IMG_6341I finally decided to get back in the kitchen and make some food this week after many weeks off. It’s been a crazy and draining past couple of weeks at the Bohlson household. I decided that cooking again would take my mind off of everything.  This week I decided to share with you a recipe we have made now 4 or 5 times. It’s really quite a tasty dish that doubles for lunches. I doubled the orginal recipe and turned these “enchilada’s” into 8 servings. After the initial dinner I divide the rest of the casserole dish into 6 equal parts and divide into tupperware for lunches. This makes mornings so much easier! I credit damn delicious for this tasty recipe. All I did was add 2 sweet potatoes, double the recipe and spice it up a notch. Enjoy!

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(Not pictured above, cilantro and toppings)

Ingredients: preheat oven to 375 degrees

  • 2 sweet potatoes, cooked till tender, then chopped into small cubes
  • 1 1/2 cup of mozzerella  cheese
  • 1 1/2 cup of cheddar cheese
  • 2 cups quinoa, rinsed and cooked according to package instructions
  • 1 can corn, drained
  • 1 can black beans, drained and rinsed
  • 2 cans green chilis, drained
  • 2 (10oz) cans of mild or hot enchilada sauce ( we used hot)
  • 1 tsp cumin
  • 1tsp chili powder
  • salt and pepper to tast
  • 2 tbsp of cilantro, chopped + extra for toppings
  • A few roma tomatoes, diced for topping
  • 1-2 avocados, cut into small cubes for topping

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IMG_63401) Cook 2 cups of quinoa according to instructions on back of package.  Boil or bake sweet potatoes till tender. I brought a large pot of salted water to a boil  and cooked potatoes for approx 40ish minutes. My potatoes were pretty large.  Let potatoes cool. Peal an chop into bite sized pieces. IMG_63212) Combine cooked quinoa, beans, corn, green chilies, enchilada sauce, cilantro, cumin, chili powder and salt and pepper to taste.IMG_63223) Add 1/2 of each kind of cheese ( 3/4 c. mozzerella and 3/4 c. cheddar) to bowl. Stir to combine.IMG_63234) Add cubed cooked sweet potatoes to bowl. Stir to comine. Lightly grease a 9×13 in. pan. Pour quinoa mixture into baking dish and spread evenly.IMG_63396) Top quinoa with remaining cheese blend. Bake uncovered in 375 degree oven for 20 minutes or until cheese is bubbly.IMG_63287) Divide into 8 equal portions. IMG_6329Top with chopped avocado, tomatoes and cilantro.IMG_6334-0Divide into 8 equal portions and seperate into tupperware for easy to go lunches. IMG_6335

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Recipe adapted from:

Quinoa Enchilada Casserole