I’ve been thinking about a blog for ages and at long last The FoodFit Life is up and running (for the most part)! This is my first post, and while there is still lots of work to be done finishing up my site, there is no time like the present to get started, right? Right?! Part of my desire to create a blog was to find a place to house recipes. Quite often I’m asked where one of my recipes can be found and I’d find myself typing them up over and over again or skimming through my Facebook posts trying to find the link to repost. Hopefully that will be a thing of the past!
What you will find here is a little bit about my life here in Fairfield County, CT with my husband and two crazy kids, some tidbits and tips on finding time for health & fitness in this time-pressed world we live in, my attempts at clean living as well as recipes that work for my family and hopefully yours. I am by no means a photographer and most of my pics are done with my phone but I hope you find some new inspiration for your FoodFit life.
I figured there was no better way to get started than to share a recipe that I just made that I’d classify as a success. I have one kid who will at least try everything and another who will try NOTHING. Three out of four of us called this dish a winner and that counts as a success in this house! This recipe is a spin-off of a recipe posted by Two Peas and Their Pod. I’ve made a few alterations because, mostly, I am just terrible at following recipes to a “T”, but I also changed things for taste preference.
BLACK BEAN & QUINOA ENCHILADA BAKE
1 cup uncooked quinoa, rinsed
2 cups chicken broth
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 jalapeño, seeds and ribs removed,diced
1.5 bell peppers, 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
1 (15 oz) can red enchilada sauce (I like Hatch brand)
2 cups shredded Mexican cheese
Optional add-in: shredded rotisserie chicken
Toppings: Sliced green onions, avocado slices, sour cream, optional
1. Heat oven to 350 degrees F.
2. Add quinoa and chicken broth to a medium saucepan and bring to a boil over medium heat. Turn heat to low and simmer for 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Cover and set aside.
3. In a large skillet, heat 1 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.
4. In a large bowl, combine 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.
5. Pour the black bean and quinoa mixture into a 9×13 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.
Enjoy & welcome to The FoodFit Life!