Black Bean & Quinoa Enchilada Bake

My favorite way to eat quinoa is always southwestern. I also love enchiladas so I couldn’t wait to try this recipe from Two Peas and Their Pod! It was delicious. I made some slight variations to the recipe mostly for connivence of what I had on hand and to make my husband happy 🙂 He doesn’t like things overly saucy (I am the total opposite so it’s fun to find a balance!)  I love that it’s vegetarian but loaded with protein. I try to add meatless meals in a couple times a week.

You can serve with a side of tortilla chips. I love the added crunch! I had the leftovers for lunch the next day with a diced avocado on top. I highly recommend the avocado!

Black Bean & Quinoa Enchilada Bake

 

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A meatless meal that is easy and full of protein.

Author: Adell Goff

Recipe type: Dinner

Ingredients

• 1 cup uncooked quinoa, rinsed
• 2 cups water
• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 jalapeno, seeds and ribs removed, diced
• 1 red pepper, seeds removed, diced
• 1 orange pepper, seeds removed, diced
• 1 (15 oz) can corn, drained*
• juice of 1 small lime or lemon if you don't have a lime. I used a lemon.
• 1 teaspoon ground cumin
• 1 tablespoon chili powder
• ⅓ cup chopped cilantro
• salt and pepper, to taste
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup red enchilada sauce**
• 2 cups shredded cheddar cheese or mexican cheese
• Tortilla chips, optional
• Optional toppings: avocado, green onions, sour cream

Instructions

1. Heat your oven to 350 degrees. Grease a 2 &1/2 quart casserole dish. (or a 9x13 dish).
2. In a large pot, bring the water and rinsed quinoa to a boil over medium heat. Boil for 5 minutes then turn the heat to low and simmer for about 15 more minutes, or until all the water is absorbed. Remove from heat and fluff with a fork. Cover and set aside.
3. In a large skillet, heat the olive oil over medium-high heat. Add in the onion, garlic & jalapeno. Saute until softened (about 5 min). Add the peppers and corn. Cook for about 2 minutes. Add the lemon (or lime) juice, cumin, chili powder and cilantro. Season with salt and pepper.
4. Add the black beans to the pot of quinoa then add the pepper mixture. Stir to combine. Now, pour in the enchilada sauce and stir. Add ½ cup of the shredded cheese.
5. Pour the quinoa mixture into the baking dish. Top with remaining cheese. Cover mixture with foil and bake for 20 minutes. Remove foil and bake for an additional 5-10 minutes or until the cheese is melted and the edges are bubbling. Let it cool for 10 minutes before serving. Serve with tortilla chips and toppings if you choose.

Notes

* I used a can of corn but the original recipe calls for 1 cup of frozen corn. Use what you have or prefer. **Original recipe calls for 2 cups of sauce. I only used 1 cup but if you choose to use 2 cups, I would bake in a 9x13 baking dish.

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