Introduction

This Black Bean Quinoa Enchilada Bake is a hearty and flavorful vegetarian dish perfect for family dinners or meal prep. Packed with protein-rich quinoa and black beans, it combines vibrant bell peppers and a zesty enchilada sauce for a satisfying comfort food experience.

The dish is a black rectangular pan filled with a layered casserole. The bottom layer appears to be a mix of cooked quinoa, black beans, corn, and red bell pepper, giving a coarse texture with mostly orange, black, yellow, and red colors. On top of this is a melted layer of white and pale orange cheese spread evenly across the surface. The center is decorated with fresh toppings: light green avocado chunks, thinly sliced radishes with white and pink edges, sliced green jalapeños, and bright green cilantro leaves spread in a vertical line down the middle. The pan sits on a white marbled textured surface with a white cloth underneath, and around it are small bowls of sour cream and chopped green onions, a white bowl with tortilla chips, two empty clear glasses with lime wedges, and wooden serving spoons on stacked white plates. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Preheat the oven to 350 degrees F. Grease a 9×13 inch baking dish with cooking spray and set aside.
Step 2: In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over medium heat. Boil for 5 minutes, then reduce heat to low, cover, and simmer for about 15 minutes until water is absorbed. 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 the diced onion, minced garlic, and jalapeño. Sauté until softened, about 5 minutes. Add the diced bell peppers and corn, and cook for another 3-4 minutes.
Step 4: Stir in the lime juice, ground cumin, chili powder, and chopped cilantro. Season with salt and pepper to taste. Remove from heat.
Step 5: In a large bowl, combine the cooked quinoa, black beans, and sautéed vegetable mixture. Pour in the enchilada sauce and stir until evenly mixed. Add ½ cup of the shredded cheese and stir again.
Step 6: Transfer the mixture to the prepared baking dish. Sprinkle the remaining shredded cheese on top. Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes, or until cheese is melted and edges are bubbling.
Step 7: Remove from oven and let cool for 10 minutes. Garnish with your choice of sliced green onions, avocado, sour cream, and cilantro. Serve warm.

Tips & Variations

Use gluten-free enchilada sauce to make this dish gluten-free.
For extra spice, leave some jalapeño seeds in or add a dash of cayenne pepper.
Add black olives or diced tomatoes for extra texture and flavor.
Serve with tortilla chips or a side salad for a complete meal.
This recipe freezes well—store leftovers in an airtight container for up to 3 months.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350 degrees F until warmed through, or heat individual portions in the microwave. This enchilada bake also freezes well; thaw overnight in the refrigerator before reheating.

How to Serve

A round white plate holds a colorful dish with three layers: the bottom layer is a mix of red quinoa, black beans, yellow corn, and finely chopped red and yellow peppers giving a grainy and colorful texture; on top of that are melted cheese patches peeking through; the top layer is arranged with fresh green avocado slices, thin red radish slices, green jalapeño rings, and cilantro leaves, scattered with chopped green onions. To the right side of the plate, a stack of crispy tortilla chips leans against the quinoa mix. The plate sits on a white marbled surface with a small bowl of chopped green onions and a bowl of white creamy sauce nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of beans?

Yes, you can substitute black beans with pinto beans or kidney beans depending on your preference. Just make sure to rinse and drain canned beans before use.

Is this recipe suitable for meal prep?

Absolutely! This dish stores well in the refrigerator and freezer, making it a convenient option for meal prepping lunches or dinners throughout the week.