January is here already and we are getting back into the swing of things again after a lovely reprieve. The kids are back at school again, I’m taking down the rest of the Christmas decorations – hoping to declutter, attempting more healthy meals and getting more exercise in the agenda. What are your hopes for this year?
As I was looking into menu planning for the week, I was craving Mexican food- cilantro, spicy salsa, and avocado are essentials I must have with it! I found a healthy black bean and beef enchilada bake mixed with quinoa, corn, and peppers – yum! My mouth was watering. It’s packed with protein, and not very many carbs, so this is a great keto alternative. One could also use as enchilada filling or serve on top of chips (which is what I did).
This is a great meal, and makes a large 9×13 portion. It serves about 10 portions, and could also be a great freezer meal. I thought it was delicious. I especially loved the peppers and quinoa. I hope you enjoy it! Wishing you a Happy New Year!
- 1 cup uncooked quinoa, rinsed
- 2 c. water
- ½ small onion; diced
- 2 garlic cloves; minced
- 1 red bell pepper; seeds removed, diced
- 1 yellow bell pepper; seeds removed, diced
- 1 c. corn kernels
- juice of 1 lime
- 1 t. ground cumin
- 1 t. chili powder
- ⅓ c. chopped cilantro
- salt and pepper to taste
- 1 (10 oz) can of black beans, rinsed and drained
- 1 lb. ground beef
- 1½ c. red enchilada sauce (I use mild)
- 2 c. shredded cheddar cheese
- toppings: sliced green onion, avocado slices, sour cream, salsa
- Preheat oven to 350 degrees F. Grease a 9x13 baking dish with cooking spray and set aside.
- Add quinoa and water to 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 for about a minute. Then add 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 bow, add the cooked quinoa, and black beans. Add the sauteed vegetable mixture and stir to combine. Add in the enchilada sauce. Add ½ cup of the shredded cheese. Using the large vegetable skillet, simply wipe out with a paper towel and use this for the ground beef. Cook at a medium temperature for 10-15 minutes (until no longer pink). Rinse and drain meat. Then add to the bowl with the black bean and quinoa mixture. Mix together.
- Then pour mixture into the prepared baking dish. Top with remaining cheese. Cover the pan with foil and bake for 20 minutes. Remove foil, and bake an additional 10 minutes. Remove from oven. Let cool, then garnish with toppings.
