This tasted a lot better than it looks, trust me. Will most certainly make again.
Ingredients:
For Casserole:
- 1 Head Garlic, Diced
- 5 Jalapenos, Diced
- 1 Bag Pre-Chopped Vegetables from Sams Club - includes cauliflower, broccoli, and carrots (chop some more).
- Can use 1 head broccoli + 1 head cauliflower + 2 cups baby carrots (chopped)
- 6 Peppers (Sliced, I Used 2 Red, 2 Orange, 2 Yellow)
- 1 Bag Frozen Corn
- 2 Cans Black Beans
- 1 Cup Uncooked Quinoa
- 2 Tbsp Cumin
- 1 Tbsp Cayenne Powder
- 1/2 Jar Salsa (optional)
- 2 Cups Shredded Cheddar
For Enchilada Sauce:
- 1 Can Diced Tomatoes
- 1 Can Hot Jalapenos
- 1 Can Chipotles in Adobo Sauce (Chopped)
- 1 Can Tomato Sauce
- 2 Cloves Garlic, Chopped
- 1/2 Tbsp Cumin
- 1/2 Tbsp Cayenne Powder
- 1/2 Cup Broth
Directions:
1 - Combine Broccoli, Cauliflower, Baby Carrots, Peppers, Corn, Jalapenos, 3 Tbsp Olive Oil, Cumin, and Cayanne Powder in a Roasting Pan. Mix. Top Mixutre with Garlic - Roast for about 30 Minutes @ 400.
2 - Prepare Quinoa According to Packages Directions.
3- For Enchilada Sauce - Saute Garlic, add remaining ingredients. Simmer for 10 minutes and Remove from heat.
4 - Once Vegetables are Roasted - Combine Vegetables + Quinoa + Enchilada Sauce + Salsa if using in a Casserole Dish. Top With Cheese.
5 - Place Dish in Oven @ 350 for 15-20 minutes covered with tin foil. Remove Tin Foil and Cook for another 5-10 Minutes. Enjoy with
"No Fried Refried"!
