Black Bean and Quinoa Enchilada Bake by Um-Ums Defined

Black Bean and Quinoa Enchilada Bake

by And D

Keywords: bake entree gluten-free vegetarian

Original Source: Two Peas and Their Pod


  • 1C uncooked quinoa
  • 1T olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeno, seeds/ribs removed and minced
  • 1 red bell pepper, seeded and diced
  • 1 orange bell pepper, seeded and diced
  • 1C frozen corn
  • 1 lime, juiced
  • 1tsp cumin
  • 1T chili powder
  • 1/3C chopped cilantro
  • salt, pepper
  • 2 (15oz) cans black beans, drained and rinsed
  • 2C red enchilada sauce
  • 2C shredded Mexican cheese blend
  • toppings of choice: avocado, green onions, cilantro, sour cream, tortilla chips, etc


  • Preheat the oven to 350. Spray a 9x13 pan with no-stick spray.
  • Cook quinoa according to package directions. Remove from heat and set aside.
  • Heat olive oil over medium heat.
  • Add onion, garlic, and jalapeño. Cook until softened and onions translucent, about 5 minutes.
  • Add in peppers and corn.
  • Cook for about 4 more minutes, until peppers are softened.
  • Add in lime juice, cumin, chili powder, and cilantro.
  • Stir to combine.
  • Season with a sprinkle of salt and pepper.
  • Taste and add more seasoning if needed.
  • In a large bowl, combine quinoa, black beans, sautéed veggies, and enchilada sauce.
  • Once combined, stir in 1/2C of the shredded cheese.
  • Transfer to the 9x13 pan.
  • Top with remaining cheese.
  • Cover with foil and bake at 350 for 20 minutes.
  • Remove foil and bake for additional 10 minutes.
  • Let cool for a few minutes. Serve with toppings of choice.
  • Enjoy!