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- 175g quinoa
- 500ml vegetable stock (plus extra water if needed)
- 1tbsp oil
- 3 cloves garlic, minced
- 1 onion, diced
- 1 red pepper, diced
- 3 spring onions, sliced
- 100g sweetcorn kernels
- 1 x 400g tin black beans, drained and rinsed (240g when drained)
- 4tbsp fresh coriander, chopped
- 250g red enchilada sauce (shop-bought or homemade)
- ½ tsp smoked paprika
- ½ tsp hot chilli powder
- Salt
- Black pepper
- 100g grated cheese (I used a mozzarella and cheddar mix)
View Full Recipe at Amouse Your Bouche
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