I have a quick recipe to share with you guys today. I wasn’t planning to blog about it. It was just something I threw together the other night for dinner…but as soon as I posted it on instagram and saw how many of you wanted the recipe, I wrote down the ingredients I used so I could share it with you!
This dish is, surprise surprise, Mexican inspired. Have you noticed we eat a lot of Mexican around here? Several times a week….but neither of us seem to get tired of it so it works for us.
So here’s what was in it:
- ½ c onion, diced
- 1 red pepper, diced
- 1 green pepper, diced
- 2 c black beans, cooked
- ½ c corn kernels
- 1 clove garlic, minced
- 1-2 tsp cumin,
- 1 tsp paprika
- ½ - 1 tsp cayenne pepper
- 2 c quinoa, cooked
- 1 c grated/shredded low-fat cheese
- 1 c skim milk
- 1 Tbsp butter
- 1 Tbsp flour
- Toppings: tomato & avocado
- In a pan, saute the onions, peppers, garlic and spices until softened.
- Add the black beans, corn and quinoa and mix well.
- Transfer mixture to a bowl and set aside.
- In the same pan, melt the butter, then add the flour.
- Slowly add the milk and stir constantly to minimize lumps.
- Add the cheese and stir until melted.
- Add the quinoa mixture and stir until mixed well.
- Transfer mixture to a greased casserole dish and bake at 400 degrees F for 20 minutes or until heated through.
- Top with tomatoes and avocado!
I didn’t take any fancy photos. All I have are the few I snapped with my phone, but you get the idea. It looks good, it tastes better, it’s packed with protein and it’s easy to make. That’s what we like to call “a real winner!”
For the cheese, I used 1/2 c grated pepperjack and 1/2 c shredded mexican. I used leftover quinoa but if you need to, you can cook some while the peppers and onions are sauteing. Don’t worry if there are some flour lumps in your milk mixture from the flour….it happens to me all the time. In my personal opinion, the best way to eat this is to serve it with tortilla chips and use the chips to scoop up each bite