Description
A hearty and flavorful black bean quinoa enchilada bake, perfect for a satisfying meal.
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 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 pepper, to taste
- 30 oz canned black beans, rinsed and drained
- 2 cups enchilada sauce
- 2 cups shredded Mexican cheese
- Toppings: sliced green onions, avocado, sour cream, cilantro
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking dish.
- In a saucepan, bring quinoa and water to a boil. Boil 5 minutes, reduce heat, cover, and simmer 15 minutes until water is absorbed. Fluff and set aside.
- In a skillet, heat olive oil over medium-high. Sauté onion, garlic, and jalapeño for about 5 minutes.
- Add bell peppers and corn; cook 3–4 minutes. Stir in lime juice, cumin, chili powder, cilantro, salt, and pepper.
- In a large bowl, combine quinoa, black beans, and sautéed vegetables. Stir in enchilada sauce and ½ cup cheese.
- Transfer mixture to the baking dish. Top with remaining cheese. Cover with foil and bake 20 minutes.
- Remove foil and bake 10 more minutes until cheese is melted and bubbly.
- Let cool 10 minutes. Add toppings and serve warm.
Notes
- Freezes well for later meals.
- Use gluten-free enchilada sauce if needed.
- Serve with tortilla chips for added crunch.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 221
- Sugar: 6g
- Sodium: 917mg
- Fat: 9g
- Saturated Fat: 4g
- Carbohydrates: 25g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 21mg
Keywords: Black Bean Quinoa Enchilada Bake