- Rinse your quinoa before cooking to remove the bitter natural coating.
- Don't overcook the vegetables — they continue cooking in the oven, so pull them while they still have some bite.
- Adjust the heat by leaving jalapeño seeds in for more spice or skipping it altogether for a milder dish.
- Let it rest for a full 10 minutes after baking so everything sets up and serves cleanly.
- Make it ahead by assembling the casserole the night before and refrigerating until ready to bake.
- Storing & Freezing: Store cooled leftovers in an airtight container in the refrigerator for up to 5 days, or freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating in the microwave or oven until heated through.
Black Bean Quinoa Enchilada Bake
This bold, satisfying vegetarian enchilada casserole has earned a permanent spot on our dinner rotation — and for good reason. Whether you’re feeding a crowd of meat lovers, lifelong vegetarians, or picky little eaters, this dish wins everyone over every single time.
Ingredients
- 1 cup uncooked quinoa rinsed
- 2 cups water
- 1 tablespoon olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 1 jalapeño seeds and ribs removed,diced
- 1 red bell pepper seeds removed, diced
- 1 orange or yellow bell pepper seeds removed, diced
- 1 cup corn frozen kernels
- Juice of 1 small lime
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- ⅓ cup chopped cilantro
- Salt and pepper to taste
- 30 oz canned black beans rinsed and drained
- 2 cups enchilada sauce
- 2 cups shredded Mexican cheese
- Toppings: Sliced green onions avocado, sour cream, cilantro
Instructions
- Heat your oven and prep a 9×13 baking dish with a light coat of cooking spray. Set it aside.
- Cook your quinoa according to package directions, then set it aside to cool slightly.
- Warm the olive oil in a large skillet over medium-high heat. Toss in the onion, garlic, and jalapeño and cook, stirring occasionally, until everything softens up nicely.
- Add the bell peppers and corn to the skillet. Let them cook for 3 to 4 minutes, then squeeze in the lime juice and add the cumin, chili powder, and cilantro. Stir everything together and season with salt and pepper to taste.
- In a large mixing bowl, combine the cooked quinoa and black beans. Fold in the sautéed veggie mixture, pour in the enchilada sauce, and stir until everything is evenly coated. Mix in half a cup of shredded cheese.
- Pour the filling into your prepared baking dish and spread it out evenly. Scatter the remaining cheese generously over the top.
- Cover the dish tightly with foil and bake for 20 minutes. Remove the foil and continue baking for another 10 minutes, until the cheese is golden and the edges are bubbling.
- Pull it from the oven and let it rest for about 10 minutes before slicing and serving.