Hello AZ Foodies fans! My name is Rhea and I am so excited to share today’s recipe with you. I run Hot Dog it’s a Food Blog, and love to take standard recipes and put my own little twist on them. These individual quinoa bakes are a great weeknight dinner to add to your rotation, and can be easily modified to add more of the stuff you love.
Individual Quinoa Enchilada Bake with Eggs
- 2 cups cooked quinoa
- 1 can black beans, rinsed and drained
- 1 cup corn
- 1/4 cup chopped onion
- 1/2 jalapeno, minced
- 1 lime, juiced
- 1 tsp. cumin
- 1 tsp. garlic powder
- salt and pepper to taste
- 2 cups enchilada sauce (homemade or store bought)
- 4 eggs
- green onion
- hot sauce
Preheat oven to 375 degrees F.
In a medium bowl, mix together the quinoa, beans, corn, onion, and jalapeno. Ina small bowl, whisk together the lime juice, cumin, garlic powder, salt, and pepper. Pour over the quinoa mixture and mix well to combine.
Divide the quinoa mixture evenly into 4 oven-safe bowls. Top with a few spoonfuls of the enchilada sauce and then the shredded cheese. Lastly, crack an egg into each bowl and season with salt and pepper.
Bake in the oven for 20-25 minutes until the whites of the eggs are set, and the yolk is still a little runny. For completely cooked through eggs, simply bake for a few minutes longer.