Description
This Black Bean Quinoa Enchilada Bake is a flavorful and satisfying vegetarian dish that’s perfect for a family dinner or a gathering with friends. Packed with protein-rich black beans, quinoa, colorful veggies, and melted cheese, it’s a hearty and delicious meal that’s easy to make.
Ingredients
Units
Scale
Quinoa:
- 1 cup uncooked quinoa, rinsed
- 2 cups water
Vegetable Mixture:
- 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
Additional Ingredients:
- 30 oz canned black beans, rinsed and drained
- 2 cups enchilada sauce
- 2 cups shredded Mexican cheese
Toppings:
- Sliced green onions
- Avocado
- Sour cream
- Cilantro
Instructions
- Preheat the oven: Preheat the oven to 350°F. Grease a 9×13 baking dish with cooking spray.
- Cook the quinoa: Boil quinoa and water, then simmer until water is absorbed. Fluff with a fork and set aside.
- Prepare the vegetable mixture: Sauté onion, garlic, jalapeño, peppers, and corn. Add lime juice, cumin, chili powder, cilantro, salt, and pepper.
- Combine ingredients: Mix cooked quinoa, black beans, and sautéed vegetables. Stir in enchilada sauce and half of the shredded cheese.
- Bake: Transfer mixture to baking dish, top with remaining cheese, cover with foil, and bake. Garnish and serve warm.
Notes
- This dish freezes well.
- Use gluten-free enchilada sauce for a gluten-free option.
- Serve with tortilla chips for added crunch.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 670mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 30mg
