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Quinoa Enchilada Recipe

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★★★★★

5 from 87 reviews

This Quinoa Enchilada is a hearty and nutritious baked dish featuring a flavorful blend of quinoa, black beans, sautéed vegetables, and enchilada sauce, topped with melted Mexican cheese. Easy to prepare and packed with protein and veggies, it’s a perfect vegetarian meal that can be customized with your favorite toppings like avocado, sour cream, and green onions.

Ingredients

Scale

Quinoa and Liquid

  • 1 cup uncooked quinoa, rinsed
  • 2 cups water

Vegetables and Aromatics

  • 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 frozen corn kernels
  • Juice of 1 small lime
  • 1/3 cup chopped cilantro

Spices

  • 1 teaspoon ground cumin
  • 1 tablespoon chili powder
  • Salt and pepper, to taste

Beans and Sauce

  • 30 oz canned black beans, rinsed and drained
  • 2 cups enchilada sauce (gluten-free if needed)

Cheese and Toppings

  • 2 cups shredded Mexican cheese
  • Toppings: Sliced green onions, avocado, sour cream, cilantro

Instructions

  1. Preheat Oven and Prepare Baking Dish: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish using cooking spray and set aside to ensure the quinoa enchilada bakes without sticking.
  2. Cook Quinoa: In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil over medium heat, then reduce to low, cover, and simmer for about 15 minutes or until the water is fully absorbed. Remove from heat, fluff with a fork, cover, and set aside to keep warm.
  3. Sauté Vegetables: Heat olive oil in a large skillet over medium-high heat. Add diced onion, minced garlic, and jalapeño; sauté for approximately 5 minutes until softened. Then, add diced red and orange/yellow bell peppers along with frozen corn kernels. Cook for an additional 3-4 minutes. Stir in lime juice, ground cumin, chili powder, and chopped cilantro. Season with salt and pepper to taste, then remove from heat.
  4. Combine Ingredients: In a large mixing bowl, combine the cooked quinoa, rinsed black beans, and the sautéed vegetable mixture. Pour in the enchilada sauce and stir everything together well. Add half a cup of shredded Mexican cheese into the mixture and mix.
  5. Assemble and Bake: Transfer the quinoa and black bean mixture into the prepared baking dish, spreading it evenly. Sprinkle the remaining shredded cheese on top. Cover the dish with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the cheese is melted and the edges are bubbling.
  6. Cool and Serve: Remove the enchilada from the oven and allow it to cool for about 10 minutes. Garnish with your choice of toppings such as sliced green onions, avocado, sour cream, and fresh cilantro. Serve warm and enjoy!

Notes

  • This recipe freezes well; store leftovers in an airtight container for up to 3 months.
  • For a gluten-free option, ensure the enchilada sauce you use is certified gluten-free.
  • Serve with tortilla chips or a side salad for a complete meal.
  • Adjust heat by adding more or less jalapeño or chili powder to suit your spice preferences.

Keywords: quinoa enchilada, vegetarian enchilada, black beans, healthy Mexican casserole, easy baked quinoa recipe, gluten-free enchilada, meatless Mexican dish

Find it online: https://cheframi.com/quinoa-enchilada-recipe/