Yummy Veggie Enchilada Bake
Layers of Flavor in Every Bite
Yields 6-8 servings
Ingredients:
- 1 cup uncooked quinoa, rinsed
- 2 cups water
- 1 tbsp olive oil
- 1 small onion, diced
- 3 cloves of garlic, minced
- 2 bell peppers of any color, diced
- 1 cup corn frozen kernels
- juice of 1 small lime
- 1 tsp cumin
- 1 tsp chili powder
- 1/3 cup chopped cilantro
- Salt and pepper, to taste
- 2 15oz canned black beans, rinsed and drained
- 2 cups enchilada sauce
- 2 cups shredded Mexican cheese
Toppings: avocado, sour cream, cilantro
Serve with tortilla chips
Serve with tortilla chips
Instructions
- Preheat the oven to 350 degrees F. Grease a 9×13 baking dish.
- Add quinoa and water to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Cover quinoa and set aside.
- In a large skillet, sauté the olive oil, onion, and garlic until softened. Add in the peppers and corn. Cook for about 3-4 minutes. Add the lime juice, cumin, chili powder, and cilantro. Stir to combine. Season with salt and pepper, to taste.
- In a large bowl, add the cooked quinoa and black beans. Add the sautéed vegetable mixture and stir to combine. Pour in the enchilada sauce and stir. Add ½ cup shredded cheese.
- Pour the black bean and quinoa mixture into the prepared baking dish. Top with remaining shredded cheese. Cover the pan with foil. Bake for 20 minutes, then remove foil. Bake an additional 10 minutes, or until the cheese is melted and the edges are bubbling. Serve warm with tortilla chips and toppings.
*Adapted from recipe by blog Two Peas and Their Pod.