A filling and tasty vegetarian enchilada bake with quinoa, black beans, and a rainbow of colorful veggies covered in cheese and enchilada sauce.
Ingredients: 1 cup quinoa, rinsed. 2 cups black beans, cooked and drained. 1 cup corn kernels, frozen or fresh. 1 cup red bell pepper, diced. 1 cup onion, finely chopped. 2 cloves garlic, minced. 1 can 15 oz enchilada sauce. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 2 cups shredded Mexican blend cheese. 1/4 cup fresh cilantro, chopped for garnish.
Instructions: Set the oven's temperature to 375F 190C. Cook the quinoa in a medium saucepan as directed on the package. Put aside. Cooked quinoa, black beans, corn, red bell pepper, onion, and garlic should all be combined in a big mixing bowl. Stir in smoked paprika, chili powder, ground cumin, enchilada sauce, and salt and pepper. Toss to combine well. Spread the mixture evenly in a baking dish that has been greased. When the cheese is melted and bubbling, sprinkle it on top and bake in the preheated oven for 25 to 30 minutes. Before serving, take it out of the oven and allow it to cool for a few minutes. Add some chopped cilantro as a garnish and serve hot. Savor the delicious Quinoa and Black Bean Enchilada Bake!
Prep Time: 20 minutes
Cook Time: 30 minutes
Zoe Stylz
