Black Bean & Quinoa Enchilada Bake

photo (11)

One of my newest favorite foods is quinoa. It can be used in tons of different recipes and has lots of protein. This recipe doesn’t have any meat but I didn’t miss it at all, and it is still loaded with protein with the beans and quinoa. Even my meat-loving husband ate this dish right up 🙂 Enjoy!

Black Bean & Quinoa Enchilada Bake

  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 4 garlic cloves, minced
  • 2 jalapeños, seeded and diced
  • 1 large red pepper, diced
  • 1 large orange or green pepper, diced
  • 3/4 cup frozen corn
  • Juice of 1 lime
  • 1 1/2 teaspoon cumin
  • 1 tablespoon chili powder
  • 1/2 cup cilantro, chopped
  • pepper
  • 2 (15 oz.) cans reduced sodium black beans, drained and rinsed
  • 1 3/4 cup enchilada sauce (you can use store bought or my enchilada sauce recipe
  • 1 1/2 – 2 cups monterey jack cheese, shredded and divided
  • green onions, avocado and sour cream for garnish


  1. Place quinoa and water in a medium saucepan. Bring to a boil over medium-high heat. Boil for a minute or two then reduce heat to low and simmer until all of the liquid is absorbed, 15-20 minutes. Set aside.
  2. Heat olive oil over medium heat in a large skillet. Saute onions for 2 minutes. Add garlic and jalapeños, followed by the peppers. Let cook for about 5 minutes until softened. Add the corn, lime juice, cumin, chili powder and pepper to taste. Remove from heat and stir in the cilantro.
  3. In a large bowl add the quinoa and black beans. Then add the vegetable mixture, enchilada sauce and 1/2 cup of the shredded cheese. Mix until well combined.
  4. Place in a greased 9×13 pan, top with the remaining cheese, and cover with aluminum foil. Bake in a 350 degree oven for 20 minutes. Remove foil and bake another 10 minutes, or until bubbly. Remove from oven and let sit for 5 minutes before serving. Serve with green onions, avocado slices and sour cream.

photo (10)

Adapted from Two Peas & Their Pod



Filed under Main dishes

5 responses to “Black Bean & Quinoa Enchilada Bake

  1. Mary Terri

    Yum Yum Yum, once again!!!! It looks fabulous, can’t wait to make this!! Keep me coming Leeann….it’s so fun to see what you are creating :-)!

    Liked by 1 person

  2. Mary Terri

    Keep “em” coming ! Ha!


  3. Karen Schorr

    This looks amazing!!!!

    Sent from my iPhone


    Liked by 1 person

  4. Quinoa is my favorite! This looks really delicious, Leeann!


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