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!
Recipe from Two Peas & Their Pod
4.79 from 115 votes
Prep Time 25mins
Cook Time 35mins
Total Time 1hr
1jalapeñoseeds and ribs removed,diced
1red bell pepperseeds removed, diced
1orange or yellow bell pepperseeds removed, diced
1cupcorn frozen kernels
Juice of 1 small lime
Salt and pepperto taste
30ozcanned black beans,rinsed and drained
2cupsred enchilada sauce
2cupsshredded Mexican cheese
Toppings: Sliced green onionsavocado slices, sour cream, optional
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.
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.