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 servings
Cuisine: Mexican
Ingredients: 1 cup quinoa (uncooked, rinsed); 2 cup water; 1 tablespoon olive oil; 1 onion (small, diced); 3 clove garlic (minced); 1 jalapeño (seeds and ribs removed, diced); 1 red bell pepper (seeds removed, diced); 1 bell pepper (orange or yellow, seeds removed, diced); 1 cup corn (frozen kernels); 1.5 tablespoon lime juice; 1 teaspoon cumin (ground); 1 tablespoon chili powder; 0.3333333333333333 cup cilantro (chopped); 0.5 teaspoon salt; 0.25 teaspoon pepper; 30 ounce black beans (canned, rinsed and drained); 2 cup enchilada sauce; 2 cup Mexican cheese (shredded); 0.25 cup green onion (sliced); 1 avocado; 0.5 cup sour cream; 0.25 cup cilantro (chopped)

This hearty vegetarian enchilada casserole is a family favorite meal. Meat-lovers, vegetarians, and even kids love it! Serve with your favorite toppings and tortilla chips for dipping!

Prep: 25 min
Cook: 35 min
Total: 1 hr
Servings: 10
Cuisine: Mexican
Difficulty: Medium
Cost: $1.87/serving

Dietary

Gluten-Free
Nut-Free
Soy-Free
Egg-Free
Pescatarian
Vegetarian
Low-Fat
Low-Sugar
Low-Saturated-Fat
Low-Cholesterol
Low-Calorie

Ingredients

1 cup quinoa (uncooked, rinsed)
2 cup water
1 tablespoon olive oil
1 onion (small, diced)
3 clove garlic (minced)
1 jalapeño (seeds and ribs removed, diced)
1 red bell pepper (seeds removed, diced)
1 bell pepper (orange or yellow, seeds removed, diced)
1 cup corn (frozen kernels)
1.5 tablespoon lime juice
1 teaspoon cumin (ground)
1 tablespoon chili powder
0.3333333333333333 cup cilantro (chopped)
0.5 teaspoon salt
0.25 teaspoon pepper
30 ounce black beans (canned, rinsed and drained)
2 cup enchilada sauce
2 cup Mexican cheese (shredded)
0.25 cup green onion (sliced)
1 avocado
0.5 cup sour cream
0.25 cup cilantro (chopped)

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.

Notes

This recipe freezes well! If you need the recipe to be gluten-free, make sure you use a gluten-free enchilada sauce.

Nutrition (per serving)

Calories: 282
Protein: 12.8 g
Carbohydrates: 36.4 g
Fat: 9.3 g
Fiber: 6.3 g
Sodium: 771 mg
Saturated Fat: 4.2 g
Sugar: 5.1 g
Cholesterol: 20 mg