Quinoa Enchilada Casserole
A healthy Mexican baked dish with quinoa and lots of vegetables.
Total time: 40 minutes
- 2 cups uncooked quinoa
- 2 415ml bottles of Old El Paso mild taco sauce* (see notes below)
- 1 cup canned corn kernels, drained
- 1 cup canned kidney beans, drained
- 1/2 cup chopped fresh cilantro
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 1/2 cups shredded cheddar cheese
- 1 1/2 cups shredded mozzarella cheese
- 2 avocados, halved, seeded, peeled, diced
- 3 medium tomatoes, diced
- small tortillas and lettuce to serve* (see notes below)
- In a large saucepan, cook quinoa according to package instructions. Set aside.
- Preheat oven to 375F.
- In a large bowl, combine quinoa, taco sauce, corn, kidney beans, cilantro, cumin, chili powder, 1 cup shredded cheddar, and 1 cup shredded mozza. Stir until thoroughly mixed.
- Spread quinoa mixture into a large baking dish. Top with remaining cheese.
- Bake in oven until the casserole is bubbly and the cheese has melted (10-15 minutes). Serve immediately.
- The original recipe specified Old El Paso mild enchilada sauce, however this product was not available in our local grocery store. We substituted with Old El Paso mild taco sauce. Mild sauce (half the amount) or tomato sauce (increase cumin and chili powder) could also be substituted if taco sauce is not available.
- Our kids enjoyed eating the casserole wrapped up burrito-style in small tortillas with lettuce and additional tomatoes.
- Papa: 4/5, this recipe would be even better with more spice (medium or spicy taco sauce) and substituting half of the quinoa for ground beef.
- Girlie: 4/5, this is great burrito-style!
- TW: 4/5,
- McM: 4.5/5, very light and healthy recipe, I love the quinoa!
Original recipe: http://damndelicious.net/2014/07/07/quinoa-enchilada-casserole/
Traditional Costa Rican style rice dish with pineapple, black beans, and salsa.
Total time: 90 minutes
- 2 cups white rice
- 4 cups chicken broth
- 1/2 cup orange juice
- 2 limes, juiced
- 4 tablespoons olive oil
- 4 garlic cloves, minced
- 2 teaspoon sugar
- 1/2 cup finely chopped fresh cilantro (plus more for garnish)
- 1kg tilapia fillets
- 4 cups jarred tomato salsa
- 2 440ml cans black beans, drained and rinsed
- 4 cups fresh pineapple, diced
- 4 limes, thinly sliced
- salt and ground black pepper to taste
- Preheat the oven to 400 degrees F.
- Combine the rice and chicken broth in a pot over medium heat and bring to a boil. Reduce the heat to low, cover, and cook until the rice is tender and has absorbed all of the liquid (about 20 minutes). A rice cooker could also be used to prepare the rice.
- While the rice is cooking, prepare the marinade. In a large bowl, whisk together the orange juice, lime juice, olive oil, garlic, sugar, and 4 tablespoons of cilantro. Season with salt and pepper to taste.
- Place the tilapia fillets in a large flat pan and coat with marinade. Marinate in the refrigerator, turning fillets occasionally (about 20 minutes).
- In a large baking dish, mix together the cooked rice, salsa, beans, pineapple, and remaining 4 tablespoons of cilantro.
- Remove the tilapia from the marinade (reserve leftover marinade) and lay the fillets over the rice mixture.
- Pour the reserved marinade over the fish. Shingle lime slices over the fish.
- Bake in the oven until the fish flakes easily and is opaque (about 25-30 minutes).
- Garnish with chopped cilantro before serving.
- McM: 2/5, the tilipia was excellent but I found the salsa flavor overpowering in the rice and would recommended using half the salsa next time.
Original recipe: http://www.foodnetwork.com/recipes/ingrid-hoffmann/baked-costa-rican-style-tilapia-with-pineapples-black-beans-and-rice-recipe.html