A flavorful, vegetarian-friendly Mexican-inspired dish, this Black Bean Quinoa Enchilada Bake combines protein-packed quinoa, hearty black beans, colorful veggies, and melty cheese for a meal that’s both comforting and nutritious. Perfect for weeknight dinners or meal prep, it’s a surefire crowd-pleaser!
Why You’ll Love This Recipe
- Hearty and satisfying: Packed with protein and fiber from quinoa and black beans.
- Family-friendly: A cheesy, flavorful dish everyone will enjoy.
- Customizable: Add your favorite veggies or toppings to make it your own.
- Meal prep friendly: Makes great leftovers for lunches or dinners.
- Gluten-free: Naturally gluten-free, perfect for those with dietary restrictions.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 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 frozen corn 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
- Optional toppings: Sliced green onions, avocado, sour cream, cilantro
Directions
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish with cooking spray and set aside.
- In a medium saucepan, combine quinoa and water. Bring to a boil over medium heat, then reduce to a simmer and cook for 15 minutes or until water is absorbed. Fluff with a fork and set aside.
- Heat olive oil in a skillet over medium heat. Add onion, garlic, and jalapeño; sauté until softened. Stir in bell peppers, corn, lime juice, cumin, chili powder, and cilantro. Season with salt and pepper.
- In a large bowl, mix cooked quinoa, black beans, sautéed veggies, and enchilada sauce. Stir in 1/2 cup of shredded cheese.
- Pour the mixture into the prepared baking dish and top with the remaining cheese. Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes, or until the cheese is bubbly and melted.
- Let cool for 10 minutes before garnishing with optional toppings and serving.
Servings and Timing
- Prep Time: 25 minutes
- Cooking Time: 35 minutes
- Total Time: 1 hour
- Servings: 10
Variations
- Add meat: Include cooked ground turkey or chicken for a non-vegetarian twist.
- Spice it up: Use a hotter enchilada sauce or leave the jalapeño seeds for extra heat.
- Cheese swaps: Substitute with Monterey Jack, cheddar, or a plant-based cheese for a vegan option.
- Extra veggies: Add zucchini, spinach, or mushrooms for added nutrition.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze the baked dish in portions for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm in the oven at 350°F for 10-15 minutes or microwave individual servings until heated through.
FAQs
What is quinoa, and how does it taste?
Quinoa is a gluten-free seed that cooks like a grain. It has a mild, nutty flavor that pairs well with bold seasonings.
Can I use canned corn instead of frozen?
Yes, canned corn works as a substitute. Be sure to drain it before adding.
Is this recipe vegan?
Not as written, but you can make it vegan by using dairy-free cheese and ensuring the enchilada sauce is vegan-friendly.
Can I make this ahead of time?
Absolutely! Assemble the bake up to a day in advance and store it in the fridge until ready to cook.
How do I make it spicier?
Add diced jalapeños with seeds, use spicy enchilada sauce, or sprinkle crushed red pepper flakes.
Can I use a different grain instead of quinoa?
Yes, rice or bulgur wheat can be used, but cooking times may vary.
How can I reduce the calories in this dish?
Use reduced-fat cheese and less oil, and consider skipping some of the optional toppings.
What kind of enchilada sauce should I use?
Choose a sauce that suits your spice preference, such as mild, medium, or hot. Homemade enchilada sauce is also a great option.
Can I double this recipe for a larger crowd?
Yes, simply double the ingredients and bake in two 9×13-inch dishes.
What’s the best way to serve this dish?
Pair it with a simple side salad, tortilla chips, or guacamole for a complete meal.
Conclusion
This Black Bean Quinoa Enchilada Bake is a flavorful, versatile, and healthy dish that’s perfect for any occasion. Whether you’re looking for a comforting family meal or a dish to prep for the week, this recipe delivers. Try it tonight and enjoy the blend of Mexican-inspired flavors in every bite!
Print
Black Bean Quinoa Enchilada Bake
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 10 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Description
A hearty and healthy Black Bean Quinoa Enchilada Bake that’s packed with Mexican flavors, colorful veggies, and gooey cheese. Perfect for a vegetarian, protein-packed weeknight dinner that the whole family will love!
Ingredients
- Grains:
- 1 cup uncooked quinoa, rinsed
- 2 cups water
- Vegetables:
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, diced (seeds and ribs removed)
- 1 red bell pepper, diced
- 1 orange or yellow bell pepper, diced
- 1 cup frozen corn kernels
- Flavoring:
- Juice of 1 small lime
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- Salt and pepper, to taste
- 1/3 cup chopped cilantro
- Beans & Sauce:
- 30 oz canned black beans, rinsed and drained
- 2 cups enchilada sauce
- Cheese:
- 2 cups shredded Mexican cheese
- Optional Toppings:
- Sliced green onions
- Avocado slices
- Sour cream
- Fresh cilantro
Instructions
- Preheat and Prepare the Baking Dish:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray.
- Cook the Quinoa:
- In a medium saucepan, bring quinoa and water to a boil over medium heat. Lower the heat and simmer for 15 minutes or until water is absorbed. Fluff with a fork.
- Sauté the Veggies:
- Heat olive oil in a skillet over medium heat. Sauté the onion, garlic, and jalapeño until softened (about 2–3 minutes).
- Add the bell peppers, corn, lime juice, cumin, and chili powder. Cook for another 5 minutes. Stir in chopped cilantro and season with salt and pepper.
- Combine Ingredients:
- In a large mixing bowl, combine cooked quinoa, black beans, sautéed veggies, and enchilada sauce. Mix in 1/2 cup of the shredded cheese.
- Assemble the Dish:
- Spread the mixture evenly into the prepared baking dish. Sprinkle the remaining cheese on top. Cover with foil.
- Bake:
- Bake for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is fully melted and bubbly.
- Cool and Serve:
- Let the bake cool for about 10 minutes. Add desired toppings such as sliced green onions, avocado, sour cream, and fresh cilantro before serving.
Notes
- Make it Spicy: Add an extra jalapeño or a pinch of cayenne pepper for a spicier dish.
- Vegan Option: Use dairy-free cheese and ensure the enchilada sauce is vegan.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave.
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