Foto: Half Baked Harvest
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)
- 1/2 cup fresh cilantro
- 1 pint grape tomatoes (halved)
- 1 avocado (diced)
- 1 head butter lettuce (chopped)
- queso fresco (crumbled)
- blue or yellow corn tortilla chips
Steps
-
Preheat oven to 350 degrees F. Grease an 8x8 or 9x13 inch baking dish.
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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.
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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.
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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.
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Remove from the oven and top with fresh cilantro, grape tomatoes, diced avocado and tortilla chips. Serve!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (22% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| olive oil | 2 tablespoons | - | - |
| of a large onion | 0.5 | - | - |
| garlic | 2 cloves | - | - |
| red bell peppers | 2 | - | - |
| jalapeños | 2 | - | - |
| chili powder | 1 tablespoon | Rp 8.000/100g | Rp 1.200 |
| cumin | 1 teaspoon | Rp 70.000/kg | Rp 350 |
| smoked paprika or regular paprika | 1 teaspoon | Rp 40.000/kg | Rp 200 |
| oregano | 0.5 teaspoon | - | - |
| pepper | 0.5 teaspoon | - | - |
| salt | 0.25 teaspoon | - | - |
| a good pinch of cayenne pepper | - | - | - |
| tomato paste | 2 tablespoons | Rp 12.000/kg | Rp 2.400 |
| cooked quinoa | 2 cups | - | - |
| cooked black beans | 2 cups | - | - |
| lime | 1 | - | - |
| Mexican beer or water | 1 cup | - | - |
| crushed tortilla chips | 1 cup | - | - |
| pepper jack cheese | 0.3333333333333333 cup | - | - |
| sharp white cheddar cheese | 0.3333333333333333 cup | Rp 30.000/170g | Rp 13.941 |
| fontina cheese | 1 cup | - | - |
| fresh cilantro | 0.5 cup | - | - |
| pint grape tomatoes | 1 | Rp 12.000/kg | Rp 1.200 |
| avocado | 1 | - | - |
| butter lettuce | 1 head | - | - |
| queso fresco | - | - | - |
| blue or yellow corn tortilla chips | - | - | - |
*Estimated market prices, may vary by region
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