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Black Bean and Quinoa Enchilada Bake

This flavorful Mexican-style black bean and quinoa enchilada bake recipe is perfect for Mexican night. It's a versatile dish that can be served as a main dish, with tortilla chips, as a dip, or even rolled into tacos, burritos, or enchiladas. Garnish with green onions, avocado, tomatoes, and (or) sour cream. Enjoy and learn the many possibilities of oh-so-healthy quinoa.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course lunch/dinner
Cuisine south american
Servings 6 people
Calories 2326.3 kcal

Equipment

  • 1 Medium Saucepan For cooking quinoa
  • 1 Large Skillet For sautéing vegetables
  • 1 Large Mixing Bowl For combining ingredients
  • 1 9x13 inch Casserole Dish For baking the enchilada bake
  • 1 Chef's Knife and Cutting Board For preparing fresh ingredients

Ingredients
  

Main

  • 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 jalapeño 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 the 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 is absorbed, 15 to 20 minutes.
  • Heat olive oil in a skillet over medium heat. Add onion, bell peppers, jalapeño pepper, and garlic; cook and stir until softened, about 10 minutes.
  • Combine black beans, pepper mixture, quinoa, cilantro, chili powder, lime juice, cumin, salt, and black pepper in a bowl; transfer to a casserole dish. Pour enchilada sauce over black bean mixture; spread sauce evenly over top. Sprinkle Cheddar cheese over sauce. Cover the dish with aluminum foil.
  • Bake in the preheated oven for 20 minutes. Remove foil; continue baking until cheese is bubbling, 10 to 15 minutes more.

Notes

To elevate the dish, consider toasting the dry quinoa in the saucepan for a minute or two before adding water; this develops a nuttier, more profound flavor. For the vegetables, aim for a tender-crisp texture, ensuring they don't become mushy. Deglazing the skillet with a splash of vegetable broth after sautéing the aromatics can add another layer of flavor. For a richer, more complex cheese crust, use a blend of Monterey Jack and sharp Cheddar. Finish with a squeeze of fresh lime juice after baking to brighten all the flavors.