Hi All! I hope you are all doing well and finding comfort with family during this time.

I am trying to be creative in the kitchen with cooking from my pantry and this meatless enchilada bake from SkinnyTaste fits the ticket.

I love veggies! I honestly can’t think of a veggie I don’t like or wouldn’t try.  I also love a good piece of meat or a nice juicy burger which is why when I try a meatless meal that packs tons of flavor and doesn’t make me miss the meat, I know it’s a keeper.

I am trying to incorporate more meatless meals that aren’t pasta in my daily dinner routine and using quinoa is always a good place to start.

…and incase quinoa isn’t your thing…I was scrolling back through the archives and noticed I have another meatless meal that you could give a try, that actually is another take on meatless enchiladas! It’s black bean, Swiss chard and butternut squash enchilada bake ! so yummy!

My meat loving husband loved this as well, but did say how good it would be if I put some chicken or shrimp with it haha …so however you choose to make it, I know you’re going to love it!

Below is the original recipe from the Skinny Taste web site. I didn’t have everything, so I just used what I had in my pantry — My version is in bold =)

Quinoa Enchilada Bake

• 1/2 tsp. olive oil
• 1 clove crushed garlic
• cooking spray
• 1 1/4 cups quinoa (rinsed and drained)
• 1 8 oz can tomato sauce
• 2 cups reduced-sodium chicken or vegetable broth
• 1 1/2 teaspoons cumin
• 1 tbsp chipotle en adobo sauce (or more) – I used a can of diced tomatoes instead
• kosher salt and freshly ground black pepper (to taste)
• 1 4 oz can diced green chiles – Didn’t have these, so I just omit it
• 3/4 cup canned black beans (drained and rinsed)
• 3/4 cup fresh or frozen thawed corn – Didn’t have corn
• 1/4 cup chopped fresh cilantro (plus 2 tbsp for garnish)
• 1 1/2 cups part-skim shredded Mexican cheese blend (divided*)
• 1 medium (4 oz haas avocado, diced)
• 2 tbsp chopped scallions
  ** Since I took out some of the spicy components, like the chipotle and green chilies, I added about 2 tbsp of chili powder which I always have ** 

Instructions

1. Preheat the oven to 400°F. Lightly spray a 9 x 12 baking dish with oil.
2. In a medium saucepan cook the quinoa with 1 3/4 cups broth according to package instructions; when cooked, fluff with a fork and set aside.
3. Meanwhile in a small saucepan heat the oil over medium low heat. Add the garlic and saute until golden, about 1 – 2 minutes. Add the tomato sauce, 1/4 tsp kosher salt, cumin, 1/4 cup broth and chipotle en adobo. If it’s too thick, add 2 tbsp water to thin out. Bring to a boil and simmer 3 to 4 minutes. (This is to make the enchilada sauce, which I didn’t do — I just mixed everything and then baked )
4. In a large bowl combine the cooked quinoa, green chiles, corn, black beans and 1/4 cup cilantro. Stir in 1/2 cup of the cheese and mix will. Place into the baking dish and spread out. Top with the enchilada sauce and remaining cheese.
5. Cover with foil and bake until hot the cheese is melted, about 20 to 25 minutes.
6. To serve, top with avocado, scallions and remaining fresh cilantro. Cut into 6 pieces and serve right away.

With love and sugar,

Kristen Xo.