One of the most humbling things about children is they are brutally honest. They tell you exactly how they feel about your cooking! There is no sugar-coating or hesitation when they say “THIS IS YUCKY” or “I DON’T LIKE THIS AT ALL.” I’ve come to terms with this actually being helpful. I know what they like and what to cook again. And I know what they don’t like.. what to never cook again.
I’ve made this casserole a number of times for my boys, and every time they eat their entire plate! …. it might help that I serve theirs with some corn chips on the side to scoop it up with. But nevertheless I am happy when there is no complaining and they eat their whole plate of food!
This dish in unbelievably easy to make, packed with flavour, can be cooked the night before, or even frozen ahead of time. Use whatever vegetables you have around. I used zucchini, pepper and kale in this casserole, but feel free to play around with different varieties of vegetables and what your preference is. The enchilada recipe is super simple and 1000 times better than any bottled sauce you buy at the grocery store.
Quinoa-Black Bean Casserole
This quinoa and black bean casserole is so simple and delicious it will become a dish that you end up making over and over again!
- 1.5 C Quinoa, Cooked
- 1.5 C Black Beans, canned or pre-cooked
- 1.5 Tbsp Coconut Oil
- 1/2 Onion, diced
- 2 Garlic Cloves, minced
- 1 Pepper, diced (I used orange, use whatever colour you prefer)
- 1 Zucchini, diced
- 1 C Corn Kernels, frozen or fresh
- 3 Kale Stems, chopped
- Juice of 1 lime
- 1/2 tsp Cumin
- 1/2 Tbsp Chili Powder
- 1/2 C Cilantro, roughly chopped
- Salt and Pepper
- 1 C Enchilada Sauce (super simple recipe below)
- 1 C Daiya Cheese
- 3 Green Onions, thinly sliced (for garnish)
Enchilada Sauce Ingredients:
- 1 Tbsp Vegan Butter
- 1 Tbsp Spelt Flour
- 1/2 Tbsp Chili Powder
- 1/2 tsp Garlic Powder
- 1/4 tsp Onion Powder
- 1/2 tsp Cumin
- Pinch of Cayenne
- 1/2 C Tomato Paste
- 3/4 C Vegetable Stock
- 1/2 tsp Salt
Enchilada Sauce Directions:
- In a small pot over medium heat, melt butter. When butter has melted, add flour and stir, mixture will form a paste.
- Add chili powder, garlic powder, onion powder, cumin and cayenne and stir. Lower heat.
- Stir in the tomato paste and stock, stir and stir until there are no clumps. Season with salt.
- Turn heat back up to medium-high until it comes to a boil. Lower heat and simmer until sauce thickens. About 3-4 minutes.
- Voila! easy enchilada sauce.
- Preheat oven to 350 degrees F.
- Cook quinoa, fluff with fork when finished and set aside to cool.
- In a large pan, heat coconut oil over medium heat. When it has melted, using a pastry brush, lightly oil a 10 by 10 inch baking dish, then set it aside.
- Add the onion and garlic to the remaining oil in the pan, and saute until onions are translucent. Then add the pepper and zucchini to the pan and cook for a few minutes. Season with salt and pepper. Add the corn and kale and stir all together, about 3-4 minutes.
- Add the lime juice, cumin and chili powder and stir into the vegetable mixture. Turn off the heat and add in the cilantro and season again with salt and pepper.
- In a large mixing bowl, add the cooked quinoa, black beans and sautéed vegetable mixture, stir all together. Pour in the enchilada sauce and stir again. Add in the cheese (leaving a small handful for top of casserole), and stir again until everything is well combined.
- Pour the mixture into the oiled baking dish. Lightly sprinkle the top with remaining cheese, cover with tin foil. Bake in oven for 20 minutes, remove tin foil, and bake for another 10 minutes uncovered.
- Allow to cool for at least 10 minutes. When you are ready to serve, sprinkle top with finely chopped green onions. Serve warm with a side salad, avocado, or whatever you like!
What are some of your kids favourite meal time dishes?