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Pug and Tater's

From Home With Love

meatless main

Quinoa and Black Bean Enchilada Bake

by

Quinoa and Black Bean Enchilada Bake is a healthy and delicious meatless main dish. It can be made ahead of time and popped in the oven right before you’re ready to eat. My kids love scooping it up and eating it with tortilla chips.

Use a gluten free flour if you want to make this gluten free.

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Quinoa and Black Bean Enchilada Bake
Prep Time
45 mins
Cook Time
35 mins
Total Time
1 hr 20 mins
 
Servings: 8 servings
Ingredients
  • 1 cup uncooked quinoa
  • 1 3/4 cup water
  • 4 tablespoons olive oil divided
  • 2 tablespoons chili powder
  • 2 tablespoons flour
  • 2 cups water
  • 1 8 oz. can tomato paste
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1 onion diced
  • 1 red bell pepper diced
  • 1 orange bell pepper diced
  • 3 cloves garlic minced
  • 1/3 cup cilantro chopped
  • 1 lime juiced
  • salt and freshly ground pepper
  • 1 15 oz. can black beans drained and rinsed
  • 1 15 oz. can corn drained and rinsed
  • 2 cups cheddar or Mexican cheese shredded
Instructions

  1. Preheat oven to 350 degrees. Grease a 9x13 baking dish with cooking spray.

  2. Bring 1 3/4 cup water to a boil in a medium saucepan. Add quinoa and bring to a boil again. Cover, reduce heat to low and cook for 15 minutes or until liquid is absorbed.

  3. While quinoa cooks, make enchilada sauce. In a small saucepan over medium heat, combine 2 tablespoons olive oil, chili powder and flour. Cook for a minute or two. Add 2 cups water, tomato paste, garlic powder, cumin, onion powder and 1/2 teaspoon salt. Stir well to combine and dissolve tomato paste. Simmer for 20 minutes, stirring occasionally.

  4. In a large skillet over medium heat, add 2 tablespoons olive oil. Add onion and peppers and sauté for 5-7 minutes until they begin to soften. Add garlic and cook another minute. Stir in cilantro and lime juice and season with salt and pepper.

  5. In a large bowl, combine quinoa, enchilada sauce, sautéed vegetables, corn and black beans. Taste for seasonings and add more salt and pepper, if desired. Pour into prepared baking dish. Top with shredded cheese.

  6. Cover with foil and bake for 20 minutes. Remove foil and bake for another 10-15 minutes until cheese is melted and edges are bubbling. Let cool for 10 minutes before serving.

  7. Top with desired toppings and serve with tortilla chips.

Recipe Notes

Toppings: diced avocados, sliced green onions, sour cream, optional

Adapted from Two Peas & Their Pod.