April 8, 2014

Black Bean and Quinoa Enchilada Bake

Our semi-vegetarian quest through Lent continues. I made white bean burgers while my husband was out of town for work since he thought they sounded disgusting. Disgusting ... no. Delicious ... no. I have a hard time getting behind bean burgers, I guess. I think they sound pretty good and then am left feeling bleh.

But this Enchilada Bake from Two Peas & Their Pod has no blehness whatsoever. This is delicious. And it's versatile in the sense that leftovers could be made into burritos (with a bit of fried chorizo on a non-vegetarian day). Both my husband and I thoroughly enjoyed this, so this will be a repeat meal for us.

No pictures here, but check out the original post for pretty pictures.

Black Bean and Quinoa Enchilada Bake
1 cup uncooked quinoa
2 cups water
1 Tbsp. olive oil
1 small onion, diced
3 cloves garlic, minced
1 chipotle pepper in adobo sauce, diced
1 red pepper, diced
1 orange pepper, diced
1 cup corn frozen kernels
Juice of 1 small lime
1 tsp. cumin
1 Tbsp. chili powder
1 Tbsp. dried cilantro
30 oz. black beans, drained and rinsed
2 cups enchilada sauce
2 cups shredded Mexican cheese

Preheat the oven to 350ºF. Grease a 9 x 13 baking dish with nonstick 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 olive oil over medium-high heat. Add the onion, garlic and peppers. Sauté until softened, about 5 minutes. Add in the corn. Cook for about 3 to 4 minutes. Add the lime juice, cumin, chili powder and cilantro. Stir to combine.

In a large bowl, add the cooked quinoa and black beans. Add the vegetable mixture, and stir to combine. Pour in the enchilada sauce, and stir. Add 1/2 cup 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, and 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. Makes 8 to 10 servings.

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