Black Bean and Quinoa Enchilada Bake
Black Bean and Quinoa Enchilada Bake-a healthy and delicious meal that will become a staple at your house!
I am finally starting to feel like a normal human being. I made some major progress this week. I got out of bed, worked out, left the house a few times, and even did some cooking! I made a Black Bean and Quinoa Enchilada Bake because I was craving Mexican food and it really hit the spot. It is one of the best recipes I’ve created in a long time and I don’t think it is because of my pregnancy cravings. Josh and Caleb loved it and I think you will love it too!
I was nervous about cooking with onion, garlic, and peppers since the smells are intense. Luckily, Josh came to my rescue and chopped all of the ingredients for me! What a guy! And he wore his ski goggles so he wouldn’t cry why chopping the onion.
I sautéed the onion, garlic, peppers, and jalapeño. Yay for bright colors!
I also added in corn, cilantro, fresh lime juice, cumin, and chili powder. This dish is packed with flavor!
In a large bowl, I stirred together cooked quinoa, black beans, enchilada sauce, and my colorful vegetable mixture! Dinner was already looking good! I added some cheese to the party and baked until bubbly!
I can’t even describe how good this Black Bean and Quinoa Enchilada Bake is. It is going on my list of all-time favorite meals. Really, what’s not to love? It has all of my favorite ingredients in one pan! It is the perfect meal!
Josh and Caleb ate their enchilada bake with tortilla chips. They used their chips to scoop up the cheesy quinoa and black bean goodness! I topped my portion with avocado slices! It is good however you want to eat it!
Promise me you will make my Black Bean and Quinoa Enchilada Bake! It is my new favorite recipe! I know it is going to be a regular at our dinner table!
Black Bean and Quinoa Enchilada Bake
Yield: Serves 8-10
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
This Black Bean and Quinoa Enchilada Bake is SO good! Promise me you will make it. It is one of our favorite meals! I guarantee it will be a regular at your house!
1 cup uncooked quinoa, rinsed
2 cups water
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 jalapeño, seeds and ribs removed,diced
1 red pepper, seeds removed, diced
1 orange pepper, seeds removed, diced
1 cup corn frozen kernels
Juice of 1 small lime
1 teaspoon ground cumin
1 tablespoon chili powder
1/3 cup chopped cilantro
Salt and pepper, to taste
2 (15 oz) cans black beans, drained and rinsed
2 cups red enchilada sauce
2 cups shredded Mexican cheese
Toppings: Sliced green onions, avocado slices, sour cream, optional
1. Preheat the oven to 350 degrees F. Grease a 9x13 baking dish with cooking spray and set aside.
2. 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.
3. 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.
4. 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.
5.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.