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Black Bean Quinoa Enchilada Bake Recipe

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4.2 from 9 reviews

A hearty and flavorful Black Bean Quinoa Enchilada Bake combining protein-rich quinoa and black beans with vibrant vegetables and a zesty enchilada sauce, topped with melted Mexican cheese and fresh garnishes. This crowd-pleasing, baked casserole is perfect for a nutritious family meal or meal prep.

Ingredients

Quinoa Base

  • 1 cup uncooked quinoa, rinsed
  • 2 cups water

Sautéed Vegetables

  • 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

Beans and Sauce

  • 30 oz canned black beans, rinsed and drained
  • 2 cups enchilada sauce (use gluten-free if needed)

Cheese and Toppings

  • 2 cups shredded Mexican cheese
  • Toppings: Sliced green onions, avocado, sour cream, cilantro

Instructions

  1. Preheat and Prepare Dish: Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with cooking spray and set it aside.
  2. Cook Quinoa: In a medium saucepan, combine rinsed quinoa and 2 cups water. Bring to a boil over medium heat, boil for 5 minutes, then reduce to low and simmer for about 15 minutes until the water is absorbed. Remove from heat, fluff with a fork, cover, and set aside.
  3. Sauté Vegetables: Heat olive oil in a large skillet over medium-high heat. Add diced onion, minced garlic, and diced jalapeño and sauté until softened, about 5 minutes. Add diced red and orange/yellow bell peppers and frozen corn kernels; cook for another 3-4 minutes. Stir in lime juice, ground cumin, chili powder, and chopped cilantro. Season with salt and pepper to taste.
  4. Mix Ingredients: In a large bowl, combine the cooked quinoa, rinsed black beans, and the sautéed vegetable mixture. Pour in the enchilada sauce and stir until everything is evenly mixed. Add half a cup of shredded Mexican cheese and mix gently.
  5. Assemble and Bake: Transfer the mixture into the prepared baking dish. Sprinkle the remaining shredded cheese evenly on top. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until cheese is melted and the edges are bubbly. Remove from the oven and allow to cool for 10 minutes.
  6. Serve and Garnish: Garnish with sliced green onions, avocado, sour cream, and fresh cilantro as desired. Serve warm. This dish also freezes well for future meals.

Notes

  • For a gluten-free version, ensure you use gluten-free enchilada sauce.
  • This dish freezes well; freeze in airtight containers for up to 3 months.
  • Serve with tortilla chips for added crunch and authenticity.
  • You can customize toppings according to your preference, such as adding jalapeños or different cheeses.
  • Make sure to rinse quinoa thoroughly to remove any bitterness before cooking.

Find it online: https://recipeplenty.com/black-bean-quinoa-enchilada-bake-recipe/