Black Bean and Quinoa Enchilada Bake

Black Bean and Quinoa Enchilada Bake

Course: Main Course
Servings: 4
Calories: 465kcal
Quinoa and veggies deliver a knockout punch of health to this comforting dish. Watch the jalapeno if your family isn't big on spice. Add more cheese if that's your thing.
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Ingredients

Enchilada Bake

  • 3/4 cup quinoa uncooked and rinsed
  • 1 1/2 cup water
  • 1 tbsp olive oil
  • ½ medium onion diced
  • cloves garlic, minced
  • 1 jalapeno seeds and ribs removed, diced
  • 1 red pepper seeds removed, diced
  • 3/4 cup frozen corn kernels
  • 1 small lime juiced
  • 1 tsp cumin
  • 2 tsp chili powder
  • cup cilantro chopped
  • salt
  • ground black pepper
  • 15 oz black beans, drained and rinsed
  • 1 cup red enchilada sauce
  • 1 cup Mexican cheese shredded

Toppings (optional)

  • green onion sliced
  • avocado sliced
  • sour cream

Instructions

  • Preheat oven to 375.
  • Add quinoa and water to a large saucepan and bring to a boil. 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 olive oil over medium-high heat. Add the onion, garlic and jalapeno. Saute 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.
  • Add the quinoa and the rinsed and drained black beans to the veggie mixture. Stir to combine. Stir in the enchilada sauce and 1/2 cup shredded cheese. Pour the mixture into a greased 8X8 square casserole pan. Top with remaining shredded cheese. Cover with aluminum foil.
  • Bake covered 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.

Notes

  • This recipe freezes well! Take through the assembly stage and wrap in plastic wrap after the foil. If frozen, let thaw in fridge for 24 hours.
  • Make ahead – will be good in the fridge up to four days.
  • If you buy a 10 oz. can of enchilada sauce, go ahead and use it all. 

Dairy Free

  • Skip the cheese in the dish and on top. Taste for salt and pepper, possibly adding more instead.

Gluten Free

  • Enchilada sauce often has flour in it. Frontera brand packaged sauce is gluten-free. As is this yummy homemade version from Against All Grain.

Meat Lovers

  • Shredded chicken goes great in this casserole. Add about 2 cups. You may need more sauce. (Plain tomato sauce and more spices work in a pinch.)

Nutrition

Calories: 465kcal | Carbohydrates: 63g | Protein: 23g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 801mg | Potassium: 765mg | Fiber: 15g | Sugar: 8g | Vitamin A: 2044IU | Vitamin C: 51mg | Calcium: 248mg | Iron: 5mg
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