Black Bean and Quinoa Enchilada Bake
Course: CuisineCuisine: EuropeanPrep Time
15 mins
Cook Time
1
minuteTotal Time
1
minuteServings
6
Ingredients
2 cups — water
1 cup — quinoa
1 tablespoon — olive oil
1 small — onion, diced
1 — yellow bell pepper, diced
1 — orange bell pepper, diced
1 — jalapeño pepper, minced
2 cloves — garlic, minced
1 (15 ounce) can — black beans, rinsed and drained
⅓ cup — chopped fresh cilantro
1 tablespoon — chili powder
1 teaspoon — lime juice
1 teaspoon — ground cumin
undefined — salt and ground black pepper to taste
1 (10 ounce) can — enchilada sauce
2 cups — shredded Cheddar cheese
Directions
- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- Heat olive oil in a skillet over medium heat. Add onion, bell peppers, jalapeño pepper, and garlic, stirring until softened, about 10 minutes.
- Mix black beans, pepper mixture, quinoa, cilantro, chili powder, lime juice, cumin, salt, and pepper together in a casserole dish. Pour enchilada sauce over quinoa mixture, spreading sauce evenly over the top. Sprinkle Cheddar cheese over sauce. Cover the dish with foil.
- Bake in the preheated oven for 20 minutes. Remove foil and continue baking until cheese is bubbling, 10 to 15 minutes.
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