Black Bean Quinoa Enchilada Bake
User Reviews
4.7
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Prep Time
25 mins
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Cook Time
35 mins
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Total Time
1 hr
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Servings
10
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Calories
221 kcal
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Course
Main Course
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Cuisine
Mexican
Black Bean Quinoa Enchilada Bake
Description
This dish starts with quinoa cooked until fluffy and combined with black beans and a mixture of sautéed vegetables including onion, garlic, jalapeño, and assorted bell peppers. The sauté is seasoned with lime juice, cumin, chili powder, cilantro, salt, and pepper to infuse a bright and mildly spicy flavor profile. This mixture gets folded together and mixed through with enchilada sauce and a portion of shredded Mexican cheese.
The combined ingredients are placed in a greased baking dish, topped with the remaining cheese, and covered with foil. Baking allows flavors to meld while melting cheese forms a golden crust. The resulting casserole offers a balance of tender grains, soft beans, melty cheese, and spiced vegetables.
Serving garnishes such as sliced green onions, avocado, sour cream, and additional cilantro add freshness and creaminess. This bake works well as a main dish for a meatless meal or a hearty side at gatherings.
Ingredients
- 1 cup quinoa rinsed, uncooked
- 2 cups water
- 1 tablespoon olive oil
- 1 onion diced, small
- 3 cloves garlic minced
- 1 jalapeno pepper seeds and ribs removed, diced
- 1 red bell pepper seeds removed, diced
- 1 bell pepper seeds removed, diced, orange or yellow
- 1 cup corn frozen kernels
- lime juice of 1 small lime
- 1 teaspoon cumin ground
- 1 tablespoon chili powder
- 1/3 cup cilantro chopped
- salt to taste
- black pepper to taste
- 30 oz black beans rinsed and drained, canned
- 2 cups enchilada sauce
- 2 cups Mexican cheese shredded
- green onion toppings; sliced green onions
- avocado
- sour cream
- cilantro
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 DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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