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HI!

I'm Kristin.  I am a wife, aspiring designer, Christian and for now a SAHM.  My husband and I are parents to two darling little boys named Dylan Archer and Kyler Jude.  I created this space to document my family's adventures and lessons I've learned along the way.  The Mom Jungle is a modern interpretation of both the family newsletter and scrapbook.  

QUINOA ENCHILADA BAKE

QUINOA ENCHILADA BAKE

If I could, I would pack my bags and head to the beaches of sunny Mexico!  My husband has been there numerous times and raves about the food.  I realize my experience of "Mexican" food really fits into the Tex-Mex category, but you can't go wrong with spices, avocado and lime.  One of our favourite spins on enchiladas is this Quinoa Enchilada Bake.  It's vegetarian and a great Meatless Monday option.  Why not give it a try?


QUINOA ENCHILADA BAKE

PREP TIME:  15 MIN    |    COOK TIME:  30 MIN    |    TOTAL TIME:  25 MIN

INGREDIENTS (serves 6)

  • 1 cup quinoa
  • 1 can enchilada sauce
  • 1 can green chiles, drained
  • 1/2 cup whole corn kernels
  • 1/2 cup black beans, rinsed,drained
  • 1 red bell pepper diced
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1 1/2 cups marble cheese, divided
  • 1 roma tomato
  • 1 avocado
  • lime wedges

DIRECTIONS

  • Cook quinoa according to package instructions
  • Pre-heat oven to 350° F and lightly grease 8x8 baking dish
  • In a large bowl, mix quinoa + enchilada sauce + chiles + corn + black beans + red pepper + spices + 1 cup of cheese
  • Bake initially for 20 minutes 
  • Sprinkle remaining cheese on top and bake for 10 minutes 
  • Garnish with tomato, avocado, wedges of lime
  • Enjoy!

* Original recipe adapted here.

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THE HANNAH PRINCIPLE