Our Table: Black Bean and Quinoa Enchilada Bake

A few months ago I discovered quinoa and ever since, I have been on the hunt for new and delicious recipes. Quinoa is the perfect substitute for rice and best of all- it’s gluten-free! I wish I could take credit for this homemade recipe, but I actually found it on Pinterest. The original source is two peas & their pod.

Total time: 45 minutes (includes prep and baking)



1 cup uncooked quinoa
2 cups water
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 red pepper, diced
1 orange pepper, diced
1 cup corn frozen kernels
Juice of 1 small lime
1 teaspoon ground cumin
1 tablespoon chili powder
1/3 cup chopped cilantro
Salt and pepper, to taste
2 (15 oz) cans reduced sodium black beans, drained and rinsed
2 cups red enchilada sauce
2 cups shredded Mexican cheese


Preheat the oven to 350 degrees F. Grease a 9×13 baking dish with cooking spray and set aside.

Add quinoa and water to a medium saucepan and cook as directed. Normally bring to water and quinoa to a boil then simmer for 15 minutes. Fluff with a work, and cover and set aside.

In a large skillet, heat the tablespoon of olive oil over medium-high heat. Add the onion and garlic. SautΓ© until softened, about 5 minutes. Add in the peppers and corn. Cook for about 3-4 minutes. Add the lime juice, cumin, chili powder, and cilantro. Stir to combine. Add salt and pepper, to taste.


In a large bowl, add the cooked quinoa and black beans. Add the vegetable mixture and stir to combine. Pour in the enchilada sauce and stir. Add 1/2 cup shredded cheese.


Pour the mixture into the prepared baking dish. Top with remaining shredded cheese. Cover the pan with foil. Bake for 20 minutes, then remove foil. Bake an additional 10 minutes, or until the cheese is melted and edges are bubbling.


Bon AppΓ©tit!

– Mallory Anne


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