Black Bean And Quinoa Enchilada Bake Recipes
BLACK BEAN AND QUINOA ENCHILADA BAKE
Great dish for Mexican night with lots of different possibilities. The best thing about this recipe is it can be served by itself for a main dish on Mexican night, or be eaten with tortilla chips as a dip or even rolled up in a tortilla as a taco, burrito, or enchilada. Garnish with green onions, avocado, tomatoes, or/and sour cream. Very versatile recipe. So enjoy and learn the many uses of oh so healthy quinoa.
Provided by S T Andersen
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
- Heat olive oil in a skillet over medium heat; cook and stir onion, yellow bell pepper, orange bell pepper, jalapeno pepper, and garlic in the hot oil until softened, about 10 minutes.
- Mix black beans, pepper mixture, quinoa, cilantro, chili powder, lime juice, cumin, salt, and pepper together in a bowl; transfer to a casserole dish. Pour enchilada sauce over quinoa mixture, spreading sauce evenly over the top. Sprinkle Cheddar cheese over sauce. Cover dish with aluminum foil.
- Bake in the preheated oven for 20 minutes. Remove foil and continue baking until cheese is bubbling, 10 to 15 minutes.
Nutrition Facts : Calories 387.6 calories, Carbohydrate 38.6 g, Cholesterol 39.5 mg, Fat 18 g, Fiber 8.5 g, Protein 19.2 g, SaturatedFat 8.7 g, Sodium 672.6 mg, Sugar 2.2 g
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- Prepare quiona. Add 2 cups water and salt and bring to a boil. Cover, reduce heat to medium low and simmer until water is absorbed, 15 to 20 minutes. Set aside off the heat for 5 minutes; uncover and fluff with a fork.
- Meanwhile preheat your oven to 375 degrees–if you are cooking right away. Otherwise, skip this step.
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- Pre-heat oven to 400 degrees F. On a large sheet pan toss together butternut squash, bell peppers, onion, olive oil and all the spices. Roast vegetables until fork tender, about 50 minutes, flipping once.
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- Soak the quinoa over night covering it in at least 2" of water (if desired). Otherwise, simply rinse the quinoa through a fine mesh strainer until the water runs clear. In a medium sauce pot add the soaked (or unsoaked) quinoa and water. Stir in a pinch of salt and bring to a simmer. Cover, turn heat to medium-low, and simmer until tender and the 'tails' are showing. Soaked quinoa will take about 8 minutes and need to be drained while unsoaked quinoa takes about 15 minutes to cook (no draining needed). Drain any excess water and spoon into a large mixing bowl.
- Set oven rack in center and preheat oven to 350F (180C).Meanwhile heat the oil in a medium saute pan until it shimmers. Add the onion and bell (or poblano) pepper and saute allowing the veggies to set for 2-3 minutes at a time to sear, for about 8 minutes or until vegetables are tender. Sprinkle in the salt and cumin and stir so that the veggies are coated for one minute. Add the mixture to the bowl of quinoa.
- To the mixing bowl, add the zucchini, corn, black beans, enchilada sauce, adobo sauce and 1 1/2 C (150g) of pepper jack cheese. Stir thoroughly so that all the veggies are evenly distributed. Transfer the mixture into a 9"x13" (22cmx33cm) baker/casserole, smooth top and sprinkle the remaining cheese over the top. Cover with foil tenting the center slightly so that it doesn't rest on the cheese and bake for 30-35 minutes until the cheese has melted and it's bubbly. Remove from oven and rest covered for 10 minutes. Garnish with options or serve garnishes on the side.
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