It’s one of our first crisp, autumn days here in Alabama, and I am so in the mood for this savory favorite of mine… but I have too much on my plate today to fool with shopping for the ingredients and putting it together, so I will have to settle for living vicariously through my blog, and posting about it instead!
The recipe comes from a great blog called Two Peas and Their Pod.
I have revised it so as to be Lectin Free!
INGREDIENTS:
- 1 cup uncooked quinoa, rinsed (or millet!)
- 2 cups water (or stock of choice)
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, skin, seeds and ribs removed, diced
- 1 red bell pepper, skin and seeds removed, diced
- 1 orange or yellow bell pepper, skins and seeds removed, diced
- 1 cup corn frozen kernels (eliminate for Lectin-Free recipe)
- Juice of 1 small lime
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/3 cup chopped cilantro
- Salt and pepper, to taste
- 2 (15 oz) cans Eden brand (already pressure cooked!) black beans, drained and rinsed (or pressure cook your own black beans)
- 2 cups red enchilada sauce (for Lectin-Free sauce, make a homemade version. Begin with this recipe from Cookie+Kate and substitute sweet potato puree for the tomato paste… see mine here!)
- 2 cups shredded goat or sheep cheese (or any cheese derived from A2 cow milk)
- Toppings: Sliced green onions, avocado slices, sour cream, goat yogurt
DIRECTIONS:
- Preheat the oven to 350 degrees F. Grease a 9×13 baking dish with cooking spray and set aside.
- Rinse quinoa for 2 minutes. Add quinoa and water to instant pot and set on “pressure cook – high – 1 minute.” After pressure cooking is complete, allow pressure to release naturally for 15 minutes. (if not following Lectin -Free version, follow package directions for preparation of quinoa). Remove from heat and fluff with a fork. Cover quinoa and set aside. (if using millet, prepare per package directions)
- For Lectin-Free version, the skin on all peppers may be removed by peeling, cutting away, or broiling in oven or over open flame on gas stove (I prefer to just remove skin with a potato peeler).
- In a large skillet, heat the tablespoon of olive oil over low-medium 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 (or millet) 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.
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