Early morning miles for breakfast…sunny side up. Y’all we are supposed to have some crazy warm weather today!! I think temps will get close to 90 degrees. Someone go find me a pool somewhere. Gotta love this view.
So today I thought we would take a break from some run talk to talk recipes!! I’ve been doing some more experimenting in the kitchen lately. I’m also getting back to doing more meal prepping. So yay for that! This week I’m loving quinoa enchiladas! So I thought I’d share my rendition of the recipe which I sorta adopted from SkinnyTaste. This is a nice twist on an old standby Mexican favorite. I love that it is a little healthified and also vegetarian! Here’s what you need to make it.
-1 1/2 cups of cooked quinoa (I used a brown rice/quinoa mixture this time. Phenomenal!)
-1/2 cup shredded Mexican blend cheese
-1/2 cup Rotel or diced tomatoes/green chiles
-3/4 cup black beans
-1/2 cup enchilada sauce or salsa
-Fresh cilantro, chopped (you can be as generous with this as you like depending on how much you like cilantro! I love it)
-Sour cream/avocado/more spices to taste
Mix the quinoa with sea salt/pepper or desired spices along with the diced tomatoes. Add black beans, cilantro, mix in enchilada sauce. Add cheese on top. Bake in a square pan in the oven on 375, about 15 minutes until the cheese is melted and cooked through. Serve with your favorite Mexican toppings!
And there you have it!
What are some of your favorite dishes to cook during the work week? Share some vegetarian stuff with me!