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Black Bean and Quinoa Enchilada Bake

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!
Course Main Course
Cuisine Mexican
Keywords casserole, quinoa bake
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 10
Calories 221 kcal

Ingredients

  • 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 bell pepper seeds removed, diced
  • 1 orange or yellow bell 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
  • 30 oz canned black beans, rinsed and drained
  • 2 cups red enchilada sauce
  • 2 cups shredded Mexican cheese
  • Toppings: Sliced green onions avocado slices, sour cream, optional

Instructions

  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.
  6. Note-this recipe freezes well! If you need the recipe to be gluten-free make sure you use a gluten-free enchilada sauce. We like to serve it with tortilla chips.
Nutrition Facts
Black Bean and Quinoa Enchilada Bake
Amount Per Serving
Calories 221 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g20%
Cholesterol 21mg7%
Sodium 917mg38%
Potassium 404mg12%
Carbohydrates 25g8%
Fiber 8g32%
Sugar 6g7%
Protein 12g24%
Vitamin A 1540IU31%
Vitamin C 37.4mg45%
Calcium 188mg19%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.