Black Bean and Quinoa Enchilada Bake
Ingredients
- water (2 cups)
- quinoa (1 cup)
- olive oil (1 tablespoon)
- onion (1 )
- yellow bell pepper (1 )
- orange bell pepper (1 )
- jalapeño pepper (1 )
- garlic (2 cloves)
- black beans (1 (15 ounce) can)
- cilantro (0.333 cup)
- chili powder (1 tablespoon)
- lime juice (1 teaspoon)
- ground cumin (1 teaspoon)
- salt (0 )
- ground black pepper (0 )
- enchilada sauce (1 (10 ounce) can)
- Cheddar cheese (2 cups)
Instructions
- Preheat the 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 is absorbed, 15 to 20 minutes.
- Heat olive oil in a skillet over medium heat. Add onion, bell peppers, jalapeño pepper, and garlic, stirring until softened, about 10 minutes.
- Mix black beans, pepper mixture, quinoa, cilantro, chili powder, lime juice, cumin, salt, and pepper together in a casserole dish. Pour enchilada sauce over quinoa mixture, spreading sauce evenly over the top. Sprinkle Cheddar cheese over sauce. Cover the dish with foil.
- Bake in the preheated oven for 20 minutes. Remove foil and continue baking until cheese is bubbling, 10 to 15 minutes.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 388
- fat: 18 g
- sats: 9 g
- carbs: 39 g
- fibre: 9 g
- protein: 19 g
- salt: 0 g