Mexican Quinoa Bake

Ingredients

2 tablespoons olive oil

1/2 of a large onion finely chopped

2 cloves garlic minced or grated

2 red bell peppers chopped

2 jalapeños seeded + chopped

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika or regular paprika

1/2 teaspoon oregano

1/2 teaspoon pepper

1/4 teaspoon salt

a good pinch of cayenne pepper more or less to your taste

2 tablespoons tomato paste

2 cups cooked quinoa use 2 1/12 cups for a larger dish

2 cups cooked black beans rinsed and drained if using canned

1 lime juiced

1 cup Mexican beer or water I used I used Negra Modelo

1 cup crushed tortilla chips

1/3 cup pepper jack cheese shredded

1/3 cup sharp white cheddar cheese shredded

1 cup fontina cheese shredded

Directions

Preheat oven to 350 degrees F. Grease an 8x8 or 9x13 inch baking dish.
Heat a large skillet over medium high heat. Once hot add the oil and then the onions, garlic, red bell peppers and jalapeños, cook 5 minutes or until the veggies are soft. To the skillet add the chili powder, cumin, paprika, oregano, pepper, salt and cayenne. Stir in the tomato paste and continue to cook 1 minute. Stir the quinoa and black beans, mix well.
Add the lime juice and beer (or water). Simmer until the beer has cooked out, about 5 minutes. Stir in the tortilla chips, pepper jack cheese and some fresh chopped cilantro if desired. Transfer the quinoa to the prepared baking dish. Top with the remaining cheese.
Bake for 10 to 15 minutes and then turn the broiler on and broil for 1 to 2 minutes or until cheese is golden and bubbly.
Remove from the oven and top with fresh cilantro, grape tomatoes, diced avocado and tortilla chips. Serve!

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