Cinco de Mayo festivities in college: overindulging on guac and margs til 2am.
Cinco de Mayo festivities in the real world: battling the crowd at the Clarendon Trader Joe’s to prepare a Mexican fiesta (for one). Sans margaritas to avoid undoing the past hour’s spin class calorie burn.
While “Cinco de Drinko” might have been a fun excuse for us to go out in our early twenties, the holiday really doesn’t do much for me now. After getting out of spin class on Monday, I had my heart set on hitting Sweetgreen and calling it a night early. However, after seeing all of my twenty-something counterparts posting about their Mexican escapades, I realized I needed to stop being a scrooge and have a little celebration of my own. I had been eyeing a recipe for a black bean and quinoa enchilada bake for some time now, and decided to give it a go.
Normally all of the required veggie chopping would have been too great of an endeavor for a weeknight, but I actually found it rather therapeutic. Once the prep was complete, the recipe didn’t require much additional work. The only change I made was most likely doubling the amount of cheese, per usual.
The bake turned out delish and was full of bold Mexican flavors. It also made a huge quantity, providing a week’s worth of lunches! Ole!
- 1 cup uncooked quinoa, rinsed
- 2 cups water
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeds and ribs removed,diced
- 1 red pepper, seeds removed, diced
- 1 orange pepper, seeds removed, diced
- 1 cup corn frozen kernels
- Juice of 1 small lime
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- 1/3 cup chopped cilantro
- Salt and pepper, to taste
- 2 (15 oz) cans black beans, drained and rinsed
- 2 cups red enchilada sauce
- 2 cups shredded Mexican cheese
- Toppings: Sliced green onions, avocado slices, sour cream, optional
- Preheat the oven to 350 degrees F. Grease a 9×13 baking dish with cooking spray and set aside.
- Add quinoa and water to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Cover quinoa and set aside.
- In a large skillet, heat the tablespoon of olive oil over medium-high heat. Add the onion, garlic, and jalapeño. Sauté until softened, about 5 minutes. Add in the peppers and corn. Cook for about 3-4 minutes. Add the lime juice, cumin, chili powder, and cilantro. Stir to combine. Season with salt and pepper, to taste.
- In a large bowl, add the cooked quinoa and black beans. Add the sautéed vegetable mixture and stir to combine. Pour in the enchilada sauce and stir. Add 1/2 cup shredded cheese.
- Pour the black bean and quinoa mixture into the prepared baking dish. Top with remaining shredded cheese. Cover the pan with foil. Bake for 20 minutes, then remove foil. Bake an additional 10 minutes, or until the cheese is melted and edges are bubbling. Remove from the oven, and let cool for 10 minutes. Garnish with toppings, if desired. Serve warm.
Source: Two Peas & Their Pod