I love quinoa. It’s one of those foods, like couscous, that doesn’t bore me, or leave my plate when another superfood gets all the attention. Adding some flavour with Mexican seasonings, enchilada sauce and protein-packed black beans just make it a perfect and balanced meal. The whole idea is to give the dish an “enchilada” feel by using an enchilada sauce, and topping with shredded cheddar, but without packing in gluten via tortilla. The standard enchilada we make at home has some kidney beans, which I find becomes too heavy when its layered with sauce, tortilla, salsa, lettuce and cheese. This version of Quinoa & Black Bean “Enchilada” has just those things – quinoa, black beans, vegetables, all baked in enchilada sauce.

I adapted the recipe, to make it a bit healthier (by cutting down the quantity of cheese) and adding in some amazing Mexican chillies, a variety of which are available from Sprig in India. I seriously am obsessed with a lot of their products (the bourbon vanilla is top notch, as is the beautifully infused demerara sugars they have and the Black Tellicherry whole black pepper mill), and no, this isn’t a paid feature (but I think I should totally get paid by them, the amount of references I give of theirs almost daily!). They have started a range of chillies, which range beyond the common Chipotle, and include Ancho, Guajillo and Pastilla. Read more…