Before I began eating clean I loved to go to this one Mexican restaurant and get their enchiladas (with a margarita of course!). It was more of a Mexican fusion place that always added something extra to the traditional dish, and they added black beans and corn to their enchiladas. It was brilliant! Unfortunately, that restaurant is out of business now, but it never hurts to try to recreate something you remember!
Of course, these days I don’t eat flour tortillas and I have yet to find a non-GMO soft corn tortilla or a gluten-free tortilla that doesn’t have added sugar and other ingredients to it, so I’m using my favorite quinoa to make this yummy casserole. However, if you live in the Kansas City metro area and know of a place where I can find all natural, non-GMO tortillas, please let me know and I will definitely create a recipe for it!
One thing I love about eating clean and being more conscious of what I put in my body, is the fact that most of the prepared items I would buy at a store, are actually quite easy to make at home! For instance, although I’ve made my own marinara sauce for years I always bought enchilada sauce in a can, thinking it was probably hard to make and would take a long time. Boy was I wrong! It’s actually super simple, and faster than the marinara sauce I make. It’s just a combination of an onion, fresh garlic, tomato sauce (or purée), chicken broth and some seasonings. It takes just as long to make quinoa, so maybe 20 minutes tops, and that’s giving it enough time to simmer and allow the flavors to marry. Needless to say, the boyfriend approves so I’m happy!
I do want to point out a few things about the ingredients in this dish and why I’m using them. For the gluten-free folks, I purchased organic, GMO free corn, black beans and quinoa, in hopes that they were not cross-contaminated with any wheat products (even though they are naturally gluten free). For the dairy-free folks, I’m using raw milk cheddar cheese which seems to not upset my stomach as regular cheese does, plus I use a very small amount. You can always substitute it with dairy-free cheese or opt out of the cheese all together if you are über sensitive. For the strict Paleo folks, I apologize ahead of time since the majority of the ingredients are on the non-paleo list. However, the sauce is paleo if you want to use that!
No matter what ingredients you choose to use or not use, I hope you all enjoy this as much as I did!
- Enchilada Sauce
- 1 TB EVOO
- 1/2 medium onion, diced
- 2 garlic cloves, finely chopped
- 2 TB chili powder
- 1.5 tsp cumin
- 1.5 tsp oregano
- 1 tsp ground sea salt
- 1 tsp ground black pepper
- 2 cups organic tomato sauce or purée
- 1 cup organic chicken broth
- 1 TB EVOO
- 1/2 medium onion, diced
- 1 jalapeño, seeded and diced
- 2 garlic cloves
- 1.5 cups dried organic quinoa
- 3 cups organic chicken broth
- 1 tsp cumin
- 1/2 tsp ground sea salt
- 1/2 tsp ground black pepper
- 2 lbs grass-fed ground beef
- 1 TB chili seasoning
- ground sea salt and pepper to taste
- 1 can/box organic black beans, drained and rinsed
- 1 small bag frozen organic corn, defrosted and rinsed
- 1 can organic fire roasted diced tomatoes
- zest and juice of one lime
- 2 TB chopped cilantro
- 1 cup shredded raw cheddar cheese
- Preheat oven to 375 degrees.
- Make the quinoa:
- Heat a medium-size sauce pan or deep skillet over medium heat. Add 1 TB EVOO to coat the bottom of pan and add diced onion. Sauté for 5-8 minutes or until soft. Add garlic and jalapeño, and stir for another minute or until fragrant.
- Stir in the quinoa, chicken broth, cumin, ground sea salt and black pepper. Bring to a boil, then cover, reduce heat to low and simmer for 20 minutes. Fluff with a fork when done.
- While the quinoa is cooking, make the enchilada sauce:
- Heat a medium-size sauce pan or deep skillet over medium heat. Add 1 TB EVOO to coat bottom of pan and add diced onion. Sauté for 5-8 minutes or until soft. Add garlic, chili powder, cumin, ground sea salt and black pepper, and stir for another minute or until fragrant.
- Add the tomato sauce and chicken broth to the pan, stir, and simmer for 10 minutes, stirring occasionally. If the sauce begins to bubble, reduce heat to low.
- While the enchilada sauce is cooking, brown the beef.
- First, in a mixing bowl add the chili seasoning, ground sea salt and pepper to the beef and mix well.
- Heat a large skillet over medium heat. Spray with coconut or olive oil spray, add the beef, and cook until done.
- When everything is cooked, in a large bowl mix together the quinoa, beef, black beans, corn, fire roasted diced tomatoes, zest and juice of the lime and the cilantro. Then add the enchilada sauce and mix again.
- Spray a large casserole or glass baking dish with coconut or olive oil spray, then pour in the quinoa mixture, and cover with the shredded cheese.
- Place the baking dish in the oven and bake until bubbly and the cheese has melted, about 10 -15 minutes.