How was your weekend? Did you choose to do any holiday baking? I flew back into Chicago on Saturday night then liked a relaxing evening with Tony. We attempted to get something to view on Netflix since we recently finished Breaking Bad, but nothing appeared convincing plenty of. That and we can’t seem to make a decision ever. What exactly are some of your favorite TV series on Netflix? I thought The Fringe looked really good, mainly because Pacey is within it.
In other news, my birthday is next week (around the 22nd!) and I’ll be turning 26. I don’t know what I’d like for my birthday treat, generally it’s pumpkin pie but this season I’m kind of feeling a large fats doughnut or delicious chocolate mousse. Could it be unfortunate that dessert is the most important matter to me on my birthday?
Enough about birthday dessert. Let’s talk entertaining and the holidays! I know the majority of you do holiday celebrations this in a few days so I wished to make something savory which was just a little different. That’s right, it is possible to walk up and shock everyone together with your homemade dish. And reward! It’s healthy as well.
This sauce is easy and you can use a canned enchilada sauce or easily make your own (listed in the recipe!). I like making my very own enchilada sauce; there’s so much more flavor taking place and it’s easy to do. Plus, then you remove ingredients its not necessary such as for example corn starch and issues no one can pronounce. It’s all about how much time you might have though, I am aware that. If you opt to go the canned enchilada path, there are many great brands of enchilada sauce at Entire Foods.
Now check out what happens with this recipe. The base of the enchilada sauce is normally canned tomato sauce, garlic, spices and herbal remedies. You’ll simmer after that it add fire-roasted tomatoes (I used Muir Glen!). From then on you’ll mix black beans, corn, quinoa and your homemade sauce together and pour right into a casserole dish. Add plenty of cheese on top and bakeeeeee. Inform me it doesn’t sound easy.
I like this dish for entertaining or just for serving for dinner. If you’re providing it for interesting purposes, I recommend pairing it with some tortilla potato chips. Like the crunchy, salty ones. YUM. DIP IT.
Should you choose end up offering this as a primary dish, it’s great in warmed corn tortillas and topped with sour cream or greek yogurt. I also like adding extra cilantro at the top and guac.
I am hoping you guys enjoy this recipe. My mom is basically in love with it, therefore I understand it’s good. In the event that you make anything from AK, be sure to label #ambitiouskitchen on Instagram so I can easily see what you’re cooking food up!
To keep up up to now with posts and behind the scenes information on Ambitious Kitchen, follow me about BlogLovin’ , Feedly , Facebook , Twitter , Instagram and Pinterest xo!
If you have any issues with regards to wherever and how to use eggplant stuffed zucchini boats, you can make contact with us at our own web site. Black Bean, Corn and Quinoa Enchilada Bake
1/2 teaspoon dried oregano
3/4 cup water
1 (15 oz) can Muir Glen organic fire-roasted diced tomato vegetables, drained
1 (15 ounce) can black coffee beans, rinsed and drained
1 (15 ounce) may sweet corn, drained
1/4 cup finely chopped cilantro, plus extra for garnish
1 1/2 cups of shredded colby jack or mexican cheese
Place 1 glass of drinking water and 1/2 cup quinoa in a little saucepan and place over high heat. Bring to a boil, after that reduce heat to low, cover and simmer for quarter-hour. Remove from heat and fluff quinoa with fork.
Preheat oven to 350 degrees F.
To create homemade enchilada sauce:
In a medium saucepan or skillet, heat essential olive oil over moderate high heat. Add onions and make, stirring often until they become translucent, about 5 mins. Add garlic, chili powder, cumin, sodium and oregano and make for 30 more seconds. Add tomato sauce and water; stir well to combine. Reduce high temperature to medium-low and simmer sauce for 10 minutes.
While sauce is simmering, increase drained fire-roasted tomato vegetables, black coffee beans, corn, cooked quinoa and cilantro to a large bowl. Next, add your homemade enchilada sauce and 1/2 cup of shredded mozzarella cheese. Pour right into a 2-quart oven-safe casserole dish. Sprinkle remaining cheese outrageous. Bake for 15-20 minutes or until cheese on top is completely melted and the filling is normally bubbling.
Recipe makes 6 portions as a dish. If this is for interesting, the formula will serve 10-12.
The nutrition for this recipe is dependant on 6 servings for meals.
We wl definitely make this as a New Years Eve appetizer!