Black Bean and Quinoa Enchilada Bake
Recipe by S T Andersen from allrecipes.com
Dinner 1 Hr. 15 Mins.
Ingredients
6
6 servings
- •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 jalapeno 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
- •salt and ground black pepper to taste
- •1 (10 ounce) can enchilada sauce
- •2 cups shredded Cheddar cheese
Instructions
- Preheat 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 has been absorbed, 15 to 20 minutes.
- Heat olive oil in a skillet over medium heat; cook and stir onion, yellow bell pepper, orange bell pepper, jalapeno pepper, and garlic in the hot oil until softened, about 10 minutes.
- Mix black beans, pepper mixture, quinoa, cilantro, chili powder, lime juice, cumin, salt, and pepper together in a bowl; transfer to a casserole dish. Pour enchilada sauce over quinoa mixture, spreading sauce evenly over the top. Sprinkle Cheddar cheese over sauce. Cover dish with aluminum foil.
- Bake in the preheated oven for 20 minutes. Remove foil and continue baking until cheese is bubbling, 10 to 15 minutes.
Nutritional Facts
Per 6 servings
- Calories: 388
- Carbohydrate: 39g
- Fat: 18g
- Fiber: 9g
- Protein: 19g
- Sugar: 2g
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