another snowy day! Boy has this been quite a winter we have had so far. Riley is itching to go outside and play some more! When I took her outside earlier the snow was so deep and fluffy…was was afraid to jump in at first but once I walked through it she dove right in and started hopping right along beside me. such a cutie.
I live by myself and so I really got out of the habit of making dinner for myself. Im not quite sure why. Because I love cooking/baking. So I recently started cooking a lot again. Recently I have made Slow Cooker Apple Cinnamon Oatmeal, Grilled Chicken with Lemon Basil Pasta, Chocolate Chip Cookie Bars, Butternut Squash, Black bean, and Kale Quesadillas (so good!), and Tomato Soup and Grilled Cheese.
and I also made Maria’s (Two Peas and Their Pod) Black Bean and Quinoa Enchilada Bake.
I thought this recipe looked so fun, healthy and different. I also like recipes that are easy/fast to make and can easily freeze for leftovers…this is especially important to me because I live alone. Anything that is easy for me to do AND I can freeze..I’m in. Maria raved about this recipe and now I know why. It really is so so good and you kinda feel good about yourself too…quinoa, black beans, tons of veggies…yes please!
- 1 cup uncooked quinoa, rinsed
- 2 cups water
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeds and ribs removed,diced
- 1 red pepper, seeds removed, diced
- 1 orange pepper, seeds removed, diced
- 1 cup corn frozen kernels
- Juice of 1 small lime
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- 1/3 cup chopped cilantro
- Salt and pepper, to taste
- 2 (15 oz) cans black beans, drained and rinsed
- 2 cups red enchilada sauce
- 2 cups shredded Mexican cheese
- Toppings: Sliced green onions, avocado slices, sour cream/greek yogurt, salsa…whatever you want! I used avocado slices, salsa and greek yogurt (plain, of course)
- Preheat the oven to 350 degrees F. Grease a 9×13 baking dish with cooking spray and set aside.
- Add quinoa and water to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, 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 jalapeño. Sauté until softened, about 5 minutes. Add in the peppers and corn. Cook for about 3-4 minutes. Add the lime juice, cumin, chili powder, and cilantro. Stir to combine. Season with salt and pepper, to taste.
- In a large bowl, add the cooked quinoa and black beans. Add the sautéed vegetable mixture and stir to combine. Pour in the enchilada sauce and stir. Add 1/2 cup shredded cheese.
- Pour the black bean and quinoa mixture into the prepared baking dish. Top with remaining shredded cheese. Bake for 20 minutes, then remove foil. Bake an additional 10 minutes, or until the cheese is melted and edges are bubbling. Remove from the oven, and let cool for 10 minutes. Garnish with toppings, if desired. Serve warm.
This weekend we had a little work get-together…it was fun!
more photos of my baby girl…
I am proud of myself for jumping back on the running band wagon. I kind of stopped running after the Baltimore Marathon- I needed a BREAK. I feel fresh now and am training for the NYC half in March. I am so excited!
Bought my first Thirty-One bags….lunch bag and Utility Tote.
A beautiful flower in bloom that my friend Allie bought for me
Riley is afraid of Vacuums. I get it.
Hope you had a nice weekend! Stay warm!
Question 1: what did you do fun this weekend:
Question 2: What is one of your favorite quotes?
Question 3: Have you cooked anything fun lately?
Question 4: have you ever bought anything from Thirty-One before?