Having my own apartment really gives me the urge to invite people over to cook for them. I invited my best friend over last week and was thrilled to be able to cook for her. This brings me great joy, especially now that I have adequate counter space and proper tools, which is so essential when having a stress free and meditative experience while cooking. But really the best part is sharing love through food. Seriously…food is love. Let’s love love love love more.
This cold weather really has me in soup mode so I was in desperate need to create something comforting, warming, delicious and not in broth form. Voila, this casserole was born. The best part? I’m pretty sure you have these things on hand and in your pantry making this an extra cheap, easy eat for dinner any day of the week. Grab that casserole pan and let’s get cozy!
What You Need:
- 4 cups cooked red quinoa (cooked in veggie broth or stock for ultimate flavor)
- 2- 15 oz cans organic black beans
- 2 cups of frozen organic roasted corn, thawed
- 1-8 oz can of chopped green chilis
- 2 cups packed baby spinach
- 2 large tomatoes, chopped
- 1 cup crushed tortilla chips (organic or your favorite brand)
- 1 tbs cumin
- 1 tsp cayenne pepper
- 1/2 cup red enchilada sauce or salsa
- Sea salt, black pepper to taste
- Optional: organic cheddar cheese (put on top before baking), toppings for serving: avocado, hot sauce, salsa, sour cream
How You Make It:
- Preheat oven to 350 degrees F.
- Combine corn, black beans, green chilis, quinoa, tomato and spinach in a large bowl. Season with enchilada sauce or salsa, cumin, cayenne, sea salt and black pepper.
- Scoop into a large casserole dish. Crush tortilla chips on top and drizzle any remaining enchilada sauce on top for moisture. If cheese tickles your pickle, sprinkle on top of the chips.
- Bake for 25 minutes and enjoy right away. Garnish with fresh avocado and more salsa if you please. Enjoy with great company and follow with a great cuddle.
Peace, love AND no beef!