Black Bean Quinoa Enchilada Bake

Name: Black Bean Quinoa Enchilada Bake
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 10 serving
Ingredients: 1 cup uncooked quinoa; 2 cups water; 1 tablespoon olive oil; 1 small onion; 3 cloves garlic; 1 jalapeño; 1 red bell pepper; 1 orange or yellow bell pepper; 1 cup corn frozen kernels; Juice of 1 small lime; 1 teaspoon ground cumin; 1 tablespoon chili powder; 1/3 cup chopped cilantro; Salt and pepper; 30 oz canned black beans; 2 cups enchilada sauce; 2 cups shredded Mexican cheese; Toppings: Sliced green onions, avocado, sour cream, cilantro

User Reviews

4.7

1,044 reviews

Excellent

Prep Time
25 mins
Cook Time
25 mins
Total Time
1 hr
Servings
10
Calories
221 kcal
Course
Main Course
Cuisine
Mexican

Black Bean Quinoa Enchilada Bake

Iris Warren

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This Black Bean and Quinoa Enchilada Bake is a family favorite! Kids and adults love it and the leftovers are great too! Serve with tortilla chips!

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Ingredients

Servings

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, seeds removed, diced
1 orange or yellow bell pepper, seeds removed, diced
1 cup corn frozen 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

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Instructions

Preheat the oven to 350 degrees F. Grease a 9x13 baking dish with cooking spray and set aside.
Add quinoa and water to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Cover quinoa and set aside.
In a large skillet, heat the tablespoon of olive oil over medium-high heat. Add the onion, garlic, and jalapeño. Sauté until softened, about 5 minutes. Add in the peppers and corn. Cook for about 3-4 minutes. Add the lime juice, cumin, chili powder, and cilantro. Stir to combine. Season with salt and pepper, to taste.
In a large bowl, add the cooked quinoa and black beans. Add the sautéed vegetable mixture and stir to combine. Pour in the enchilada sauce and stir. Add 1/2 cup shredded cheese.
Pour the black bean and quinoa mixture into the prepared baking dish. Top with remaining shredded cheese. Cover the pan with foil. Bake for 20 minutes, then remove foil. Bake an additional 10 minutes, or until the cheese is melted and edges are bubbling. Remove from the oven, and let cool for 10 minutes. Garnish with toppings, if desired. Serve warm.
Note-this recipe freezes well! If you need the recipe to be gluten-free make sure you use a gluten-free enchilada sauce. We like to serve it with tortilla chips.

Nutrition Information

Show Details

Calories 221kcal (11%) Carbohydrates 25g (8%) Protein 12g (24%) Fat 9g (14%) Saturated Fat 4g (20%) Cholesterol 21mg (7%) Sodium 917mg (38%) Potassium 404mg (12%) Fiber 8g (32%) Sugar 6g (12%) Vitamin A 1540IU (31%) Vitamin C 37.4mg (42%) Calcium 188mg (19%) Iron 2.5mg (14%)

Nutrition Facts

Serving: 10Serving

Amount Per Serving

Calories 221 kcal

% Daily Value*

Calories	221kcal	11%
Carbohydrates	25g	8%
Protein	12g	24%
Fat	9g	14%
Saturated Fat	4g	20%
Cholesterol	21mg	7%
Sodium	917mg	38%
Potassium	404mg	9%
Fiber	8g	32%
Sugar	6g	12%
Vitamin A	1540IU	31%
Vitamin C	37.4mg	42%
Calcium	188mg	19%
Iron	2.5mg	14%