• 3 Tbsp Olive or Avocado Oil
• 3 Tbsp Flour
• 3 Cups Chicken Stock
• 1/3 Cup Chili Powder (I used regular and chipotle powder)
• 1 Tsp Salt
• 1 Tbsp Oregano

 

• 1 1/4 Cup Red Quinoa, Rinsed
• 3 Cloves Garlic, Minced
• 1 Small Onion, Diced
• 2 Bell Peppers, Diced
• 1 Jalapeno, Diced
• Salt and pepper
• 2 15oz cans of Black Beans, Rinsed
• 1 Cup Frozen Corn
• 2 Tbsp Fresh Cilantro, Chopped
• 2 Cups Cheddar Cheese (Divided)

 

Method:

In a small pot, heat the oil and whisk in the flour. Continue to stir until smooth. Cook over medium heat for about 5 minutes, whisking constantly. Add the chicken stock a little at a time while still stirring, this will help prevent lumps! Add in the spices and simmer for for about 15-20 minutes, stirring frequently. Sauce should thicken. Set aside to cool.

In a medium pot, cook the quinoa in 2 1/2 cups of water. Drain any excess water.

In a large pan, heat a little oil and sautee the garlic, onion and peppers for about 5 minutes. Add in the sauce, beans and corn. Bring to a simmer and add in the cooked quinoa. Simmer again and stir together. Add in cilantro and half the cheese.

Pour into a 9×13 pan and top with additional cheese. Bake at 375 for 20 minutes. Cheese should be bubbly. Serve with your favorite toppings!