Preheat the oven to 350 degrees F. Grease a 9×13 backing dish and set aside.
Add quinoa and water to a med saucepan and bring to a boil over medium heat. Boil for 5 min. Turn the heat to low and simmer for about 15 min, or until water is absorbed. Remove from heat and fluff with a fork. Cover quinoa and set aside.
In a large skillet, heat the tablespoon of olive oil over medium-high heat. Add the onion, garlic and saute until softened, about 5 min. Add in corn. Cook for about 3-4 min. Add the lime juice, cumin, chili powder, and cilantro. Stir to combine. Season with salt and pepper to taste.
Mix quinoa with veggies. Use as much of the quinoa as you like. Save the rest for another time.
In 9 x 12 inch pan, layer: tortillas; enchilada sauce, veggies & beans, cheese.
Bake 20 minutes covered and 10 minutes without the cover.
Ingredients
Directions
Preheat the oven to 350 degrees F. Grease a 9×13 backing dish and set aside.
Add quinoa and water to a med saucepan and bring to a boil over medium heat. Boil for 5 min. Turn the heat to low and simmer for about 15 min, or until water is absorbed. Remove from heat and fluff with a fork. Cover quinoa and set aside.
In a large skillet, heat the tablespoon of olive oil over medium-high heat. Add the onion, garlic and saute until softened, about 5 min. Add in corn. Cook for about 3-4 min. Add the lime juice, cumin, chili powder, and cilantro. Stir to combine. Season with salt and pepper to taste.
Mix quinoa with veggies. Use as much of the quinoa as you like. Save the rest for another time.
In 9 x 12 inch pan, layer: tortillas; enchilada sauce, veggies & beans, cheese.
Bake 20 minutes covered and 10 minutes without the cover.
Recent Comments