If you can't tell yet, Mexican/Enchilada/Taco-anything is very accepted in our house.

This enchilada quinoa bake is packed with protein and delicious! 

 

Here's what you'll need:

1/2 c. dry Quinoa

1/2 c. Clean Eating Enchilada Sauce (recipe below)

1 red pepper, diced

1/4 onion, diced

1/2 c. corn

1/2 c. low sodium black beans

1 avocado, cut into small pieces

1/2 lb. extra-lean ground turkey

1 tsp chili powder

1 tsp cumin

1 tsp garlic powder

1/2 tsp cayenne pepper

 

First, make your enchilada sauce:

6 oz tomato paste

1 c. water

2 tbsp coconut oil, 

2 tbsp chili powder

2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp Himalayan salt

1/4 tsp cumin

2 tbsp almond flour (could also use whole wheat)

In a medium saucepan add oil, flour and chili powder and stir to mix. 

Add the water, tomato paste and remaining seasonings and stir until tomato paste is fully blended. 

Heat on low.

Add 2 c. of water and quinoa to another small saucepan, bring to a boil.

Reduce heat and cook through, about 20 minutes, or until water has been absorbed.

While quinoa is cooking and your sauce is warming, put your ground turkey in a skillet sprayed with coconut oil

over medium high heat. Cook through, stiring occasionally, about 10-12 minutes.

Drain any grease, then put turkey back into skillet, but remove from heat. 

Add seasonings and stir.

Once your quinoa is almost done, add your red pepper and onion.

Then add enchilada sauce, and cook for another 3-5 minutes.

Put your corn and black beans in small bowls and microwave about 1-2 minutes, until warm.

Assemble:

Enchilada quinoa, corn, black beans, turkey and avocado.

 

Enjoy!