Mexican Enchilada Bake with Quinoa

Preheat grill or oven to 180°C. Pour tri-colour quinoa into a fine sieve/colander and rinse well under cold water. Place quinoa in a pot with 1¹⁄₂ cups water and bring to the boil. Reduce heat and simmer for about 10 minutes or until all liquid has been soaked up and quinoa is tender and fluffy.

Tip! When swapping the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Peel and dice onion. Deseed and finely dice capsicum. Remove silverbeet stems and cut leaves into 1 cm strips. Finely slice the spring onion, discarding the root. Drain and rinse the black beans

To a oven safe frying pan over a medium high heat, add a drizzle of olive oil. Add the onions and capsicum and saute for 2-3 minutes. Add the mince and cook for 5 minutes until browned, breaking up any clumps with a spoon. Add black beans, taco seasoning, tomato paste and 1/2 cup water, stir to combine. Cook until fragrant, about 2 minutes.

Tip! If you do not have an oven safe frying pan just transfer the mix to a baking dish in step 4.

Add silverbeet, corn and quinoa and mix until combined and silverbeet has wilted. Squeeze over lime juice (to taste) and season with salt and pepper. Sprinkle cheese over the top and put the pan in the oven or under grill until cheese has melted and is gooey.

Remove the enchilada bake from the oven and scatter spring onions over the dish. Divide between serving plates and garnish with any remaining lime.

Preheat grill or oven to 180°C. Pour tri-colour quinoa into a fine sieve/colander and rinse well under cold water. Place quinoa in a pot with 1¹⁄₂ cups water and bring to the boil. Reduce heat and simmer for about 10 minutes or until all liquid has been soaked up and quinoa is tender and fluffy.

Tip! When swapping the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Peel and dice onion. Deseed and finely dice capsicum. Remove silverbeet stems and cut leaves into 1 cm strips. Finely slice the spring onion, discarding the root. Drain and rinse the black beans

To a oven safe frying pan over a medium high heat, add a drizzle of olive oil. Add the onions and capsicum and saute for 2-3 minutes. Add the mince and cook for 5 minutes until browned, breaking up any clumps with a spoon. Add black beans, taco seasoning, tomato paste and 1/2 cup water, stir to combine. Cook until fragrant, about 2 minutes.

Tip! If you do not have an oven safe frying pan just transfer the mix to a baking dish in step 4.

Add silverbeet, corn and quinoa and mix until combined and silverbeet has wilted. Squeeze over lime juice (to taste) and season with salt and pepper. Sprinkle cheese over the top and put the pan in the oven or under grill until cheese has melted and is gooey.

Remove the enchilada bake from the oven and scatter spring onions over the dish. Divide between serving plates and garnish with any remaining lime.