This Black Bean and Quinoa Enchilada Bake is SO good! Promise me you will make it. It is one of our favorite meals! I guarantee it will be a regular at your house!

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Name: Black Bean and Quinoa Enchilada Bake
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 10
Cuisine: Hispanic
Ingredients: 1 cup uncooked quinoa rinsed; 2 cups water; 1 tablespoon olive oil; 1 small onion diced; 3 cloves garlic minced; 1 jalapeño, seeds and ribs removed diced; 1 red pepper seeds removed diced; 1 orange pepper seeds removed diced; 1 cup corn frozen 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 oz) 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

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INGREDIENTS

1 cup uncooked quinoa ; rinsed
2 cups water
1 tablespoon olive oil
1 small onion diced
3 cloves garlic ; minced
1 jalapeño, seeds and ribs removed ; diced
1 red pepper seeds removed ; diced
1 orange pepper seeds removed ; diced
1 cup corn frozen 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 oz) 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

INSTRUCTIONS

1. Preheat the oven to 350 degrees F. Grease a 9x13 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 1/2 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 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, if desired. Serve warm.

NOTES

Freezes well

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Black Bean and Quinoa Enchilada Bake

1 cup uncooked quinoa rinsed
2 cups water
1 tablespoon olive oil
1 small onion diced
3 cloves garlic minced
1 jalapeño, seeds and ribs removed diced
1 red pepper seeds removed diced
1 orange pepper seeds removed diced
1 cup corn frozen 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 oz) 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

1. Preheat the oven to 350 degrees F. Grease a 9x13 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 1/2 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 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, if desired. Serve warm.

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Nutrition

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Serving Size: 1 Serving (87g)
Recipe Makes: 10 Servings

Calories: 94
Calories from Fat: 16 (17%)

Amt Per Serving		% DV

	Total Fat 1.8g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.7g
	Polyunsanturated Fat 0.8g
Cholesterol 0mg		0 %
Sodium 15.4mg		1 %
Potassium 162.9mg		4 %
Total Carbohydrate 16.4g		5 %
	Dietary Fiber 2g	8 %
	Sugars, other 14.4g
Protein 3.4g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 94

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