WSVN — It’s a Mexican treat that’s full of great flavor — and easy to make! That’s what’s on the menu as we grab a Bite with Belkys.
The Chef: Belkys Nerey
The Dish: Mexican Enchilada Bake
Ingredients:
1 cup cooked quinoa
2 Tbs. olive oil
1 small onion, diced
3 cloves garlic, minced
1 red pepper, diced
1 orange pepper, diced
1 cup frozen corn kernels
1 small lime, juice
1 Tsp. cumin
1 Tbs. chili powder
1/3 cup chopped cilantro
salt and pepper to taste
2 cans black beans, drained and rinsed
2 cups red enchilada sauce
2 cups shredded Mexican cheese
Method of Preparation:
– Preheat the oven to 350 degrees. Grease a 9 X 13 baking dish and set aside.
– Heat olive oil in a skillet on medium heat. Add the onion, garlic and jalapeño. Sauté until translucent. Add the peppers and corn, and cook another 4-5 minutes. Add the lime juice, cumin, chili powder and cilantro. Mix well and season with salt and pepper to taste.
– In a large bowl add the cooked quinoa and beans. Add the sautéed vegetables and stir it all up. Add the enchilada sauce and 1/2 cup of shredded cheese. Mix again.
– Pour the mixture into a baking dish and top with the remaining cheese. Cover the pan with foil and bake for for 20 minutes. Remove the foil and bake an additional 10 minutes. When the cheese melts, remove from the oven and let it cool for 10 minutes.
To Plate:
Garnish with your favorite toppings and serve warm.
Serves: 8