All winter I've been experimenting with casseroles and taste-testing them with friends and neighbors. I've developed a recipe that is simple, reasonably healthy, fun to make, and delicious (if I do say so myself).
1. Start with a 15.5-oz can of black beans (drained), a 15.25-oz can of corn (drained), and a 10-oz can of "La Preferida" red chile enchilada sauce (I use mild). Pour everything into the casserole dish (I use one of those 9-by-13-inch aluminum jobbies) and mix it together.
2. Bring a 14.5-oz can of chicken broth to a boil in a saucepan, add 1 C white quinoa (rinsed), and simmer for about 15 minutes until the broth is absorbed and the grain spirals out of the kernel. If you like garlic, mince a couple of cloves and add it to the quinoa while it's cooking. Add the quinoa to the casserole dish.
3. Dice an onion and two bell peppers (green, red, orange, or any combination) and saute in a little olive oil in a frying pan until slightly softened. Add the vegetables to the casserole dish.
4. Saute in olive oil 1.5 lb ground turkey (the leaner kind). Stir/chop it until just browned, adding a half tablespoon chili powder and 1 teaspoon cumin. Drain off the fat and add the meat to the casserole dish.
5. Mix everything together with a few handfuls of shredded cheese (I use the Mexican blend). Sprinkle more cheese on the top.
6. Bake at 375 until the cheese on top is melted.
You can tailor this dish to your preferences: if you want it spicier, add a chopped jalapeno; if you have mushrooms on hand, saute them and toss them in. Try a different kind of grain instead of quinoa (maybe brown rice or farro), or ground beef or diced chicken instead of turkey.
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