Description
A bold, comforting vegetarian dish that combines the hearty texture of quinoa with the smoky zest of enchilada sauce, black beans, sweet corn, and melted cheese. This casserole-style bake is a weeknight dinner hero and a fantastic meal prep option that reheats like a dream.
Ingredients
Units
Scale
- 1 cup uncooked quinoa rinsed
- 2 cups water or vegetable broth
- 1 tbsp olive oil
- 1 small onion diced
- 1 bell pepper diced
- 1 can black beans drained and rinsed
- 1 cup corn fresh, frozen, or canned
- 1 can (15 oz) red enchilada sauce
- 1/2 tsp cumin
- 1/2 tsp chili powder
- Salt and pepper to taste
- 1 1/2 cups shredded Mexican blend cheese
- Optional toppings sliced avocado, cilantro, sour cream, jalapeños
Instructions
- Preheat oven to 375°F (190°C)
- Cook quinoa with water or broth according to package instructions
- In a large skillet, heat olive oil over medium heat. Add onion and bell pepper, sauté until soft, about 5 minutes
- In a large mixing bowl, combine cooked quinoa, sautéed veggies, black beans, corn, enchilada sauce, cumin, chili powder, salt, and pepper. Stir to mix well
- Transfer the mixture to a greased 9×13-inch baking dish. Top with shredded cheese
- Bake for 20 to 25 minutes, or until cheese is melted and bubbly
- Let cool slightly, then serve with your favorite toppings
Notes
- Use green enchilada sauce or a homemade version for a twist
- Add cooked shredded chicken for extra protein
- Swap black beans for pinto beans if preferred
- Leftovers store well in the fridge for up to 4 days and freeze beautifully
Nutrition
- Calories: 330
- Sugar: 4g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 13g
- Cholesterol: 25mg
