Smothered Enchilada Roast
Team: The Ghost Peppers
Host School: Vergennes Union Middle School
Age Group: Middle School
Ingredients
2 green pepper
1 jalapeno pepper
2 cups of diced tomato
12 ounce tomato sauce
1 bunches cilantro
2 tbsp. chopped garlic
2 onions
2 cups black bean
1 cups quinoa
2 cups of water
1.5 tablespoon chili powder
1 table spoon oregano
1 teaspoon paprika
2 teaspoon black pepper
1 teaspoon salt
3 teaspoon of cumin
2 tablespoon olive oil
2 teaspoons of lime juice
2 cups of cheddar cheese
Preparation Instructions
prepare quinoa by package instuctions set aside
Enchilada sauce:
In a Medium sauce pan combine in tomato sauce,diced tomato,chili powder,oregano, paprika,cumin,pepper ,salt,and garlic,cover and cook over medium heat til tomatoes are cooked down
mean while, in skillet olive oil saute chopped onion,and green pepper til soft then add to sauce miixture and simmer for ten minutes.
The Bake:
In a skillet,add oil,chopped onion,chopped green peppers,chopped jalepenos,and gaarlic until softened over medium heat.
Mix black bean,pepper mixture,quinoa ,cilantro,chili powder,lime juice,cumin,salt and pepper in a bowl, transfer to greased baking dish top with enchilada sauce and sprinkle with cheese.cover and bake for 25 minutes.
Enjoy!