Can you believe it? Two new dishes and two back-to-back posts. I know, it’s crazy.
Our CSA items have been dictating our meals, so I needed to find a recipe that would be a great fit for the small butternut squash I received. The first place I looked was the Post Punk Kitchen website, where I found this Butternut Rancheros recipe. And, seriously, it’s one of the best dishes I’ve had in a while. The beans are so flavorful and pair perfectly with the roasted butternut squash.
I did change up a few things. The original recipe calls for cumin and coriander seeds, but I only had ground for both, so I just added it to the onions, jalapenos and garlic instead of roasting first. Also, the recipe calls for blending the onion and tomato sauce mixture before adding the beans, but I just left them whole. And, honestly, my only reasoning was that I didn’t want to have to wash my blender. Call me lazy. And I had some flour tortillas that needed to be eaten, so I threw them on the side, but they’re not necessary.
The dish comes together really fast. While the butternut squash is roasting in the oven (be careful slicing it!!), you can prepare the beans. And it’s really budget-friendly, too, if you have the spices on hand. I’ll definitely be making this dish again.
This recipe is adapted from the latest issue of Vegetarian Times. It’s extremely cheap to make and very easy to pull together. In other words: my kind of meal! I love that it uses quinoa as the base grain rather than rice. Quinoa cooks faster than rice and is very nutritious.
As usual, I doubled the recipe, and it made a ton of the stuff, so we had plenty for leftovers. Also, instead of adding two cans of black beans, I substituted a can of pinto beans for a can of black beans, which added a little different texture.
Tex-Mex Quinoa with Black Beans and Corn
Serves 2 + leftovers
2 tbsp olive oil
1 tbsp cumin
2 cups prepared black bean soup (I used one box of the Dr. McDougall’s Black Bean Soup as the recipe suggested)
2 cups mild or medium picante sauce
2 cups quinoa, uncooked
1 15 oz. can of black beans, rinsed and drained
1 15 oz. can of pinto beans, rinsed and drained
2 cups frozen corn
6 green onions, sliced
4 tbsp pickled jalapeño chiles, chopped
salt and pepper to taste
Heat the oil in a deep skillet over medium heat. Add the cumin and cook for about 2 minutes. Add the soup, 1 cup of water, 1 cup of picante sauce, and quinoa. Stir and bring to a boil over high heat. Reduce the heat to medium-low and cook for about 12 minutes. By this time, most of the liquid should be absorbed, so add another cup of water. Add the beans and corn and cook for another 10 minutes or until all of the liquid has been absorbed and the quinoa is completely cooked (it will look translucent). Add the remaining picante sauce, green onions, and jalapeños. Add salt and pepper to taste.
Serve with a side of tortilla chips.