Black Bean Quinoa Enchilada Bake

If you’re seeking a hearty, nutritious meal that’s as colorful as it is delicious, look no further than this Black Bean Quinoa Enchilada Bake. Combining the wholesome goodness of quinoa with the rich flavors of black beans and a medley of vegetables, this dish is perfect for a family dinner or meal prep for the week. It’s a one-pan wonder that’s not only easy to make but also packed with protein and fiber, making it a satisfying option for any occasion.

What Sets This Recipe Apart

This Black Bean Quinoa Enchilada Bake stands out for several reasons. First, it’s a complete meal in itself; combining quinoa, beans, and colorful vegetables ensures you’re getting a well-rounded dish without the need for side items. Second, the use of enchilada sauce adds a bold flavor that ties everything together beautifully. Finally, it’s incredibly customizable! You can easily adjust the spice level and add your favorite toppings, making this dish suitable for everyone, from the spice lover to the picky eater.

What You’ll Gather

• 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 enchilada sauce
• 2 cups shredded Mexican cheese

Equipment & Tools

• Large pot – For cooking the quinoa.
• Skillet – Ideal for sautéing the vegetables.
• Baking dish – To layer and bake the enchilada mixture.
• Spatula – For mixing and serving the dish.

How to Prepare Black Bean Quinoa Enchilada Bake

Step 1: Cook the Quinoa

In a large pot, combine the rinsed quinoa and water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and all the water is absorbed. Remove from heat and set aside.

Step 2: Sauté the Vegetables

In a skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and jalapeño, cooking for another 1-2 minutes until fragrant.

Step 3: Add the Peppers and Corn

Add the diced red and orange or yellow bell peppers and frozen corn to the skillet. Cook for about 5 minutes, stirring occasionally, until the peppers are slightly softened.

Step 4: Combine Ingredients

In a large mixing bowl, combine the cooked quinoa, sautéed vegetable mixture, lime juice, ground cumin, chili powder, chopped cilantro, salt, and pepper. Gently fold in the rinsed and drained black beans.

Step 5: Assemble the Bake

Preheat your oven to 350°F (175°C). In a greased baking dish, spread half of the enchilada sauce on the bottom. Layer the quinoa and black bean mixture evenly over the sauce. Pour the remaining enchilada sauce on top, and sprinkle with shredded Mexican cheese.

Step 6: Bake

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10-15 minutes or until the cheese is bubbly and golden brown.

Dietary Swaps & Alternatives

• For a gluten-free option, ensure your enchilada sauce is gluten-free.
• Swap black beans for other beans like pinto or kidney beans for variety.
• Use dairy-free cheese if you’re looking for a vegan alternative.
• Add cooked chicken or turkey for extra protein if desired.

Problems & Prevention

While this recipe is straightforward, a few common issues can arise:

• Burnt Bottom: Ensure your baking dish is well greased and avoid baking at too high a temperature.
• Dry Enchilada Bake: If the dish seems dry, consider adding a bit more enchilada sauce or a splash of vegetable broth before baking.
• Overcooked Quinoa: Keep an eye on the quinoa while cooking; it should be fluffy and not mushy.

Leftovers & Meal Prep

This Black Bean Quinoa Enchilada Bake is perfect for leftovers! Store any uneaten portions in an airtight container in the refrigerator for up to 5 days. Reheat individual servings in the microwave or oven until warmed through. You can also freeze portions for up to 3 months. Just allow the dish to cool completely before transferring it to a freezer-safe container.

FAQ

Can I make this dish ahead of time?

Absolutely! You can prepare everything in advance, layer it in the baking dish, and refrigerate it before baking. Just add a few extra minutes to the baking time if it’s coming straight from the fridge.

Can I use different vegetables?

Yes! Feel free to customize this recipe with your favorite vegetables. Zucchini, spinach, or even mushrooms would work well in this dish.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze portions for longer storage.

Is this dish spicy?

The heat level really depends on the jalapeño and the amount of chili powder you use. For a milder version, remove the seeds from the jalapeño or omit it altogether.

Final Thoughts

The Black Bean Quinoa Enchilada Bake is a delightful twist on traditional enchiladas, offering a nutritious and flavorful meal that will satisfy everyone at the table. With its vibrant colors and hearty ingredients, this dish not only tastes amazing but also looks stunning. Whether you’re feeding a crowd or preparing for a week of meals, this recipe is sure to become a favorite. So gather your ingredients and get ready to enjoy a delicious, home-cooked meal that’s as easy to make as it is to love.