- 2 cups water
- 1 cup quinoa
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 yellow bell pepper, diced
- 1 orange bell pepper, diced
- 1 jalapeno pepper, minced
- 2 cloves garlic, minced
- 1 (15 ounce) can black beans, rinsed and drained
- 1/3 cup chopped fresh cilantro
- 1 tablespoon chili powder
- 1 teaspoon lime juice
- 1 teaspoon ground cumin
- salt and ground black pepper to taste
- 1 (10 ounce) can enchilada sauce
- 2 cups shredded Cheddar cheese
- Preheat oven to 350 degrees F (175 degrees C).
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
- Heat olive oil in a skillet over medium heat; cook and stir onion, yellow bell pepper, orange bell pepper, jalapeno pepper, and garlic in the hot oil until softened, about 10 minutes.
- Mix black beans, pepper mixture, quinoa, cilantro, chili powder, lime juice, cumin, salt, and pepper together in a bowl; transfer to a casserole dish. Pour enchilada sauce over quinoa mixture, spreading sauce evenly over the top. Sprinkle Cheddar cheese over sauce. Cover dish with aluminum foil.
- Bake in the preheated oven for 20 minutes. Remove foil and continue baking until cheese is bubbling, 10 to 15 minutes.
04/23/2018
recipepes.com
Black Bean and Quinoa Enchilada Bake, recipe
PT15M
PT1H
5
455 calories
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