Nothing beats a solid casserole dish that tastes delicious, is super easy to make, and also healthy!
If I would have seen this recipe a couple years ago, I would have totally dismissed this.
But now that I know how good quinoa is for you, this recipe is on a whole new level! Also, who doesn’t love southwest flavored things?! You seriously can’t go wrong here.
- 1 CUP Cooked quinoa, rinsed
- 1 Tbsp 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 tsp Ground cumin
- 1 Tbsp Chili powder
- 1/3 CUP Chopped cilantro
- Salt and pepper, to taste
- 2 (15 oz) Cans black beans, drained and rinsed
- 2 CUPS Red enchilada sauce
- 2 CUPS Shredded Mexican cheese
- Preheat the oven to 350°F. Grease a 9×13 baking dish with cooking spray and set aside.
- Cook quinoa according to package directions. Cover and set aside.
- In a large skillet, heat the tablespoon of olive oil over medium-high heat. Add the onion, garlic, and jalapeño. Sauté until softened, about 5 minutes. Add 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 1/2 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 edges are bubbling.
- Remove from the oven, and let cool for 10 minutes. Garnish with toppings, if desired. Serve warm.