Black Bean and Quinoa Enchilada Bake Recipe

Recipesfull introduces to you: Cinco de Mayo Recipes. (Black Bean and Quinoa Enchilada Bake Recipe). Great dish for Mexican night with lots of different possibilities. The best thing about this recipe is it can be served by itself for a main dish on Mexican night, or be eaten with tortilla chips as a dip or even rolled up in a tortilla as a taco, burrito, or enchilada. Garnish with green onions, avocado, tomatoes, or/and sour cream. Very versatile recipe. So enjoy and learn the many uses of oh so healthy quinoa.

Brief

Prep 15 mins

Cook: 1hr

Total: 1hr15 mins

Servings: 6

Yield: 6 servings

Black Bean and Quinoa Enchilada Bake Recipe

Ingredients

2 cups water

1 cup quinoa

1 tablespoon olive oil

1 small onion

diced

1 yellow bell pepper

diced

1 orange bell pepper

diced

1 jalapeno pepper

minced

2 cloves garlic

minced

1 (15 ounce) can black beans

rinsed and drained

⅓ cup chopped fresh cilantro

1 tablespoon chili powder

1 teaspoon lime juice

1 teaspoon ground cumin

salt and ground black pepper to taste

1 (10 ounce) can enchilada sauce

2 cups shredded Cheddar cheese

Hot Bean Dip

Main Dish

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low cover and simmer until quinoa is tender and water has been absorbed 15 to 20 minutes.

Step 3

Heat olive oil in a skillet over medium heat; cook and stir onion yellow bell pepper orange bell pepper jalapeno pepper and garlic in the hot oil until softened about 10 minutes.

Step 4

Mix black beans pepper mixture quinoa cilantro chili powder lime juice cumin salt and pepper together in a bowl; transfer to a casserole dish. Pour enchilada sauce over quinoa mixture spreading sauce evenly over the top. Sprinkle Cheddar cheese over sauce. Cover dish with aluminum foil.

Step 5

Bake in the preheated oven for 20 minutes. Remove foil and continue baking until cheese is bubbling 10 to 15 minutes.

Nutritional Information

Black Bean and Quinoa Enchilada Bake Recipe

Servings Per Recipe:6

Calories: 387.6

% Daily Value *

Protein: 19.2g 39%

Carbohydrates: 38.6g 13%

Dietary Fiber: 8.5g 34%

Sugars: 2.2g

Fat: 18g 28%

Saturated Fat: 8.7g 44%

Cholesterol: 39.5mg 13%

Vitamin A Iu: 1244.1IU 25%

Niacin Equivalents: 5.4mg 42%

Vitamin B6: 0.4mg 27%

Vitamin C: 82mg 137%

Folate: 122.5mcg 31%

Calcium: 341.2mg 34%

Iron: 4.1mg 23%

Magnesium: 110.8mg 40%

Potassium: 701.2mg 20%

Sodium: 672.6mg 27%

Thiamin: 0.2mg 19%

Calories From Fat: 162.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.