Black Bean and Quinoa Enchilada Bake

These Mexican-style black bean enchiladas are a versatile dish that can be served with tortilla chips, or rolled 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

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

Step 3

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 4

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

Step 5

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.