As I’ve progressed from my early 20s to those last precious months of being a 20-something, I’ve noticed something — there are baby people, and there are non-baby people.
Personally, I’m a baby person. I love holding new babies, feeding new babies, exclaiming over the facial expressions of new babies, even changing the diapers of new babies. Babies = constantly delightful and entertaining to me (even if one is crying on a plane! No judgment from me, new parents of America! I know you’ve got it rough!). But there are plenty of perfectly reasonable non-baby people out there who think that babies are boring and intimidating and demanding and would be a whole lot better if they could just walk and talk and use the bathroom on their own.
I don’t think being a baby vs. non-baby person has anything to do with whether or not you like kids — babies are kindof their own special thing. Personally, even though I like kids, I’m a little wary of the 9- to 11-year-old crowd, because you can never quite tell whether to talk to them/reason with them like an adult or not. Those kids can be tricky.
Anyway, this whole rumination on babies is all to say that my very good friends just had a baby, and I’ve been in heaven visiting them and cuddling with their new baby girl. And, in exchange for all the baby cuddles, I brought them a few freezer meals for the coming months of late nights and dirty diapers. I baked this in a disposable pan, covered it in foil with reheating instructions written in sharpie, stuck it in the fridge overnight, and then froze it before delivering it to the new parents. I like the idea of bringing people fully-cooked, frozen meals (rather than something piping hot) — that way they can eat it whenever is most convenient for them!
BLACK BEAN QUINOA ENCHILADA BAKE (recipe from Two Peas and Their Pod)
1 cup quinoa, rinsed and cooked according to package instructions
1 tbsp olive oil
1 small onion, diced
3 cloves garlic, minced
1 jalapeno, diced
1 red pepper, cored and diced
1 orange pepper, cored and diced
1 cup frozen corn, thawed
juice of 1 lime (I did 2, because my limes weren’t very juicy. Damn you, lime shortage!)
2 tsp cumin
1 tbsp chili powder
handful chopped cilantro
salt and pepper to taste
2 15-oz cans black beans, drained and rinsed well
2 cups red enchilada sauce
2-3 cups shredded cheese (I did half cheddar, half pepperjack)
additional cilantro and green onions for topping (optional)
1. Preheat oven to 350. Coat 9×13 baking dish with cooking spray and set aside.
2. In large skillet, heat olive oil over medium-high heat. Add onion, garlic, and jalapeno, and saute until softened and fragrant, 5-6 minutes. Add in red and orange peppers and corn, cooking another 3-4 minutes. Stir in lime juice, cumin, chili powder, cilantro, and salt and pepper.
3. In largest bowl you have, combine cooked quinoa, black beans, and sauteed veggies. Stir in enchilada sauce and half the cheese.
4. Pour quinoa mixture into prepared baking dish and top with remaining cheese. Cover pan with foil and bake 20 minutes. Remove foil and bake an additional 10 minutes. Let cool 10 minutes before eating, topping with additional cilantro and green onions if desired.
Great vegetarian meal that freezes well – what’s not to like?