Tuesday, August 6, 2013

Chorizo, Black Bean and Quinoa Bake

Do you ever have one of those dinners where you can't stop thinking about how yummy it was?  This was one of those dinners. I saw a few taco style quinoa bakes on Pinterest and decided that I wanted to try out my own version.  This is not really taco...I would call it "southwest".  The quinoa made a great casserole and the leftover were outstanding! The fresh garnishes cut the heat and provided a little herbiness (is that a word?) to the dish.  I think this would be equally delicious with chicken or beef, but there is something extra special about the flavor the chorizo brings to the casserole. 

Chorizo is a good thing to post about today because it is my husband's favorite and today is our anniversary.  7 years together, 2 years married and baby boy Kellen. 
He is the pepper to my salt. 
syrup to my pancakes
mustard to my brat
and a basket of cheese curds on top!
I love you. 


1 lb ground chorizo
1 can black beans, rinsed
1 cup corn
1 14.5 oz can diced tomatoes with green chilies
1 4 oz can diced green chilies
1 cup uncooked quinoa
1 1/2 cup beef stock
1/2 tsp cumin
Salt and Pepper, to taste
1 10 oz can enchilada sauce
1 cup cheddar cheese
Sour Cream, Sliced Olives, Chopped Tomatoes and Cilantro


Pre-heat oven to 350 degrees.

Place quinoa and beef stock into a small pot. Simmer for 15 minutes. Fluff with a fork and set aside.

Brown chorizo in a large rimmed skillet.  Add beans, corn, tomatoes and chilies. Stir in quinoa. Spray a baking dish with cooking spray (I used a deep 8x8). Pour chorizo mixture into the dish. Pour enchilada sauce over the casserole and top with cheddar cheese. Bake 20-25 minutes or until hot and bubbly. Garnish with sour cream, olives, fresh tomatoes and cilantro. 

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