Exquisite Quinoa and Black Bean Enchilada Bake

Exquisite Quinoa and Black Bean Enchilada Bake

This dish combines the nutty flavor of quinoa with the heartiness of black beans and the zest of enchilada sauce to create a **bold** and satisfying **one-dish** meal. Perfect for those looking for a protein-rich vegan option or anyone craving a comforting casserole with a Mexican flair, the Exquisite Quinoa and Black Bean Enchricula Bake will tantalize your tastebuds and provide a nourishing, well-balanced meal.



– 1 cup quinoa, rinsed
– 2 cups vegetable broth
– 1 tablespoon olive oil
– 1 medium onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (15 oz) black beans, drained and rinsed
– 1 can (15 oz) corn, drained (or equivalent frozen or fresh)
– 1 jar (19 oz) enchilada sauce
– 1 teaspoon cumin
– 1 teaspoon chili powder
– Salt and pepper to taste
– 1 cup shredded cheese (vegan or regular)
– Fresh cilantro for garnish
– Sour cream or Greek yogurt for serving (optional)


1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish and set aside.

2. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil over high heat, then cover, reduce heat to low, and simmer for 15-20 minutes, or until the liquid is absorbed and the quinoa is fluffy.

3. While the quinoa is cooking, heat the olive oil in a large skillet over medium heat. Add the onion, garlic, and red bell pepper. Sauté until the vegetables are softened, about 5 minutes.

4. To the skillet, add the black beans, corn, half of the enchilada sauce, cumin, chili powder, and cooked quinoa. Stir to combine and season with salt and pepper to taste.

5. Spread the quinoa mixture evenly into the prepared baking dish. Pour the remaining enchilada sauce over the top, spreading it out with a spoon or spatula.

6. Sprinkle the shredded cheese over the sauce, covering the quinoa mixture.

7. Cover with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly browned.

8. Remove from the oven and let it cool for a few minutes before serving. Garnish with freshly chopped cilantro and a dollop of sour cream or Greek yogurt if desired.

9. Serve this **delicious** and **wholesome** dish hot, and enjoy the rich tapestry of flavors that make the Exquisite Quinoa and Black Bean Enchricula Bake a memorable meal.