Black bean and quinoa enchilada bake

Black bean and quinoa enchilada bakeI’m pretty sure my boyfriend Doug is convinced he doesn’t like any dish that doesn’t incorporate some sort of meat. But he does love Tex-Mex flavors, so when I found this one-dish Mexican wonder from one of my favorite blogs (Two Peas and Their Pod), I knew I had to try it.

I was pretty sure we had a winner after Doug took his first bite and asked, “‘What IS this?” and then proceeded to consume about half of the casserole. So if you’re looking for a hearty vegetarian dish, this is the recipe for you.

BLACK BEAN AND QUINOA ENCHILADA BAKE
Servings: 8-10

Ingredients:
1 cup uncooked quinoa, rinsed
2 cups water
1 tablespoon olive oil
1 small yellow onion, diced
3 cloves garlic, minced
1 jalapeño, seeds removed, diced
1 red bell pepper, seeds removed, diced
1 orange 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
2 (15-ounce) cans black beans, drained and rinsed
2 cups red enchilada sauce
2 cups shredded Mexican cheese
Optional toppings: Sliced green onions, avocado slices, sour cream

Black bean and quinoa enchilada bakeDirections:

  1. Preheat the oven to 350°F. Grease a 9×13 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 ½ 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.
  6. Bake for 20 minutes, then remove the 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 and serve warm!

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