Black Bean and Quinoa Enchilada Bake Recipe - Allrecipes.com
Black Bean and Quinoa Enchilada Bake Recipe
  • READY IN hrs

Black Bean and Quinoa Enchilada Bake

Recipe by  

"Great dish for Mexican night with lots of different possibilities. The best thing about this recipe is it can be served by itself for a main dish on Mexican night, or be eaten with tortilla chips as a dip or even rolled up in a tortilla as a taco, burrito, or enchilada. Garnish with green onions, avocado, tomatoes, or/and sour cream. Very versatile recipe. So enjoy and learn the many uses of oh so healthy quinoa."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    1 hr
  • READY IN

    1 hr 15 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. Bake in the preheated oven for 20 minutes. Remove foil and continue baking until cheese is bubbling, 10 to 15 minutes.
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Reviews More Reviews

Feb 11, 2015

This was a big winner in my family. It was simple to make and we all liked it. I'm a vegetarian but the rest of my family is not. My kids are 4 and 7 and they both liked it, as did my husband. I did not add the chili powder thinking it might make it too spicy for the kids. We'll definitely have this again!

 
Feb 11, 2015

This was so delicious! My only changes were green instead of more expensive yellow peppers,added a can of diced green chiles (because I love them),used El Pato hot tomato sauce instead of enchilada sauce, and half pepperjack with the cheddar. A garnish of diced tomato and avocado topped it beautifully. What a great idea for a light, healthy dinner! Thank you R8DERMAN!

 

10 Ratings

Feb 10, 2015

I cooked the quinoa in broth (because I always do), used fresh parsley in place of the cilantro (because I don't like it), and sprinkled the top with only 1 cup of reduced fat cheese to cut calories and we just loved this. We had it as a light dinner but would make a great side as well

 
Jan 27, 2015

This recipe was great! I subbed pinto beans for the black (what I had in the pantry) and, after the realization that I didn't have the enchilada sauce I thought I did, I used plain tomato sauce mixed with some hot sauce for the topping. I utilized my rice cooker to cook the quinoa while I sautéed the veggies and it all came together quickly and easily. I left the cilantro out since my husband doesn't like it and just put fresh on mine. We put this in whole wheat tortillas and it was a great weeknight dinner. Definitely going into rotation - thanks!

 
Mar 18, 2015

Excellent! I used 2 green peppers instead of orange and yellow. 1 can of green chilies instead of jalapenos. Mexican cheese instead of cheddar. I put sour cream on the top before eating and ate with tortilla chips. I will make again!

 
Mar 25, 2015

Easy and awsome

 
Jan 26, 2015

This was great! I made my own enchilada sauce (Homemade Enchilada Sauce on AllRecipes.com) and added the juice of half a lime instead of just 1 t. I didn't have jalapeno peppers, so I just added cayenne powder and some hot sauce to give it an extra kick. The whole family loved it. We will definitely have this one again!

 

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Nutrition

  • Calories
  • 388 kcal
  • 19%
  • Carbohydrates
  • 38.6 g
  • 12%
  • Cholesterol
  • 40 mg
  • 13%
  • Fat
  • 18 g
  • 28%
  • Fiber
  • 8.5 g
  • 34%
  • Protein
  • 19.2 g
  • 38%
  • Sodium
  • 673 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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