Name: Black Bean Quinoa Enchilada Bake
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup quinoa, rinsed; 2 cups vegetable broth; 2 cans (15 oz each) black beans, drained and rinsed; 1 large bell pepper, diced; 1 medium onion, diced; 3 cloves garlic, minced; 1 can (4 oz) diced green chiles; 1 cup frozen corn kernels; 2 cups red enchilada sauce, divided; 1 can (14.5 oz) diced tomatoes, drained; 2 teaspoons ground cumin; 1 teaspoon chili powder; 1 teaspoon smoked paprika; 1/2 teaspoon oregano; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 cups shredded Mexican cheese blend, divided; 2 tablespoons olive oil; 1/4 cup fresh cilantro, chopped; 2 green onions, sliced

Description

A hearty, protein-packed vegetarian casserole with fluffy quinoa, black beans, and Mexican spices, topped with melted cheese and enchilada sauce.

Ingredients

Scale

1 cup quinoa, rinsed
2 cups vegetable broth
2 cans (15 oz each) black beans, drained and rinsed
1 large bell pepper, diced
1 medium onion, diced
3 cloves garlic, minced
1 can (4 oz) diced green chiles
1 cup frozen corn kernels
2 cups red enchilada sauce, divided
1 can (14.5 oz) diced tomatoes, drained
2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups shredded Mexican cheese blend, divided
2 tablespoons olive oil
1/4 cup fresh cilantro, chopped
2 green onions, sliced

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Instructions

1. Preheat oven to 375°F and grease a 9×13-inch baking dish.
2. Cook quinoa in vegetable broth according to package directions until fluffy.
3. Heat olive oil in large skillet over medium heat. Add onion and bell pepper, cook 5 minutes until softened.
4. Add garlic and cook 30 seconds until fragrant.
5. Stir in black beans, corn, green chiles, diced tomatoes, and all spices. Cook 3-4 minutes.
6. Remove from heat and mix in cooked quinoa.
7. Spread 1/2 cup enchilada sauce in bottom of prepared baking dish.
8. Layer half the quinoa mixture, 3/4 cup cheese, and 3/4 cup enchilada sauce.
9. Add remaining quinoa mixture and top with remaining enchilada sauce.
10. Cover with foil and bake 25 minutes.
11. Remove foil, add remaining cheese, and bake uncovered 10-15 minutes until bubbly.
12. Rest 5 minutes, then garnish with cilantro and green onions before serving.

Notes

Store covered in refrigerator up to 4 days. Reheat in microwave or covered in 350°F oven. Freezes well for up to 3 months.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 385
Sugar: 8g
Sodium: 890mg
Fat: 12g
Carbohydrates: 52g
Fiber: 12g
Protein: 18g