Friday, June 6, 2014

Black Bean and Quinoa Enchilada Bake

This recipe comes from Two Peas and Their Pod. I omit the jalapeño and usually sub red and orange peppers for green because they're cheaper. If you need more color in your veggies though, opt for the colored peppers. This is another great lunchtime leftover.

  • 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 cheese, shredded

  1. Preheat the oven to 350 degrees.
  2. Grease a 9x13 baking dish with cooking spray and set aside.
  3. Add quinoa and water to a medium saucepan and cook as directed on package. Remove from heat and fluff with a fork. Cover quinoa and set aside.
  4. In a large skillet, heat the tablespoon of olive oil over medium-high heat. Add the onion, garlic, and jalapeño (if using). Sauté until softened, about 5 minutes. 
  5. Add in the peppers and corn. Cook for about 3-4 minutes. 
  6. Add the lime juice, cumin, chili powder, and cilantro. Stir to combine. 
  7. Season with salt and pepper, to taste.
  8. In a large bowl, add the cooked quinoa and black beans. 
  9. Add the sautéed vegetable mixture and stir to combine. 
  10. Pour in the enchilada sauce and stir. 
  11. Add 1/2 cup shredded cheese.
  12. Pour the black bean and quinoa mixture into the prepared baking dish. Top with remaining shredded cheese. 
  13. Cover the pan with foil. Bake for 20 minutes.
  14. 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.

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