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
Scale
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
