Recipe by R8DERMAN
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
yellow bell pepper, diced
orange bell pepper, diced
jalapeno pepper, minced
1 (15 ounce) can
black beans, rinsed and drained
chopped fresh cilantro
salt and ground black pepper to taste
1 (10 ounce) can
shredded Cheddar cheese
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!
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!
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
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!
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!
Easy and awsome
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Black Bean and Quinoa Enchilada Bake
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 162
Salsa is the fresh condiment you can make at home and put on everything.
Whether you're going low-carb, low fat, paleo, or gluten-free, we have recipes just for you.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make delicious vegetarian black bean burgers.
These 5-star veggie burgers have it all over frozen burgers.
Try this protein-packed, delicious vegan quinoa and bean dish.