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."
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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!
This recipe is great (im reviewing it as im eating the leftovers)! I messed up and grabbed the green enchilada sauce but it still tasted really good. Also added a small can of corn. Will certainly make again!!
Added a can of corn. So easy and tasty!
Its tasty. It needs a side salad along with it.
* 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
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