Black Bean Quinoa Enchilada Bake
A hearty and flavorful vegetarian casserole combining quinoa, black beans, and enchilada sauce, topped with melted cheese and fresh cilantro.
Ingredients
quinoa and broth
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
black beans and corn
- 1 can 15 oz black beans, drained and rinsed
- 1 cup corn, frozen or canned
sauces and seasonings
- 1 can 10 oz enchilada sauce
- 1 cup diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
cheese and garnishes
- 1 cup shredded cheese (cheddar or mexican blend)
- to taste salt and pepper
- optional fresh cilantro for garnish
Instructions
- Cook quinoa in vegetable broth until liquid is absorbed, about 15 minutes.
- Mix cooked quinoa, black beans, corn, diced tomatoes, spices, salt, and pepper.
- Spread mixture in a greased baking dish, top with enchilada sauce and cheese.
- Bake at 375°F (190°C) for 25-30 minutes until cheese is bubbly and golden.
- Garnish with cilantro if desired, serve warm.
Notes
You can customize the spice level by adjusting chili powder.
Nutrition
Calories: 350kcal | Carbohydrates: 55g | Protein: 15g | Fat: 10g | Sodium: 800mg