Quinoa enchilada casserole
For the Sauce:
1 small clove garlic
150 g passata
50 ml chicken broth
1 tsp cumin
2 tsp chipotle pepper from a can (adjust to taste)
A bit of water as needed, plus a piece of chicken stock cube
300 ml chicken broth
160 g quinoa
Jalapeños from a jar to taste
2 tins pinto beans
160 g corn (frozen)
40-50 g Mexican cheese, grated
120 g grated cheese
Spring onions
Avocado
Sauté the garlic in a little oil, then add the passata, water, chipotle pepper, and spices. Let it simmer for a few minutes and then blend the sauce until smooth.
Cook the quinoa in the chicken broth according to package instructions.
In a baking dish, combine the cooked quinoa, pinto beans, sweet corn, jalapeños, and some of the grated cheese. Mix well and then pour the sauce over the top. Sprinkle the remaining cheese on top.
Bake in a preheated oven at 200°C until the cheese is slightly browned.
Serve with sliced spring onions and avocado.