Black Bean and Quinoa Enchilada Bake
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!
ingredients:1 cup uncooked quinoa, rinsed2 cups water1 tablespoon olive oil1 small onion, diced3 cloves garlic, minced1 jalapeño, seeds and ribs removed,diced1 red pepper, seeds removed, diced1 orange pepper, seeds removed, diced1 cup corn frozen kernelsJuice of 1 small lime1 teaspoon ground cumin1 tablespoon chili powder1/3 cup chopped cilantroSalt and pepper, to taste2 (15 oz) cans black beans, drained and rinsed2 cups red enchilada sauce2 cups shredded Mexican cheeseToppings: Sliced green onions, avocado slices, sour cream, optional
directions:1. Preheat the oven to 350 degrees F. Grease a 9x13 baking dish with cooking spray and set aside.2. 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.3. 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.4. 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 1/2 cup shredded cheese.5.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!