Tuesday, July 16, 2013

Black Bean and Quinoa Casserole

Miles today: 4.0 miles, easy
Miles in 2013: 614.41 miles 

4 miles is better than no miles... and I was thankful for every single mile. The leg was feeling better today, so I really (REALLY) wanted to get in six miles. I had work and meetings and finally made it out the door for a run little after 7PM. This evening was gorgeous. The rain has really cooled the air and made it pleasant out for running. (Yes, it is cooler in south FL than many other places around the country. Reason #2874 why I love it here) Unfortunately, the leg is definitely not 100%. It ached the entire run, which was cut a little short because I didn't want to push it too much. The original plan of speed work tomorrow is questionable. I came home immediately stretched for a good long time, took some ibuprofen, and started icing. It still feels much better than it did, but we will just have to see about tomorrow.

So back to food. After my productive/destructive rainy day on Sunday, I managed to lock it up and make a kick ass dinner. I have been craving Mexican food for the past week or so and chips and salsa were not hitting the spot. (Larry takes any chip or cracker and puts whatever cheese is in the fridge on them and sticks it in the microwave and calls them nachos. Also, not good Mexican food) This recipe isn't necessarily good "authentic" Mexican food, but definitely was really really good and not unhealthy either. Unless you eat it with a full bag of tasty tortilla chips...

Anyhow, it takes a little longer than my usual unskilled, easy recipes, but is totally worth it. I found the recipe on pinterest and found one of my newest favorite food blogs, Pinch of Yum. I can't wait to try out more of their recipes in the future. 

Black bean quinoa casserole: (See original recipe here)

2 cans black beans, rinsed
2 jalapeños 
1 cup vegetable broth
1 tbs extra virgin olive oil
3 large cloves garlic, minced
1-2 red or yellow peppers
2 cups cooked quinoa
1 tsp cumin
1 tsp chili pepper
1/2 tsp cayenne pepper
salt to taste
1 handful chopped cilantro 
1/2 c reduced fat mexican cheese, shredded

Avocado topping:
1 avocado, mashed
1/4 c fat free plain greek yogurt
splash lime juice
2 tbs chopped cilantro
salt to taste

  • In a sauce pan, heat garlic and diced jalapeño in olive oil for 3-5 minutes until fragrant and softened. Add black beans and vegetable broth. Bring to boil and simmer for 8-10 minutes. Mash  black beans. (I partially mashed them, because I like it like that) Cook down until bean mixture is a very thick consistency. Not soupy.
  • In a nonstick skillet, mix cooked quinoa with cumin, cayenne pepper, chili pepper, and salt. Lightly toast the quinoa for 3-5 minutes. Set aside.
  • Set oven to broil. Place bell peppers in oven for 10 minutes. Remove from oven and place into sealed plastic bag. Let sit for another 10 minutes. Remove from bag and chop.
  • Change oven setting to 375 degrees
  • In a square greased baking dish, pour the black beans. Top with layer of quinoa. Place roasted peppers on quinoa and top with cheese and fresh cilantro

  • Cover dish with foil and cook for 20 minutes. Uncover and cook for another 10 minutes, or until cheese begins to bubble. Remove from oven and allow to sit for 5-10 minutes (Otherwise it will be all soupy)
  • Serve with avocado topping, salad, or chips. 

Maybe not the most photogenic food, but damn good. Now all I need is a tasty margarita -  anyone have a good recipe for me?!