The snow is apparently on it's way here to New Jersey and I'm not upset about having a cozy, warm day at home. Like many, I'm already planning some cozy, warming recipes...all clean, natch! You can certainly make chili...and that's often a snow day option for me, but tomorrow I"m going to making another favorite - Vegetarian Enchilada Quinoa Bake. I love casseroles in the winter, and combine that with a bit of a southwestern kick and I'm in snow day heaven!
I will make this first thing, so that it's ready to go. Later on in the day, the boys and I will make my favorite chocolate chip cookies, likely sampling as we go. We will round out our day with a family meal and of course some red wine, because red wine and snow days go perfectly together in my opinion!
Cheers to happy snow day clean eating!
- coconut oil cooking spray
- 2 tsp olive oil
- 1 clove chopped garlic
- 1 1/4 cups quinoa, rinsed and drained
- 1 (8 oz) can tomato sauce
- 2 cups reduced-sodium vegetable broth
- 1 1/2 teaspoons cumin
- 1 tbsp chipotle en adobo sauce
- 1 (4 oz) can diced green chiles
- 1 cup canned black beans, drained and rinsed
- 3/4 cup frozen thawed corn
- 1/4 cup chopped fresh cilantro, plus 2 tbsp for garnish
- 1 1/2 cups part-skim shredded Mexican cheese blend
- 1 medium (4 oz) avocado, diced
- 2 tbsp chopped scallions
- kosher salt and freshly ground black pepper, to taste
- Preheat the oven to 400°F. Lightly spray a 9 x 12 baking dish with oil.
- In a medium saucepan cook the quinoa with 1 3/4 cups broth according to package instructions; set aside in a large bowl when cooked.
- In the same saucepan that you used for the quinoa, heat the oil over medium low heat.
- Add the garlic and saute until golden, about 1 - 2 minutes.
- Add the tomato sauce, 1/4 tsp kosher salt, cumin, 1/4 cup broth and chipotle en adobo. If it's too thick, add 2 tbsp water to thin out.
- Bring to a boil and simmer 3 to 4 minutes. Turn off heat.
- In a large bowl combine the cooked quinoa, green chiles, corn, black beans and 1/4 cup cilantro.
- Stir in 1/2 cup of the cheese and mix will.
- Place into the baking dish and spread out.
- Top with the enchilada sauce and remaining cheese.
- Cover with foil and bake until hot the cheese is melted, about 20 to 25 minutes.
As toppings, you can use the avocado, scallions and remaining fresh cilantro.
Cut into 6 pieces and serve right away.