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Black Bean Quinoa Enchilada Bake

This Black Bean Quinoa Enchilada Bake is a nutritious, one-pan wonder packed with flavor and customizable for any palate!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Healthy, Meal Prep, Vegetarian
Servings: 6 servings

Ingredients

  • 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
  • 1 small lime Juice of 1
  • 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

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Equipment

  • Large pot
  • Skillet
  • Baking Dish
  • Spatula

Notes

  • 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.