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Black Bean Quinoa Enchilada Bake Recipe

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4.2 from 80 reviews

This Black Bean and Quinoa Enchilada Bake is a delicious and hearty Mexican-inspired casserole that's perfect for families. Packed with protein-rich quinoa and black beans, vibrant bell peppers, and topped with melted Mexican cheese, it's a crowd-pleaser that works well for weeknight dinners and meal prep. Serve it with tortilla chips and your favorite toppings for a satisfying, flavorful meal everyone will love.

  • Total Time: 1 hour
  • Yield: 10 servings

Ingredients

Grains and Legumes

  • 1 cup uncooked quinoa, rinsed
  • 30 oz canned black beans, rinsed and drained

Vegetables and Aromatics

  • 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
  • 1/3 cup chopped cilantro

Spices and Oils

  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 tablespoon chili powder
  • Salt and pepper, to taste

Other Ingredients

  • 2 cups enchilada sauce (ensure gluten-free if needed)
  • 2 cups shredded Mexican cheese

Toppings (Optional)

  • Sliced green onions
  • Avocado slices
  • Sour cream
  • Additional cilantro

Instructions

  1. Preheat and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with cooking spray and set it aside.
  2. Cook Quinoa: In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil over medium heat. Let it boil for 5 minutes, then reduce the heat to low and simmer uncovered for about 15 minutes until the water is absorbed. Remove from heat, fluff with a fork, cover, and set aside.
  3. Sauté Vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced onion, minced garlic, and diced jalapeño. Sauté for about 5 minutes until softened. Then add the diced red and orange/yellow bell peppers and corn kernels. Cook for another 3-4 minutes until the vegetables are tender but still vibrant.
  4. Add Seasonings: Stir in the lime juice, ground cumin, chili powder, and chopped cilantro. Season with salt and pepper to taste. Mix well to combine all flavors.
  5. Combine Mixture: In a large bowl, mix the cooked quinoa, rinsed black beans, and sautéed vegetable mixture. Pour in the enchilada sauce and stir everything together. Add 1/2 cup of the shredded Mexican cheese into the mixture and mix.
  6. Assemble the Bake: Pour the combined mixture into the prepared baking dish and spread it evenly. Sprinkle the remaining 1 1/2 cups of shredded Mexican cheese evenly on top. Cover the dish with aluminum foil.
  7. Bake: Bake in the preheated oven for 20 minutes covered. Then remove the foil and bake for an additional 10 minutes until the cheese is melted and the edges are bubbling.
  8. Cool and Serve: Remove from the oven and let it cool for about 10 minutes. Garnish with optional toppings such as sliced green onions, avocado, sour cream, and additional cilantro. Serve warm with tortilla chips if desired.

Notes

  • This recipe freezes well; portion and freeze for quick meals later.
  • For a gluten-free version, use a gluten-free enchilada sauce.
  • Adjust the spiciness by omitting or including the jalapeño seeds according to your preference.
  • Leftovers taste great reheated and can be served with a side salad or rice.
  • Author: Amelia
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Vegetarian

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