Monday, January 30, 2023
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Black Bean Quinoa Enchilada Bake


Fast Abstract

Black Bean Quinoa Enchilada Bake- this hearty vegetarian enchilada casserole is a household favourite meal. Meat-lovers, vegetarians, and even youngsters find it irresistible! Serve along with your favourite toppings and tortilla chips for dipping! This recipe additionally freezes fantastically!

This Black Bean Quinoa Enchilada Bake is in my high 5 favourite meals of all time and my household loves it too, even my youngsters! You HAVE to attempt it. I do know it’s going to develop into a favourite at your home too. It’s all the time a crowd pleaser.

You get all the scrumptious flavors of traditional enchiladas, however in a hearty casserole that’s made with quinoa, black beans, flavorful veggies, the finest enchilada sauce, and plenty of melty cheese.

We prefer to serve the enchilada bake with numerous toppings and tortilla chips. The salty chips are excellent for scooping up all the tacky goodness!

And the most effective half? The leftovers are incredible and this recipe freezes properly too. It truly is a DINNER WINNER!

Elements

  • Quinoa– I all the time rinse my quinoa earlier than cooking to do away with the saponin and its bitter taste.
  • Olive oil– it’s also possible to use avocado oil.
  • Onion
  • Garlic
  • Jalapeño– take away the seeds.
  • Bell peppers– you should utilize purple, orange, or yellow!
  • Corn– I exploit frozen corn, but when corn is in season, you should utilize contemporary corn kernels.
  • Lime Juice– all the time use contemporary lime juice, not bottled.
  • Spices– cumin and chili powder!
  • Cilantro– chop up the leaves and discard the stems.
  • Black beans– I exploit canned black beans. Rinse and drain earlier than utilizing.
  • Enchilada sauce– I like utilizing our home made enchilada sauce, it’s the most effective, however retailer purchased is okay too.
  • Cheese– use shredded Mexican mix cheese or cheddar cheese.
bell peppers, corn, and onion cooking in cast iron skillet with wooden spoon.

How you can Make Black Bean Quinoa Enchilada Bake

(Scroll right down to the recipe card to see the total recipe with elements and directions).

  • Preheat the oven and grease a 9×13 baking dish with cooking spray and put aside.
  • Prepare dinner the quinoa and put aside.
  • In a big skillet, warmth the tablespoon of olive oil over medium-high warmth. Add the onion, garlic, and jalapeño. Sauté till softened.
  • Add within the peppers and corn. Prepare dinner for about 3-4 minutes. Add the lime juice, cumin, chili powder, and cilantro. Stir to mix. Season with salt and pepper, to style.
veggies, black beans, enchilada sauce, and quinoa in glass mixing bowl with spatula and cup of cheese on the side.
  • In a big bowl, add the cooked quinoa and black beans. Add the sautéed vegetable combination and stir to mix. Pour within the enchilada sauce and stir. Add ½ cup shredded cheese.
black bean quinoa enchilada bake in pan topped with shredded cheese.
  • Pour the black bean and quinoa combination into the ready baking dish. Prime with remaining shredded cheese.
  • Cowl the pan with foil. Bake for 20 minutes, then take away foil. Bake a further 10 minutes, or till the cheese is melted and edges are effervescent.
  • Take away from the oven, and let cool for 10 minutes earlier than serving.
black bean quinoa enchilada bake in pan with wooden serving spoon.

Topping Concepts

When the casserole comes out of the oven, it’s time to load on the toppings! Use your favourite, you possibly can even let everybody customise their very own.

black bean quinoa enchilada bake on plate with toppings and tortilla chips.

How you can Retailer

The leftovers are SO good! Let the enchilada bake cool utterly. Switch to an hermetic container and retailer within the fridge for as much as 5 days. Reheat within the microwave or oven.

This recipe additionally freezes properly. Place the enchilada bake in a freezer container and freeze for as much as 3 months. Thaw within the fridge in a single day after which reheat within the microwave or oven.

Extra Enchilada Recipes

black bean enchilada bake in pan with cheese, toppings, and wooden spoon scooping the casserole.

Black Bean Quinoa Enchilada Bake

This Black Bean and Quinoa Enchilada Bake is a household favourite! Children and adults find it irresistible and the leftovers are nice too! Serve with tortilla chips!

  • 1 cup raw quinoa, rinsed
  • 2 cups water
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeño, seeds and ribs eliminated,diced
  • 1 purple bell pepper, seeds eliminated, diced
  • 1 orange or yellow bell pepper, seeds eliminated, diced
  • 1 cup corn frozen kernels
  • Juice of 1 small lime
  • 1 teaspoon floor cumin
  • 1 tablespoon chili powder
  • 1/3 cup chopped cilantro
  • Salt and pepper, to style
  • 30 oz canned black beans, rinsed and drained
  • 2 cups enchilada sauce
  • 2 cups shredded Mexican cheese
  • Toppings: Sliced inexperienced onions, avocado, bitter cream, cilantro
  • Preheat the oven to 350 levels F. Grease a 9×13 baking dish with cooking spray and put aside.

  • Add quinoa and water to a medium saucepan and produce to a boil over medium warmth. Boil for five minutes. Flip the warmth to low and simmer for about quarter-hour, or till water is absorbed. Take away from warmth and fluff with a fork. Cowl quinoa and put aside.

  • In a big skillet, warmth the tablespoon of olive oil over medium-high warmth. Add the onion, garlic, and jalapeño. Sauté till softened, about 5 minutes. Add within the peppers and corn. Prepare dinner for about 3-4 minutes. Add the lime juice, cumin, chili powder, and cilantro. Stir to mix. Season with salt and pepper, to style.

  • In a big bowl, add the cooked quinoa and black beans. Add the sautéed vegetable combination and stir to mix. Pour within the enchilada sauce and stir. Add ½ cup shredded cheese.

  • Pour the black bean and quinoa combination into the ready baking dish. Prime with remaining shredded cheese. Cowl the pan with foil. Bake for 20 minutes, then take away foil. Bake a further 10 minutes, or till the cheese is melted and edges are effervescent. Take away from the oven, and let cool for 10 minutes. Garnish with toppings, if desired. Serve heat.

  • Word-this recipe freezes properly! In the event you want the recipe to be gluten-free be sure to use a gluten-free enchilada sauce. We prefer to serve it with tortilla chips.

Energy: 221kcal, Carbohydrates: 25g, Protein: 12g, Fats: 9g, Saturated Fats: 4g, Ldl cholesterol: 21mg, Sodium: 917mg, Potassium: 404mg, Fiber: 8g, Sugar: 6g, Vitamin A: 1540IU, Vitamin C: 37.4mg, Calcium: 188mg, Iron: 2.5mg

Key phrases casserole, enchiladas, vegetarian

Have you ever tried this recipe?

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