I enjoy cooking, most of the time. I usually don’t follow recipes-or improvise when I do to adjust for what I have on hand or personal preferences. My family likes food with flavor-Mexican, Italian, Greek, etc. Sometimes I made 2 versions of a dish-one with meat and 1 without. If I make just 1 vegetarian dish for everyone, it usually has lots of cheese on it. Feel free to use less or omit all together!
Tonight’s dish is vegetarian, but if you feel like you NEED meat, cooked chicken or ground beef would work in this dish. This dish is very forgiving-leave out what you don’t like, make it spicier with jalapenos or spicier enchilada sauce (you could even use red sauce if that’s what you like). Enjoy!
Mexican Green Chili Bake
4 cups cooked quinoa
1 medium onion, chopped
1 T olive oil
Salt & pepper (to taste)
1 T cumin
1 T dried oregano
1 T garlic, chopped
1 cup corn (frozen or canned)
1 7oz can diced green chilies
1 can black beans, rinsed and drained
1 28oz can mild green chilies enchilada sauce
3 cups shredded Mexican cheese, divided
1 2.26oz sliced green olives
Top with chopped tomatoes, cilantro, avocado, sour cream (optional)
- Preheat oven to 350˚f, spray a rectangle casserole dish with cooking spray.
- Sauté̍ onion and seasoning in 1 T olive oil on medium heat until soften (about 1 minute).
3. Add garlic, corn, green chilies, black beans and continue to cook for about 3 more minutes.
4. Mix quinoa, enchilada sauce and vegetables in casserole dish. Mix in 2 cups of shredded cheese. Top with 1 cup cheese and sliced olives.
5. Bake uncovered for about 30 minutes.
6. Top with chopped tomatoes, cilantro, avocado and sour cream, if desired.