Erin at Gibble Me This recently posted Mexican tamale pies. The beans and polenta enticed me to try it too, especially since I’d recently come across a recipe for quinoa polenta. The day before making the Mexican tamale pies, I made double the quinoa polenta so that I could also use it for the quinoa BBQ polenta. I also made refried beans (with 4 cloves garlic, cumin, chili powder, chipotle powder, and cayenne pepper) overnight in the slow cooker and to use those beans before blending them with my immersion blender. Ingredients slow-cooker refried beans 1 15 oz can Muir Glen fire roasted diced tomatoes (no salt added) frozen Whole…
I am loving this quinoa polenta by Straight Up Food. I originally found the recipe after liking Ancient Harvest quinoa polenta and wanting to make my own. I followed the recipe pretty closely, just making a few minor changes (using a mix of red quinoa and regular quinoa, omitting onion powder because I didn’t have any). I made the BBQ sauce in my Vitamix. I topped the quinoa polenta with mushrooms, red peppers, baby spinach, scallions, and shredded cheddar cheese. I partitioned the leftovers into two medium-sized tupperwares and added more black beans and spinach.