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Black Bean Quinoa Enchilada Bake

Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8
Course: Main Course
Cuisine: Mexican-Inspired
Ingredients Method Notes

Ingredients
  

  • 1 cup uncooked white quinoa rinsed (170 g)
  • 2 cups low-sodium vegetable broth or water 480 ml
  • 1 Tbsp olive oil 14 g
  • 1 medium yellow onion finely diced (160 g)
  • 1 medium red bell pepper diced (150 g)
  • 3 garlic cloves minced (12 g)
  • 1 tsp ground cumin 2.5 g
  • 1 tsp smoked paprika 2 g
  • ½ tsp chili powder 1.5 g
  • ½ tsp dried oregano 0.5 g
  • ¼ tsp fine sea salt 1.5 g
  • ¼ tsp ground black pepper 0.5 g
  • 2 cans black beans 15 oz each, drained and rinsed (about 500 g)
  • 1 cup frozen or drained canned corn 165 g
  • 1 can diced tomatoes with green chiles 10 oz, thoroughly drained (283 g)
  • 2 cups red enchilada sauce divided (480 ml)
  • 2 cups shredded Mexican-style cheese divided (225 g)
  • 2 Tbsp chopped fresh cilantro 8 g
  • 1 Tbsp fresh lime juice 15 ml
  • Cooking spray or 1 tsp oil for greasing the baking dish

Method
 

  1. Cook the quinoa: Add the rinsed quinoa and vegetable broth to a medium saucepan. Bring to a boil, cover, and reduce the heat to low. Simmer for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork.
  2. Sauté the vegetables: Preheat the oven to 375°F (190°C) and lightly grease a 9 × 13-inch baking dish. Heat the olive oil in a large skillet over medium heat. Cook the onion and bell pepper for 5–6 minutes, until softened. Add the garlic, cumin, smoked paprika, chili powder, oregano, salt, and black pepper and cook for 30 seconds.
  3. Mix the filling: In a large bowl, combine the cooked quinoa, sautéed vegetables, black beans, corn, drained tomatoes, 1½ cups enchilada sauce, 1 cup cheese, cilantro, and lime juice. Stir gently until evenly combined.
  4. Assemble: Spread ¼ cup enchilada sauce over the bottom of the prepared baking dish. Add the quinoa mixture and spread it into an even layer without pressing firmly. Drizzle the remaining ¼ cup enchilada sauce over the top and sprinkle with the remaining 1 cup cheese.
  5. Bake: Cover loosely with foil and bake for 15 minutes. Remove the foil and bake for another 8–10 minutes, until the cheese is fully melted and the sauce bubbles around the edges. Rest for 10 minutes before serving.

Notes

  • Rinse quinoa thoroughly under cold water before cooking to remove its naturally bitter-tasting saponin coating.
  • Drain the black beans and tomatoes very well to prevent the casserole from becoming watery.
  • Use an enchilada sauce you enjoy because it provides much of the flavor.
  • Monterey Jack, cheddar, pepper Jack, or a combination can replace the Mexican-style cheese blend.
  • For a spicier casserole, add a finely chopped jalapeño with the onion and bell pepper.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Freeze individual portions for up to 3 months.
  • Reheat covered at 350°F for 15–20 minutes, or microwave individual servings for 2–3 minutes.