One of the things I know for sure. Some people love burgers. Some people love pizza. One of my favorite “guilty” pleasures is Mexican food. I love chips and guacamole and could eat them all day. One of the things I don’t like about Mexican food, however, is how GREASY and FULL of CHEESE it can be. Don’t get me wrong, I don’t mind a little cheese here and there, but I don’t like my food covered in it. It’s way too congestive for my system to handle in massive quantities.
That being said, I am often looking for ways to make food dishes that are “Mexican-inspired” without all the cheese and grease. There are quite a few quinoa bakes on the Internet with turkey and black beans, but mine I did with NO cheese and used bell peppers and tomatoes instead of corn, which I find a totally useless vegetable to eat, unless its grilled on a cob from time to time.
This dish can also be made meatless. If you chose to go meatless, I would use a full cup of black bans in the dish instead of 1/2 cup so you get a little more protein in there. I was really impressed with the flavor in this dish and I really don’t even miss the cheese at all!!
Quinoa Enchilada Casserole
1 cup of organic quinoa
1 cup of organic ground turkey meat ( I used kosher)
1/2 cup black beans
1 large organic red bell pepper, diced
2 roma tomatoes, diced
1 large avocado, diced
1/4 cup of fresh cilantro, chopped
1/2 cup of Frontera Red Enchilada Sauce (feel free to use whatever brand you chose, I liked this brand because it was lower in sodium than others)
Preheat the oven to 375F
Cook the quinoa (boil in 2 cups of water for 12-15 minutes)
Cook the turkey meat (sauté for 5-7 minutes until cooked through)
Once cooked, combine all the ingredients into a large mixing bowl
Pour into a greased or sprayed square baking pan
Bake approximately 15-20 minutes
Top with more avocado and tomato, or add a favorite salsa if you chose.