Enchiladas deconstructed: Without the tortilla and instead with quinoa
Well, once again, the old Minnesota hot dish has made it’s way into another recipe. I have been making a recipe similar to this for a few years with layered tortillas (I will have to post this version too). But it was recently that I started using quinoa instead of the tortillas. It’s more healthy and a lot quicker and easier to make too.
Ingredients
2 Tbs coconut oil
1 pound grass fed ground beef
1 white onion, finely chopped
1 teaspoon taco seasoning
1 can organic refried beans
1/4 cup of water
1 can diced chili peppers
2 cups raw cheddar cheese, grated
2 cups cooked quinoa
1 can diced tomatoes
1/2 teaspoon of salt
1 1/2 cup enchilada sauce (either homemade, or the best I have found is Frontera brand)
Directions
- Preheat the oven to 350 degrees
- Preheat a 10 inch skillet on medium high. Add the coconut oil and once melted, add the onion and stir for a minute until the onions are starting to cook. Add the grass fed beef and brown until there is no more pink in the meat. Add the taco seasoning, refried beans, water, chili peppers and stir together and take off of the heat.
- Add the cheddar cheese, quinoa, diced tomatoes, and salt and stir together until completely mixed.
- Stir half of the enchilada sauce into the quinoa mixture until combined.
- Put the enchiladas in a 9×9 baking sheet. Top with the remaining enchilada sauce and poke holes into the top with a fork to allow it to sink in while cooking.
- Bake for 35 minutes or until the casserole is heated through.
ENJOY!
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