Black Bean and Quinoa Enchilada Bake

This flavorful Mexican-style black bean and quinoa enchilada bake recipe is versatile — serve with chips or roll into tacos, burritos, or enchiladas.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 388 Calories

Ingredients

• 2 cups water
• 1 tablespoon olive oil
• salt and ground black pepper to taste
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 2 cups shredded Cheddar cheese
• 1 (15 ounce) can black beans, rinsed and drained
• 1 tablespoon chili powder
• 1 (10 ounce) can enchilada sauce
• 1 yellow bell pepper, diced
• 1 jalapeno pepper, minced
• 1 small onion, diced
• 1 cup quinoa
• 1 teaspoon lime juice
• 1 orange bell pepper, diced
• 0.33333334326744 cup chopped fresh cilantro

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes.

Step 3

Heat olive oil in a skillet over medium heat. Add onion, bell peppers, jalapeño pepper, and garlic; cook and stir until softened, about 10 minutes.

Step 4

Combine black beans, pepper mixture, quinoa, cilantro, chili powder, lime juice, cumin, salt, and black pepper in a bowl; transfer to a casserole dish. Pour enchilada sauce over black bean mixture; spread sauce evenly over top. Sprinkle Cheddar cheese over sauce. Cover the dish with aluminum foil.

Step 5

Bake in the preheated oven for 20 minutes. Remove foil; continue baking until cheese is bubbling, 10 to 15 minutes more.