Description
This Black Bean Quinoa Enchilada Bake is a delicious and hearty vegetarian dish that’s perfect for a family dinner or entertaining guests. Layers of quinoa, black beans, colorful veggies, and cheese, all baked to perfection with enchilada sauce.
Ingredients
Units
Scale
Quinoa:
- 1 cup uncooked quinoa, rinsed
- 2 cups water
Vegetable Mixture:
- 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
Additional Ingredients:
- 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: Preheat the oven to 350 degrees F. Grease a 9×13 baking dish with cooking spray.
- Cook Quinoa: Boil quinoa and water, then simmer until fluffy. Set aside.
- Sauté Vegetables: Sauté onion, garlic, jalapeño, peppers, and corn. Add lime juice, cumin, chili powder, and cilantro. Season with salt and pepper.
- Combine Ingredients: Mix cooked quinoa, black beans, and vegetable mixture. Add enchilada sauce and cheese.
- Bake: Transfer mixture to baking dish, top with cheese, cover with foil, and bake. Garnish and serve warm.
Notes
- This dish freezes well.
- Use gluten-free enchilada sauce for a gluten-free option.
- Serve with tortilla chips for added crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 30mg
