Black Bean Quinoa Enchilada Bake Recipe
This Black Bean Quinoa Enchilada Bake is a hearty and flavorful vegetarian casserole combining protein-rich quinoa and black beans with vibrant bell peppers, corn, and a zesty enchilada sauce. Baked to perfection with melted Mexican cheese and topped with fresh garnishes like avocado and green onions, it’s a comforting, nutritious dish perfect for family dinners or meal prep.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Casserole
- Method: Baking
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Ingredients
Scale
Grains and Legumes
- 1 cup uncooked quinoa, rinsed
- 2 cups water
- 30 oz canned black beans, rinsed and drained
Vegetables and Aromatics
- 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
- 1/3 cup chopped cilantro
Spices and Oils
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- Salt and pepper, to taste
Other
- 2 cups enchilada sauce
- 2 cups shredded Mexican cheese
Toppings (optional)
- Sliced green onions
- Avocado
- Sour cream
- Cilantro
Instructions
- Preheat and prepare baking dish: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray and set it aside to get ready for assembling the casserole.
- Cook the quinoa: In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil over medium heat and let boil for 5 minutes. Then reduce the heat to low, cover, and let it simmer approximately 15 minutes until all the water is absorbed. Remove from heat, fluff the quinoa with a fork, and cover to keep warm.
- Sauté vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add diced onion, minced garlic, and diced jalapeño without seeds. Sauté until softened, about 5 minutes. Add the diced red and orange/yellow bell peppers along with the frozen corn kernels. Cook for an additional 3 to 4 minutes until the vegetables are tender-crisp.
- Add seasoning: Stir in the lime juice, ground cumin, chili powder, and chopped cilantro into the vegetable mixture. Season with salt and pepper to taste. Mix well to combine all the flavors.
- Combine quinoa, beans, and sauce: In a large bowl, mix the cooked quinoa, rinsed black beans, and the sautéed vegetable mixture. Pour in the enchilada sauce and stir everything thoroughly. Add 1/2 cup of shredded Mexican cheese and stir again to distribute it evenly throughout the mixture.
- Assemble the bake: Transfer the quinoa and black bean mixture into the prepared baking dish. Evenly spread it out, then sprinkle the remaining shredded cheese over the top. Cover the dish with aluminum foil.
- Bake the casserole: Bake in the preheated oven for 20 minutes covered. Remove the foil and continue baking for another 10 minutes until the cheese is melted, bubbly, and golden around the edges.
- Cool and serve: Remove the baking dish from the oven and allow it to cool for about 10 minutes before serving. Garnish with optional toppings such as sliced green onions, avocado, sour cream, and fresh cilantro. Serve warm and enjoy.
Notes
- This recipe freezes well; store leftovers in an airtight container for up to 3 months.
- For a gluten-free version, ensure you use a gluten-free enchilada sauce.
- Pair this bake with tortilla chips for added crunch and texture.
- Adjust the level of spiciness by modifying the amount of jalapeño or chili powder to your taste.
- Leftover bake can be reheated in the oven or microwave until warmed through.
Keywords: black bean quinoa bake, vegetarian casserole, enchilada bake, healthy Mexican casserole, quinoa recipe, black bean recipe, meatless dinner
