Black Bean and Quinoa Enchilada Bake-a healthy and delicious meal that will become a staple at your house!
I’m at last beginning to feel like an ordinary person. I gained some significant headway this week. I got up, worked out, left the house a couple of times, and even did some cooking! I made a Black Bean and Quinoa Enchilada Bake on the grounds that I was longing for Mexican food and it truly hit the spot. It is probably the best formula I’ve made in quite a while and I don’t think it is a direct result of my pregnancy longings. Josh and Caleb cherished it and I figure you will adore it too!I was apprehensive about cooking with onion, garlic, and peppers since the scents are extraordinary. Fortunately, Josh acted the hero and cleaved the entirety of the elements for me! What a person! Furthermore, he wore his ski goggles so he wouldn’t cry why slashing the onion.
I sautéed the onion, garlic, peppers, and jalapeño. Whoopee for brilliant colors!I likewise included corn, cilantro, new lime juice, cumin, and stew powder. This dish is loaded with flavor!In an enormous bowl, I blended together cooked quinoa, dark beans, enchilada sauce, and my bright vegetable combination! Supper was at that point looking great! I added some cheddar to the gathering and prepared until effervescent!
I can’t depict how great this Black Bean and Quinoa Enchilada Bake is. It is going on my rundown ever most loved dinners. Truly, what’s not to adore? It has the entirety of my #1 fixings in a single container! It is the ideal feast!
This Black Bean and Quinoa Enchilada Bake is SO good! Promise me you will make it. It is one of our favorite meals! I guarantee it will be a regular at your house!
- 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,
- 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 red enchilada sauce
- 2 cups shredded Mexican cheese
- Toppings: Sliced green onions avocado slices, sour cream, optional.
- Preheat the oven to 350 degrees F. Grease a 9×13 baking dish with cooking spray and set aside.
- Add quinoa and water to a medium saucepan and bring to a boil over medium heat. 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 tablespoon of olive oil over medium-high heat. Add the onion, garlic, and jalapeño. Sauté 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.
- In a large bowl, add the cooked quinoa and black beans. Add the sautéed vegetable mixture and stir to combine. Pour in the enchilada sauce and stir. Add ½ cup shredded cheese.
- Pour the black bean and quinoa mixture into the prepared baking dish. Top with remaining shredded cheese. Cover the pan with foil. Bake 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.
- Note-this recipe freezes well! If you need the recipe to be gluten-free make sure you use a gluten-free enchilada sauce. We like to serve it with tortilla chips.