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Ingredients

  • 1 cup quinoa (rinsed)
  • 1 tbs chili powder
  • 1 tbs cumin
  • 1 tsp cayenne
  • ½ tsp garlic powder
  • ½ tsp onion powder (or dried minced onion)
  • ½ tsp oregano
  • ½ tsp salt (or seasoning salt) omit if using a salty bouillon cube
  • 2 cups vegetable broth (or 1 vegetable bouillon)
  • 1 cup mexican blend cheese
  • 1 can black beans, drained and rinsed
  • 6 white corn tortillas

Directions

  1. Bring Quinoa in vegetable broth to a boil, then lower heat and add seasonings. Let simmer for 20 minutes.
  2. While Quinoa is cooking, preheat oven to 350.
  3. Wrap tortillas in a damp paper towel and microwave on high for 30 seconds.
  4. Spray both sides with cooking spray or brush gently with olive oil (I’m using homemade cooking spray which is just 1 part olive oil to 5 parts water)
  5. Lay directly on the oven rack and bake for 6 minutes (alternatively you could buy chips and crush them, but I prefer this method.
  6. Layer the tortillas on the bottom of a casserole dish and cover with quinoa.
  7. Top with black beans
  8. Top with cheese
  9. Bake at 350 for 20 minutes.
  10. Serve with salsa
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