Black Bean and Quinoa Enchilada Bake
Description
This flavorful Mexican-style black bean and quinoa enchilada bake recipe is versatile — serve with chips or roll into tacos, burritos, or enchiladas.
Ingredients
•
2 cups water
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1 cup quinoa
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1 tablespoon olive oil
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1 small onion, diced
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1 yellow bell pepper, diced
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1 orange bell pepper, diced
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1 jalapeno pepper, minced
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2 cloves garlic, minced
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1 (15 ounce) can black beans, rinsed and drained
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1/3 cup chopped fresh cilantro
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1 tablespoon chili powder
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1 teaspoon lime juice
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1 teaspoon ground cumin
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salt and ground black pepper to taste
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1 (10 ounce) can enchilada sauce
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2 cups shredded Cheddar cheese
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes.
3
Heat olive oil in a skillet over medium heat. Add onion, bell peppers, jalapeño pepper, and garlic; cook and stir until softened, about 10 minutes.
4
Combine black beans, pepper mixture, quinoa, cilantro, chili powder, lime juice, cumin, salt, and black pepper in a bowl; transfer to a casserole dish. Pour enchilada sauce over black bean mixture; spread sauce evenly over top. Sprinkle Cheddar cheese over sauce. Cover the dish with aluminum foil.
5
Bake in the preheated oven for 20 minutes. Remove foil; continue baking until cheese is bubbling, 10 to 15 minutes more.