I know Cinco de Mayo has come and gone, but I’m just getting around to posting my Mexican meal for Cindo de Mayo. I’m pretty sure I’ll never be one of those bloggers that will get recipes out for food holiday’s on time. Well, at least next year you can make this recipe. Then again, you should make this before next Cinco de Mayo.
I’ve mentioned numerous times but, David and I have been trying to eat super healthy THIS WHOLE YEAR! It’s killing me! Just kidding, it’s not killing me, but on a food holiday like Cinco de Mayo, you can believe we would have had super cheesy enchiladas. I did have some black bean enchiladas with my mom on May 4th, that I made at her house, but we’ll just say those didn’t count. Plus, they were vegetarian, and I only ate 1 1/2…
I had mentioned to David on Sunday morning, that we should just cheat and eat like fatties all day. He jumped on board, but when it really came down to it, I just couldn’t commit. I felt semi guilty, so I settled on a healthier version of some Cinco de Mayo food. He wasn’t too thrilled, but he actually did enjoy these. I even thought about NOT blogging them, but when I had the leftovers for lunch, I was surprised at how much I really did like them!
The Sunday before Cinco de Mayo, I had made some stuffed vegetarian bell peppers, but we were not impressed. I took photos to blog that recipe, but let’s just say they didn’t make the cut. These stuffed peppers are much tastier! I think it has to do with the cup of cheese and enchilada sauce. Enchilada sauce is seriously delicious by the way. David and I were discussing how tasty it really is! Especially for not really being anything that special.
Like I said up top, don’t wait to make these until next Cinco de Mayo. They can and definitely should be enjoyed before then!
Stuffed Peppers with Quinoa & Black Beans
Adapted from One Lovely Life
4 bell peppers, any color, cut in half & seeded
1 cup rinsed quinoa
2 cups water
1/2 medium onion, diced
1 (28) oz can enchilada sauce
1 (15 oz) can black beans, drained & rinsed
1 (4oz) can diced green chiles
1/4 cup cilantro, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup Monterrey jack cheese, shredded
1. Bring 2 cups of water to a boil in a medium pot. Stir in quinoa and diced onions. Let come to a boil again, then reduce heat to simmer, and cover pot for 20 minutes. Remove quinoa from heat, and fluff with a fork.
2. Preheat oven to 375 degrees. Pour enchilada sauce into a large baking dish.
3. Stir black beans, green chiles, cilantro, salt and pepper into the quinoa. Fill each pepper half with quinoa mixture evenly. Lay peppers into the baking dish with enchilada sauce. Divide cheese evenly over the top of each pepper. Cover with aluminum foil and bake for 30 minutes, or until peppers are tender. Remove from oven and top with Greek yogurt or sour cream.