Black Bean Quinoa Enchilada Bake Recipe
A hearty and flavorful Black Bean Quinoa Enchilada Bake combining protein-rich quinoa and black beans with vibrant vegetables and classic Mexican spices, baked to perfection with melted cheese for a comforting, nutritious meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Quinoa
- 1 cup uncooked quinoa, rinsed
- 2 cups water
Vegetables and Seasonings
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeds and ribs removed, diced
- 1 red bell pepper, seeds removed, diced
- 1 orange or yellow bell pepper, seeds removed, 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
Other Ingredients
- 30 oz canned black beans, rinsed and drained
- 2 cups enchilada sauce
- 2 cups shredded Mexican cheese blend
Toppings
- Sliced green onions
- Avocado
- Sour cream
- Cilantro
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with cooking spray and set it aside.
- Cook Quinoa: In a medium saucepan, combine the rinsed quinoa with 2 cups of water and bring to a boil over medium heat. Let it boil for 5 minutes, then reduce the heat to low and simmer for about 15 minutes, or until the water is fully absorbed. Remove from heat, fluff with a fork, cover, and set aside.
- Sauté Vegetables: Heat the tablespoon of olive oil in a large skillet over medium-high heat. Add diced onion, minced garlic, and diced jalapeño. Sauté for about 5 minutes until softened. Then add the diced red and orange/yellow bell peppers along with the frozen corn kernels. Cook for another 3-4 minutes. Stir in lime juice, ground cumin, chili powder, and chopped cilantro. Season with salt and pepper to your taste.
- Combine Mixture: In a large mixing bowl, combine the cooked quinoa and rinsed black beans. Add the sautéed vegetable mixture and stir well. Pour in the enchilada sauce and stir to combine evenly. Add ½ cup of shredded Mexican cheese and mix it in.
- Assemble and Bake: Transfer the quinoa and bean mixture into the prepared baking dish. Spread it evenly and top with the remaining shredded cheese. Cover the dish tightly with aluminum foil. Bake for 20 minutes, then remove the foil and bake for an additional 10 minutes, or until the cheese is melted and edges are bubbly.
- Cool and Serve: Remove the bake from the oven and allow it to cool for 10 minutes before serving. Garnish with your choice of sliced green onions, avocado, sour cream, and cilantro. Serve warm.
Notes
- This recipe freezes well. For best results, cover tightly and freeze in portioned containers.
- To make it gluten-free, ensure you use a gluten-free enchilada sauce.
- Great served with crunchy tortilla chips for added texture.
- You can adjust the spiciness by adding or omitting the jalapeño and seeds.
