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Black Bean Quinoa Enchilada Bake

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  • Author: Asma
  • 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

Units Scale
  • 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.

Find it online: https://lovetocookrecipes.com/black-bean-quinoa-enchilada-bake/