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Quinoa Enchilada Bake

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PREP TIME
15 min
COOKING TIME
60 min
TOTAL TIME
75 min
SERVINGS
6 servings
Dinner
Quinoa Enchilada Bake
Ingredients
  • 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
  • 1/3 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
1
Preheat your oven to a high temperature of 350 degrees Fahrenheit (or 175 degrees Celsius, depending on your location).
2
In a large saucepan, combine water and quinoa. Place the saucepan over high heat and bring the mixture to a rolling boil. Once boiling, reduce the heat to a low simmer and cover the saucepan with a lid. Allow the quinoa to become tender and absorb all of the water, which should take anywhere from 15 to 20 minutes.
3
In a separate skillet, heat a generous amount of olive oil over medium heat. Add the onion, yellow bell pepper, orange bell pepper, jalapeno pepper, and garlic to the hot oil. Stir frequently as they cook until they are softened and fragrant, approximately 10 minutes.
4
Mix together the black beans, pepper mixture, cooked quinoa, chopped cilantro, chili powder, lime juice, cumin, salt, and pepper in a large bowl. Transfer the mixture to a baking dish. Pour enchilada sauce evenly over the top of the quinoa mixture, making sure to cover every surface. Sprinkle shredded Cheddar cheese over the sauce.
5
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and continue baking until the cheese is bubbly, taking an additional 10 to 15 minutes.