Quinoa Black Bean Enchilada Bake

A meatless Monday meal. This cheesy enchilada bake is sure to be a favourite.

Black Bean Enchilada Bake

 I love this recipe because it’s got two of my favourite ingredients – black beans and quinoa! Black beans have loads of fibre and protein. And quinoa is a complete source of protein on its own. Along with all the vegetables this meal is full of vitamins and minerals needed for a well balanced diet. 

Black Bean Enchilada Bake
Cook the quinoa according to the package instructions. Set aside.
In a large skillet, sauté the onion and garlic. Add the carrots, zucchini, read and orange bell peppers, cumin, chili powder and lime juice. Cook over medium heat, stirring occasionally, until vegetables are soft, about 7 minutes.

Black Bean Enchilada Bake

Add quinoa, black beans, corn, salsa and 1 cup of cheese. Mix well.

Black Bean Enchilada Bake

Spoon into prepared 9×13 baking dish and top with remaining cheese. Cover and bake at 350F for 20 minutes. Uncover and bake an additional 10 minutes.

Serve with sour cream and avocado if desired.

Black Bean Enchilada Bake

Quinoa Black Bean Enchilada Bake
Serves 8
A meatless Monday meal. This cheesy enchilada bake is sure to be a favourite.
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Prep Time
15 min
Cook Time
30 min
Prep Time
15 min
Cook Time
30 min
Ingredients
  1. 1 cup uncooked quinoa
  2. 1 medium onion, chopped
  3. 3 cloves garlic, minced
  4. 2 medium carrots, chopped
  5. 1 medium zucchini, chopped
  6. 1 red bell pepper
  7. 1 orange bell pepper
  8. 1 cup frozen corn
  9. 1 can (19 oz/ 540 ml) black beans, drains and rinsed
  10. 1 cup salsa
  11. 1 1/2 cups cheddar cheese, shredded
  12. 1 teaspoon lime juice
  13. 1 teaspoon cumin
  14. 1 tablespoon chili powder
Toppings
  1. sour cream, avocado, salsa
Instructions
  1. Cook the quinoa according to the package instructions. Set aside.
  2. In a large skillet, sauté the onion and garlic. Add the carrots, zucchini, read and orange bell peppers, cumin, chili powder and lime juice. Cook over medium heat, stirring occasionally, until vegetables are soft, about 7 minutes. Add quinoa, black beans, corn, salsa and 1 cup of cheese. Mix well. Spoon into prepared 9x13 baking dish and top with remaining cheese. Cover and bake at 350F for 20 minutes. Uncover and bake an additional 10 minutes.
  3. Serve with sour cream and avocado if desired.
Adapted from twopeasandtheirpod.com
Adapted from twopeasandtheirpod.com
Double The Recipe http://doubletherecipe.com/

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