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  • Writer's pictureAl Friedman

Recipe of the week!


Cooking spray

1 cup cooked quinoa

1 tbsp olive oil

1 small onion, diced

3 cloves garlic, minced

1 jalapeno, seeds and ribs removed, diced

1 red bell pepper, seeds and ribs removed, diced

1 orange or yellow bell pepper, seeds and ribs removed, diced

1 cup frozen corn kernels

Juice from 1 small lime

1 tsp ground cumin

1 tbsp chili powder⅓ cup chopped cilantro

Salt and pepper

2 15-oz cans black beans, drained and rinsed

2 cups red enchilada sauce

2 cups shredded Mexican cheese (fat-free for healthier option)

Toppings, such as salsa, guacamole, and cilantro


Preheat the oven to 350° F. Grease a 9×13–inch baking dish with cooking spray and set aside. In a large skillet, heat the olive oil over medium-high heat. Add the onion, garlic, and jalapeno. Sauté until softened, about 5 minutes. Add in the peppers and corn. Cook for 3-4 minutes more. Add the lime juice, cumin, chili powder, cilantro, salt, and pepper (to taste) and stir. In a large bowl, add the cooked quinoa and black beans. Add the onion mixture, enchilada sauce, and ½ cup shredded cheese and mix. Pour the quinoa and black bean mixture into the baking dish. Top with the remaining cheese. Cover the baking dish with foil. Bake for 20 minutes. Remove the foil and bake until the cheese is melted and edges are bubbling, about 10 minutes more. Remove from the oven and let cool for 10 minutes. Garnish with toppings, if desired. Serve warm.

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