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Lentil Quinoa Taco Pie Recipe

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This recipe for Lentil Quinoa Taco Pie is from The Yandrick Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup cooked quinoa
1 15 ounce can black beans, drained and rinsed
3/4 cup shredded cheddar cheese, divided
1 large egg, beaten
1/2 cup chopped fresh cilantro
2 tsp olive oil
1 small yellow onion, diced
1/2 orange bell pepper, chopped
1 T ancho chilli powder
1 tsp ground cumin
2 cups canned crushed tomatoes
1/2 cup water
1 19 ounce can lentils, drained
sea salt and black pepper

Garnishes: sour cream, shredded iceberg lettuce, jalepeno peppers, chopped tomato, fresh chopped cilantro
Directions:
Directions:
Preheat oven to 375 degrees. Spray a 2 quart baking dish with cooking spray. In a medium bowl, mix together quinoa, beans, one half of the cheese, beaten egg and cilantro. Set aside.

In a medium skillet, heat oil. Add onion and cook until softened, about 4 minutes. Ad bell pepper, chile powder, cumin. Cook another 2 minutes. Stir in tomatoes, water and lentils. Simmer and stir for an additonal 5 minutes. Add salt and pepper.

Spread half of the sauce over the bottom of prepared baking dish. Top with quinoa mixture. Top with remaining sauce. Cover and bake for 25 minutes. Uncover and sprinkle with remaining one half of cheese. Bake an additonal 10 minutes.

Garnish as desired and serve.

 

 

 

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