Tuesday, July 29, 2014

Mexican Style Quinoa Bake

When life gives you leftovers, make Mexican food.  It's no joke.  I can hide a multitude of leftovers in a Mexican casserole.  Flavor it up with all those delicious Mexican flavors, throw in some chips, salsa and cheese and none of the people in my family even notice.  (Well, my one daughter did pick the peppers out of it- and that wasn't even the leftover part).  I did see this amazing recipe on Pinterest and said- dang, I pretty much have all of that in my fridge at this very moment.  You can find the inspiration recipe here at Half Baked Harvest and believe me, it is totally drool worthy. The only thing I was missing was some cheddar.  I decided just to use some feta because I had a lot of it.  Its not nearly as pretty as molten cheddar cheese.  But equally delicious.

Dip a chip into that top it with some pico de gallo and we were good to go.

Mexican Style Quinoa Bake

1 can of black beans
2 cups cooked quinoa
1 tablespoon oil
2 onions, chopped
1 pepper, chopped
2 cloves garlic, minced
1 tablespoon taco seasonings
2 teaspoons cumin
2 tablespoons of tomato paste
1 cup of cheese- cheddar is best but feta is nice too

Sauté onions, peppers and garlic in oil in a large skillet that you can throw in the oven (if you like).  Once translucent add in the remainder of ingredients except cheese. Cook until all ingredients are heated through.  Once combined sprinkle cheese over top.  Either place under a broiler or you can cover and the pan and it will melt nicely.

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