Vegetarian Southwest: Green Chile-Quinoa Casserole

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* Exported from MasterCook *

 

Green Chile-Quinoa Casserole

 

Recipe By : Vegetarian Southwest, by Lon Walters, page 58

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Grains And Cereals

Main Dishes, Vegetarian Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 ounces boxed quinoa

Cooking spray or vegetable oil

to coat saute pan and baking dish

1 tablespoon chopped garlic

1 bunch scallions -- chopped

1 medium white onion -- diced

10 ounces canned spicy tomatoes with green chiles

15 ounces canned pinto beans -- drained and rinsed

1 1/2 teaspoons ground cumin

1/2 teaspoon salt

1/2 teaspoon dried oregano

1/2 teaspoon chili powder

1 teaspoon sugar

4 8 inch flour tortillas

4 ounces canned whole green chiles -- cut into strips

4 ounces shredded Monterey jack cheese

2 ounces shredded Cheddar cheese

1 bunch cilantro -- chopped

 

From Chef Corey Erwin, Top of Sedona, Sedona, Arizona

 

Serves 6 to 8

 

Cook quinoa in water or vegetable stock according to package

instructions. Set aside.

 

Coat a large saute pan with cooking spray or vegetable oil and place over

medium heat until hot. Add garlic, scallions, and onion and saute until

translucent, stirring occasionally. Stir in tomatoes, pinto beans, cumin,

salt, oregano, chili powder, and sugar and simmer for an additional 5 minutes.

 

Preheat oven to 325 degrees.

 

Coat a 13 x 9 x 2-inch baking dish with cooking spray. Arrange tortillas

in dish and top with tomato mixture. Cover with cooled quinoa and green

chile strips. Cover and bake for 25 minutes or until thoroughly

heated. Sprinkle with shredded cheeses and cilantro. Bake an additional 5

minutes to melt cheeses. Serve with your favorite salsa or sour cream.

 

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