INGREDIENTS
- 1 cup uncooked quinoa, rinsed
- 2 cups water
- 1 tablespoon olive oil
- 1 small onion
- 3 garlic cloves
- ½ green pepper
- 1 orange pepper
- ½ cup frozen corn kernels
- Just of 1 small lime
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- Salt and pepper, to taste
- 30-ounce canned blacked beans, rinsed and drained
- 2 cups enchilada sauce
- 1 cup shredded cheddar cheese
- Toppings: Sliced avocado, Greek yogurt
DIRECTIONS
- Preheat oven to 350 degrees F. Grease a 9×13 baking dish with cooking spray and set aside.
- 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.
- In a large skillet, heat the tablespoon of olive oil over medium-high head. Add the onion and garlic. Sauté until softened, about 5 minutes. Add in the peppers and corn. Cook for about 3-4 minutes. Add the lime juice, cumin, and chili powder. Stir to combined 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 ½ 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 and serve war.
NOTES
- Modified from Two Peas and Their Pod
- This recipe freezes well!