Quinoa Enchilada Bake

This recipe is so versatile. You can add things or take things out. Originally it does not call for meat, so you can make this a meatless dish, just take out the meat and taco seasoning.
**The enchilada sauce you can add as much or as little as you want. My friend adds 20 oz of enchilada sauce where I accidentally made it once without any and it still tasted good.**


1 C Quinoa
2 C water
1 lb ground beef or ground turkey
taco seasoning
1 can mild enchilada sauce**
1 4.5 oz chopped green chiles, drained
1 can black beans, drained and rinsed
1 can corn
2 Tbs. chopped fresh cilantro
1/2 tsp cumin
1/2 tsp chili powder
salt and pepper to taste
3/4 C shredded cheddar cheese, divided
3/4 C shredded mozzarella cheese, divided
1 avocado diced
1 tomato diced

Add quinoa in a pot with the 2 C of water. Cook Quinoa according to package.
Meanwhile cook ground meat in a pan and add taco seasoning.

Preheat oven to 375 degrees.
In a large bowl, combine cooked quinoa, meat, enchilada sauce, green chiles, corn, black beans, cilantro, cumin, chili powder, salt and pepper. Stir in 1/2 C of cheddar and mozzarella cheese.
Spread mixture into a baking/casserole dish. Top with the remaining cheese. Put in oven and bake for 15 minutes or until the cheese is melted.
Serve with fresh avocado and tomato on top.

Copycat Chili's Fajitas

This is mom's recipe and I don't know how it hasn't made it to the blog yet, because I always go looking for it here.

Marinade
1/4 C lime juice
2 Tbs olive oil
4 garlic cloves, crushed or minced
2 tsp. soy sauce
1 tsp. salt
1/2 tsp. liquid hickory smoke
1/2 tsp. cayenne pepper
1/4 tsp. black pepper

Ingredients
1 lb. Chicken breast, or skirt steak
1 Tbs. Oil
1 tsp. soy sauce
2 Tbs. water
1/2 tsp. lime juice
dash of salt & pepper
1 large Spanish onion
1/2 green bell pepper, seeded and thinly sliced
1/2 red pepper, seeded and thinly sliced
1/2 yellow pepper, seeded and thinly sliced
Tortillas

Toppings (Optional)
Pico de gallo
Sour Cream
Cheese
Guacamole

Combine the ingredients for the marinade in a large zip lock bag add chicken or steak. (I usually cut my meat into strips before marinading.) Marinade for at least 2 hours or overnight (preferred).

Combine water, soy sauce, lime juice, salt, and pepper. Set aside.
Grill meat over medium-high heat for 4-5 minutes per side, or until cooked through. Pour our marinade.
Cut meat into thin strips (if not already done) set aside and keep warm.
In a large skillet over medium-high heat cook onion and peppers in the remaining oil until browned. Remove from heat; pour reserved liquid mixture(What you combined at the beginning) over onions and pepper. Toss meat, onions, and peppers together.

Serve with warm tortillas, pico de gallo, cheese, sour cream, and guacamole.