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

1. Preheat the 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 is absorbed, 15 to 20 minutes.
3. Heat olive oil in a skillet over medium heat. Add onion, bell peppers, jalapeño pepper, and garlic, stirring until softened, about 10 minutes.
4. 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.
5. 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