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Black Bean Quinoa Enchilada Bake

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 450
A hearty and flavorful vegetarian casserole combining quinoa, black beans, and vibrant peppers, topped with melted cheese. Perfect for a satisfying meal that can be easily customized with toppings.

Ingredients

Grains and Liquids

  • 1 cup uncooked quinoa (rinsed)
  • 2 cups water

Vegetables and Herbs

  • 1 tablespoon olive oil
  • 1 small onion (diced)
  • 3 cloves garlic (minced)
  • 1 jalapeño jalapeño (seeds and ribs removed, diced)
  • 1 red bell pepper red bell pepper (diced)
  • 1 orange or yellow bell pepper orange or yellow bell pepper (diced)
  • 1 cup frozen corn kernels
  • Juice of 1 small lime lime juice
  • 1 teaspoon ground cumin
  • 1 tablespoon chili powder
  • 1/3 cup chopped cilantro
  • to taste salt and pepper

Canned Goods

  • 30 oz canned black beans (rinsed and drained)
  • 2 cups enchilada sauce

Dairy

  • 2 cups shredded Mexican cheese

Toppings

  • as desired sliced green onions, avocado, sour cream, cilantro

Instructions 

  • Preheat oven to 350°F (175°C). Cook quinoa with water until fluffy, about 20 minutes.
  • Sauté onion, garlic, and jalapeño in olive oil until softened. Add peppers, corn, lime juice, cumin, chili powder, and cilantro; cook 3-4 minutes.
  • Mix cooked quinoa, black beans, sautéed vegetables, enchilada sauce, and half the cheese. Pour into a baking dish, top with remaining cheese.
  • Cover with foil and bake for 20 minutes. Remove foil and bake 10 more minutes until bubbly and cheese is melted. Let cool 10 minutes before serving.

Notes

This dish freezes well. Use gluten-free enchilada sauce for a gluten-free version. Serve with tortilla chips for added crunch.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: Mexican
Keyword: black beans, Quinoa, vegetarian