I whipped up my Black Bean Quinoa Enchilada Bake and was pleasantly surprised by its vibrant flavors. I combined nutty quinoa with a medley of black beans, crisp red and green bell peppers, and zesty diced tomatoes. The aromatic cumin and chili powder infused a delicious kick into every bite.

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I’ve been playing around in the kitchen recently and came up with this black bean quinoa enchilada bake that totally surprised me. I started with 1 cup of quinoa and 2 cups of vegetable broth and added a tablespoon of olive oil to fry up a small diced yellow onion and two garlic cloves until they got fragrant.

Then i tossed in diced red and green bell peppers with a cup of corn kernels and a 15-ounce can of black beans, making sure every bite packed a punch. A 10-ounce can of diced tomatoes with green chiles, and a 14-ounce can of enchilada sauce were added next, along with just the right pinch of cumin and half a teaspoon of chili powder plus some salt and pepper.

I finished it off with chopped cilantro and a generous layer of shredded cheese. This recipe is a great twist on classic Tex Mex and is definitely worth a try.

Why I Like this Recipe

I really like this recipe because it’s a real comfort food that makes me feel at home when I eat it. I love how it mixes all those flavors together, like the spicy enchilada sauce with the cheesy, melty bits and all the different veggies. It’s also pretty quick and easy to make on those busy nights when I want something yummy without too much fuss. Plus, it makes me feel good knowing that its both hearty and healthy, so I can chow down without feeling guilty.

Ingredients

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Quinoa: Protein-rich grain with complex carbs and fiber that helps boost your energy.
Black Beans: Hearty and protein-packed beans that offer fiber and creaminess to the meal.
Diced Tomatoes with Green Chiles: Tangy tomatoes with a spicy kick adding vitamins and antioxidants.
Corn: Sweet kernels that deliver healthy carbs and a subtle, natural sweetness.
Olive Oil: Heart-healthy oil that enhances flavors and blends ingredients real well.
Yellow Onion: Diced onion gives a bit of mild sweetness and savory depth, you know.
Garlic: Minced garlic lends robust flavor and natural health benefits in every bite.
Bell Peppers: Crunchy peppers enrich the dish with vitamins, color, and vibrant crispness.
Cilantro: Fresh cilantro adds a bright herby finish and burst of flavor.

Ingredient Quantities

1 cup quinoa, rinsed

2 cups vegetable broth (or water)

1 tablespoon olive oil

1 small yellow onion, diced

2 garlic cloves, minced

1 red bell pepper, diced

1 green bell pepper, diced

1 cup corn kernels (fresh or frozen)

1 15-ounce can black beans, drained and rinsed

1 10-ounce can diced tomatoes with green chiles

1 14-ounce can enchilada sauce

1 teaspoon ground cumin

1/2 teaspoon chili powder

Salt and pepper to taste

1/2 cup chopped cilantro

2 cups shredded cheese (Mexican blend or cheddar)

6 to 8 corn tortillas, cut into strips

How to Make this

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1. Preheat your oven to 375°F. Meanwhile, rinse 1 cup of quinoa and combine it with 2 cups of vegetable broth (or water) in a small pot. Bring it to a boil, then lower the heat and let it simmer for about 15 minutes or until the quinoa is fluffy.

2. While the quinoa is cooking, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add 1 small diced yellow onion and 2 minced garlic cloves, cookin them until they start to soften.

3. Toss in 1 diced red bell pepper and 1 diced green bell pepper to the skillet and sauté for around 4 minutes until they’re slightly softened.

4. Mix in 1 cup of corn kernels (fresh or frozen), 1 15-ounce can of drained and rinsed black beans, and 1 10-ounce can of diced tomatoes with green chiles. Stir well so that all the flavors start to come together.

5. Season the mixture by adding 1 teaspoon of ground cumin, 1/2 teaspoon chili powder, and salt and pepper to taste. Let it cook for another couple of minutes so the spices can blend.

6. Once the quinoa is ready, stir it into the skillet along with 1/2 cup of chopped cilantro. This will make a hearty and flavorful filling.

7. In a greased casserole dish, pour a small amount of 1 14-ounce can enchilada sauce to cover the bottom. Then spread half of the quinoa and bean mixture evenly over the sauce.

8. Sprinkle 2 cups of shredded cheese (Mexican blend or cheddar) over the mixture and then lay 6 to 8 corn tortilla strips on top.

9. Pour the remaining enchilada sauce over the tortilla strips, making sure it’s evenly spread. Top with any leftover quinoa mixture, more tortilla strips if there’s some left, and finish with a final layer of the rest of the cheese.

10. Bake in the oven for 20 to 25 minutes until the sauce is bubbly and the cheese is melted and lightly golden. Once done, let it cool for a few minutes and sprinkle the remaining chopped cilantro over the top before serving. Enjoy!

Equipment Needed

1. Oven – to preheat it to 375°F
2. Strainer/colander – for rinsing the quinoa
3. Small pot – to cook the quinoa with broth or water
4. Cutting board and knife – to dice the onion, bell peppers, and chop the cilantro
5. Large skillet – for sautéeing the onions, garlic and peppers
6. Spoon or spatula – for stirring the quinoa mixture and other ingredients
7. Casserole dish – to layer the enchilada sauce, quinoa mixture, tortilla strips, and cheese
8. Measuring cups and spoons – to measure the quinoa, broth, olive oil, and spices
9. Can opener – to open the cans of black beans, diced tomatoes, and enchilada sauce

FAQ

Q: Can I use dried black beans instead of canned?

Yup, but you need to soak them overnight and cook 'em until tender before adding them to the bake.

Q: Do I really need to rinse the quinoa?

Yes, rinsing the quinoa helps get rid of its bitter coating, making the flavor much better.

Q: Can I swap vegetable broth for chicken broth?

Sure, if you dont mind a bit of a meatier taste, but vegetable broth gives it a lighter flavor that goes well with the other ingredients.

Q: What type of cheese should I use?

Either a Mexican blend or cheddar is great. Use what you prefer that melts nicely.

Q: Should I pre-cook the tortilla strips for crunch?

You can, especially if you like them extra crispy. A quick fry in a little olive oil works wonders, but layering straight in also does the trick.

Black Bean Quinoa Enchilada Bake Recipe Substitutions and Variations

Instead of quinoa you can use couscous or brown rice if you dont have quinoa laying around.
If you run out of vegetable broth, simply use water with a pinch of salt and some herbs to add flavor.
For the corn kernels, you could try substituting with chopped zucchini or even frozen green peas for a different twist.
If you want to swap out the enchilada sauce, a mix of tomato paste thinned with water and a bit of cumin and chili powder works in a pinch.
Instead of cilantro, a little bit of fresh parsley can done the trick if you’re not a fan of that flavor.

Pro Tips

1. When you’re cooking the quinoa, try to toast it lightly in the dry pan for a few minutes first before adding your broth. This step brings out a nuttier flavor that really makes a difference.

2. Make sure your onions and garlic get a good, slow sautéin so they turn soft and sweet, but watch out so they dont burn. Burnt garlic can ruin the overall taste of the dish!

3. While layering the casserole, don’t be afraid to add an extra drizzle of enchilada sauce. It helps to keep everything moist and infuses even more flavor thru the layers.

4. Let the casserole rest for a few minutes after baking. It sounds obvious but cooling it a bit lets the flavors marry better and prevents you from burning your tongue on super hot cheese.