I had a can of green enchilada sauce that needed using up so I used that in place of the salsa verde, which worked really well. This was a lovely bake.
Salsa Verde Quinoa Bake (from The Sweets Life)
1 tbsp olive oil
1 onion, chopped
2 peppers, chopped
1 tbsp minced fresh garlic
300g quinoa, cooked
1 400g can black beans, drained and rinsed
225g salsa verde
120g cream cheese
2 tbsp flour
1 tsp ground cumin
1/2 tsp ground coriander
salt and pepper
50g cheddar or Montary Jack cheese, grated
Preheat the oven to 180C.
Heat the oil in a large saucepan over medium heat. Add the onion and peppers and cook for 6 mins or until softened. Add the garlic and flour and cook for 2 mins. Add the milk, stirring constantly, and bring to a boil.
Remove from the heat and stir in the cream cheese, cumin, coriander, salt, and pepper, mixing to combine. Mix in the black beans, quinoa, and salsa verde.
Pour the mixture into a greased oven-proof dish. Sprinkle with crushed tortilla chips and grated cheese. Bake for 30 mins, or until the cheese is golden and the mixture is heated through.