Description
A hearty and nutritious Black Bean Quinoa Enchilada Bake, packed with flavor and easy to prepare.
Ingredients
Scale
- 1 cup uncooked quinoa, rinsed
- 2 cups water
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeds and ribs removed, diced
- 1 red bell pepper, diced
- 1 orange or yellow bell pepper, diced
- 1 cup frozen corn kernels
- Juice of 1 small lime
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- 1/3 cup chopped cilantro
- Salt and black pepper, to taste
- 30 oz canned black beans, rinsed and drained
- 2 cups enchilada sauce
- 2 cups shredded Mexican cheese
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking dish and set aside.
- In a saucepan, bring quinoa and water to a boil. Boil for 5 minutes, then reduce heat to low and simmer for 15 minutes until water is absorbed. Fluff with a fork, cover, and set aside.
- Heat olive oil in a large skillet over medium-high heat. Add onion, garlic, and jalapeño. Sauté for about 5 minutes until softened.
- Add bell peppers and corn. Cook for 3–4 minutes. Stir in lime juice, cumin, chili powder, cilantro, salt, and pepper.
- In a large bowl, combine cooked quinoa and black beans. Add the sautéed vegetables and mix well. Stir in enchilada sauce and ½ cup shredded cheese.
- Transfer mixture to the baking dish. Top with remaining cheese. Cover with foil.
- Bake for 20 minutes. Remove foil and bake another 10 minutes until cheese is melted and edges are bubbling.
- Let cool for 10 minutes. Add desired toppings and serve warm.
Notes
- This dish freezes well.
- To keep it gluten-free, use a gluten-free enchilada sauce.
- Serve with tortilla chips if desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 221
- Sugar: 6 g
- Sodium: 917 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Carbohydrates: 25 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 21 mg
Keywords: Black Bean Quinoa Enchilada Bake