It’s FALL y’all….well, here in the South it ALMOST feels like fall. There is a bit of a chill in the morning and I’m excited to start having soups, stews and chili on the menu. Another term I heard recently is “Crocktober” – cute right? EVERYONE is super busy in October and are looking for …
This BLACK BEAN & QUINOA BAKE is SO yummy….what a perfect comfort food dish to help you begin incorporating a “Meatless Monday” into your life (why not?) 🙂
Your family won’t complain about this one, it’s a hit with everyone! There are veggies and tons of PLANT POWERED protein from the black beans and quinoa – and cheese! (Add some ground turkey if you feel you need more).
BLACK BEAN & QUINOA ENCHILADA BAKE
Recipe & photo credit: twopeasandtheirpods.com
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 pepper, seeds removed, diced
1 orange pepper, seeds removed, diced
1 cup corn frozen kernels
Juice of 1 small lime
1 teaspoon ground cumin
1 tablespoon 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
Toppings: Sliced green onions, avocado slices, sour cream, optional
1. Preheat the oven to 350 degrees F. Grease a 9×13 baking dish with cooking spray and set aside.
2. 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.
3. 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 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.
4. 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.
5.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.
Note-this recipe freezes well! If you need the recipe to be gluten-free make sure you use a gluten-free enchilada sauce.
This is another one of those super versatile dishes. If you’re worried about not having protein add a little ground turkey or beef. Add extra veggies if you want, put over a bed of lettuce to make a salad? Again, tons of options. THIS is how you make healthy FAMILY FRIENDLY dinners.