Black Bean Quinoa Enchilada Bake Recipe
Introduction
This Black Bean Quinoa Enchilada Bake is a hearty, flavorful vegetarian casserole that satisfies meat-lovers and kids alike. Packed with quinoa, black beans, vibrant veggies, and melty cheese, it’s a perfect family meal that’s easy to prepare and freezes beautifully.
Ingredients
- 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 bell pepper, seeds removed, diced
- 1 orange or yellow bell pepper, seeds removed, diced
- 1 cup frozen corn kernels
- Juice of 1 small lime
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- 1/3 cup chopped cilantro
- Salt and pepper, to taste
- 30 oz canned black beans, rinsed and drained
- 2 cups enchilada sauce
- 2 cups shredded Mexican cheese
- Toppings: sliced green onions, avocado, sour cream, cilantro (optional)
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray and set aside.
- Step 2: In a medium saucepan, combine quinoa and water. Bring to a boil over medium heat. Boil for 5 minutes, then reduce heat to low and simmer until water is absorbed, about 15 minutes. Remove from heat, fluff with a fork, cover, and set aside.
- Step 3: Heat olive oil in a large skillet over medium-high heat. Add onion, garlic, and jalapeño; sauté until softened, about 5 minutes. Add bell peppers and corn; cook for 3-4 minutes more.
- Step 4: Stir in lime juice, cumin, chili powder, and cilantro. Season with salt and pepper to taste, and remove from heat.
- Step 5: In a large bowl, combine cooked quinoa, black beans, and sautéed vegetable mixture. Stir in enchilada sauce and ½ cup of shredded cheese.
- Step 6: Transfer the mixture to the prepared baking dish. Sprinkle remaining shredded cheese evenly on top.
- Step 7: Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes, until cheese is melted and edges are bubbly.
- Step 8: Remove from oven and let cool for 10 minutes. Garnish with desired toppings, such as avocado, sour cream, and green onions. Serve warm.
Tips & Variations
- For a gluten-free version, be sure to use a gluten-free enchilada sauce.
- You can substitute avocado oil for olive oil if preferred.
- Add extra veggies like zucchini or corn for more texture.
- Use homemade enchilada sauce for the best flavor, or choose your favorite store-bought brand.
- Serve with tortilla chips for scooping and extra crunch.
Storage
Allow leftovers to cool completely before transferring to an airtight container. Store in the refrigerator for up to 5 days. Reheat in the microwave or oven until warmed through. This bake also freezes well; freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe vegan?
Yes, simply replace the shredded cheese with a vegan cheese alternative or omit it entirely. You can also use a dairy-free sour cream for toppings.
Can I use fresh corn instead of frozen?
Absolutely! Fresh corn kernels can be used and will add a nice sweetness. Just cook them along with the peppers as instructed.
Print
Black Bean Quinoa Enchilada Bake Recipe
- Total Time: 1 hour
- Yield: 6 to 8 servings 1x
- Diet: Vegetarian
Description
This Black Bean Quinoa Enchilada Bake is a hearty, vegetarian casserole that combines cooked quinoa, black beans, sautéed vegetables, and enchilada sauce topped with melty shredded Mexican cheese. It offers all the classic enchilada flavors in a comforting baked dish that is loved by both vegetarians and meat-eaters alike. Perfect for families, it can be customized with a variety of fresh toppings and served alongside tortilla chips. The recipe is easy to make, freezes well, and makes for delicious leftovers.
Ingredients
Grains and Legumes
- 1 cup uncooked quinoa, rinsed
- 30 oz canned black beans, rinsed and drained
Vegetables
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeds and ribs removed, diced
- 1 red bell pepper, seeds removed, diced
- 1 orange or yellow bell pepper, seeds removed, diced
- 1 cup frozen corn kernels
Liquids and Oils
- 2 cups water
- 1 tablespoon olive oil
- Juice of 1 small lime
- 2 cups enchilada sauce
Spices and Herbs
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- 1/3 cup chopped cilantro
- Salt and pepper, to taste
Dairy
- 2 cups shredded Mexican cheese blend
Toppings (optional)
- Sliced green onions
- Avocado or guacamole
- Sour cream or plain Greek yogurt
- Jalapeño slices
- Pico de gallo or salsa
- Pickled red onions
- Cilantro leaves
- Radish slices
- Black olives
- Queso fresco
- Tortilla chips for dipping and scooping
Instructions
- Prepare the Oven and Dish: Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish with cooking spray and set it aside for later use.
- Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil over medium heat. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the water is fully absorbed and the quinoa is tender. Remove from heat and fluff the quinoa with a fork, then cover to keep warm.
- Sauté the Vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the diced onion, minced garlic, and diced jalapeño. Sauté until softened and fragrant, about 5 minutes. Then add the diced red and orange/yellow bell peppers along with the corn kernels. Cook for an additional 3-4 minutes until the vegetables are warmed through and slightly tender.
- Season the Vegetable Mixture: Stir in the lime juice, ground cumin, chili powder, and chopped cilantro. Season with salt and pepper to taste. Mix well to combine all flavors evenly.
- Combine Ingredients: In a large mixing bowl, combine the cooked quinoa, rinsed black beans, and the sautéed vegetable mixture. Pour in the enchilada sauce and mix everything thoroughly. Stir in half a cup of shredded Mexican cheese to the mixture.
- Assemble the Bake: Pour the mixture evenly into the prepared baking dish. Sprinkle the remaining shredded cheese over the top. Cover the dish with aluminum foil.
- Bake the Casserole: Bake covered for 20 minutes. After 20 minutes, remove the foil and bake uncovered for an additional 10 minutes or until the cheese is melted and the edges are bubbling and lightly browned.
- Cool and Serve: Remove the casserole from the oven and allow it to cool for about 10 minutes. Garnish with your choice of toppings such as sliced green onions, avocado, sour cream, cilantro, and tortilla chips. Serve warm for best flavor.
Notes
- This recipe freezes well. Store cooled leftovers in an airtight container in the freezer for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.
- To make this recipe gluten-free, ensure that the enchilada sauce you use is certified gluten-free.
- For added protein, you can include cooked chicken or ground meat if not vegetarian.
- Use fresh lime juice for the best flavor; bottled lime juice may affect taste.
- The recipe can be customized with a variety of toppings allowing each person to personalize their serving.
- If fresh corn is in season, use it instead of frozen for a sweeter flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dishes
- Method: Baking
- Cuisine: Mexican
Keywords: black bean quinoa enchilada bake, vegetarian enchilada casserole, quinoa enchilada bake, healthy enchilada casserole, Mexican vegetarian casserole
