1.5 cups vegetable broth
  • 2 cups red enchilada sauce
  • 1 cup frozen sweet corn
  • 1 large bell pepper, diced
  • 1 small white onion, finely minced
  • 2 cloves garlic, pressed
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1.5 cups shredded Monterey Jack cheese
  • 15ml olive oil
  • 1 large avocado, sliced
  • 1 fresh lime, juiced
  • 0.25 cup fresh cilantro, chopped

Instructions:

  1. Heat 15ml olive oil in a large skillet over medium heat. Sauté the minced white onion and diced bell pepper until softened, about 5 minutes.
  2. Add the rinsed quinoa to the pan. Toast the grains for 2 minutes, stirring constantly, until fragrant and slightly golden.
  3. Stir in the pressed garlic cloves, 1 tbsp chili powder, and 1 tsp cumin. Cook for 60 seconds to bloom the spices.
  4. Pour in the 1.5 cups vegetable broth, 2 cups enchilada sauce, and the rinsed quinoa. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes until the liquid is absorbed and quinoa is tender.
  5. Preheat oven to 180°C. Pour the mixture into a 23x33cm baking dish and spread it out evenly. Sprinkle the 1.5 cups of Monterey Jack cheese over the top in an even layer.
  6. Bake for 15 to 20 minutes until the cheese is bubbly and starting to brown at the edges. Garnish with avocado slices, lime juice, and fresh cilantro before serving.
  7. Remove from the oven and let it sit for 5 minutes.