Name: Black Bean Quinoa Enchilada Bake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 small yellow onion, chopped; 2 cloves garlic, minced; 1 teaspoon chili powder; ½ teaspoon ground cumin; ¼ teaspoon smoked paprika; ¼ teaspoon salt, plus more to taste; ⅛ teaspoon black pepper, plus more to taste; 1 ½ cups cooked quinoa (about ¾ cup dry quinoa); 1 (15-ounce) can black beans, rinsed and drained; 1 (10-ounce) can diced tomatoes with green chilies, undrained; 1 (10-ounce) can red enchilada sauce; 1 cup shredded Monterey Jack or cheddar cheese (or a blend); Optional toppings: dollop of sour cream, salsa, chopped cilantro, sliced avocado, diced jalapeños

Description

A hearty and flavorful vegetarian Black Bean Quinoa Enchilada Bake, perfect for weeknight dinners. Easy to make with simple pantry staples and customizable toppings.

Ingredients

Scale

1 tablespoon olive oil
1 small yellow onion, chopped
2 cloves garlic, minced
1 teaspoon chili powder
½ teaspoon ground cumin
¼ teaspoon smoked paprika
¼ teaspoon salt, plus more to taste
⅛ teaspoon black pepper, plus more to taste
1 ½ cups cooked quinoa (about ¾ cup dry quinoa)
1 (15-ounce) can black beans, rinsed and drained
1 (10-ounce) can diced tomatoes with green chilies, undrained
1 (10-ounce) can red enchilada sauce
1 cup shredded Monterey Jack or cheddar cheese (or a blend)
Optional toppings: dollop of sour cream, salsa, chopped cilantro, sliced avocado, diced jalapeños

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Instructions

1. Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
2. Heat olive oil in a large skillet over medium heat. Sauté onion until softened (5-7 mins). Add garlic, chili powder, cumin, smoked paprika, salt, and pepper. Cook for 1 minute until fragrant.
3. Add cooked quinoa and black beans to the skillet. Stir to combine.
4. Pour in diced tomatoes with green chilies (undrained) and enchilada sauce. Stir well.
5. Pour mixture into prepared baking dish.
6. Sprinkle shredded cheese evenly over the top.
7. Cover with foil and bake for 20-25 minutes. Remove foil and bake for another 5-10 minutes until cheese is melted and bubbly.
8. Let rest for 5-10 minutes before serving.

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days. Can also be frozen for 2-3 months. Reheat in the oven or microwave until heated through.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: Approx. 350-450 (will vary based on cheese and toppings)
Sugar: Approx. 5-10g
Sodium: Varies greatly based on enchilada sauce
Fat: Approx. 12-20g
Carbohydrates: Approx. 40-55g
Fiber: Approx. 8-12g
Protein: Approx. 18-25g