It is almost 10:30pm and we just got home from driving the kids to Philly to buy a minivan and I’m tired AF. I’m jazzed as hell to be the owner of a minivan because driving a Corolla with two rear-facing car seats in the back has pushed my knees up to the dashboard.
Gonna fill all that glorious trunk space with so much shit from IKEA.
Speaking of IKEA, here’s a recipe for quinoa and black bean enchiladas that will rock your face off your face.
This recipe is a mainstay at our house. It’s a little labor-intensive because there’s a lot of parts, but you can take shortcuts or use some store bought ish to cut down on the prep time. I make the enchilada sauce from scratch. It’s not hard, and it tastes really good, but you can buy sauce from the store. I also put the filling in the crockpot the night before so it’s ready to go when I am, but you can actually just toss it all in a pan and cook it up fairly quickly if you forget the night before (as I have many times.)
It’s filling, pretty healthy, and tastes like what your intestines wish you had eaten instead of that second gordita at Taco Bell.
Quinoa and Black Bean Enchiladas
1 lb dried black beans (2 cups), sorted, rinsed
1 large onion, chopped (1 cup)
5 cloves garlic, finely chopped
1 can or frozen bag of corn
2 dried bay leaves
1 can (14.5 oz) organic diced tomatoes, undrained
5 cups water
2 tablespoons olive or vegetable oil
4 teaspoons ground cumin
2 teaspoons finely chopped jalapeño chilies
1 teaspoon salt
1 cup quinoa
2 cups vegetable broth
1/4 cup vegetable oil
2 tablespoons flour
1 tablespoon chili powder
1 (8 ounce) can tomato sauce
1 1/2 cups water
1/4 teaspoon ground cumin
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
salt to taste
small flour tortillas
1 block Monterey jack cheese, shredded
In 3 1/2- to 6-quart slow cooker, mix all ingredients.
Cover; cook on High heat setting 6 to 8 hours.
Remove bay leaves.
Soak quinoa in cold water for a few minutes, then strain and pour into a rice cooker.
Add vegetable broth and cook.
Stir into prepared bean mixture.
Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
Gradually stir tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.
Heat oven to 375 degrees.
Spray baking dish with nonstick spray.
Scoop bean and quinoa mixture into tortillas and assemble enchiladas.
Pour sauce over enchiladas, then coat with shredded Monterey jack.
Bake for 20 minutes until cheese is melted and starting to brown.
This post was brought to you by #NaBloPoMo or National Blog Post Month. I will be writing a blog post every day for the month of November. Sometimes I will be really tired and give you a present instead. That recipe was a present. You’re welcome.