One of life’s more exasperating challenges for me is deciding what to make for dinner. On a few rare occasions when the constellations align and I feel the gods have favored me, I stumble a recipe that my entire family will love. (or at least like) If I am truly fortunate, it will be a dish that comes together easily and is healthy. I hereby share with you my recipe for the best black bean enchilada bake.
The truth is, it’s not what is in the recipe but what goes on top that makes everyone at my table happy. There are so many possibilities for toppings that I can guarantee my family’s happiness and enthusiasm at mealtime.
The benefits of Quinoa
Quinoa is an ancient grain that is gluten-free, full of fiber, and nutritionally dense. It is economical, filling, and can be served hot or cold.
Here is why I always have a bag of quinoa on hand:
- It is a good source of protein. It is a complete protein meaning it contains all nice of he essential amino acids that your body is not able to make on its own.
- High in vitamins and minerals such as iron, magnesium, potassium, and folate.
- It is naturally gluten-free
- Full of antioxidants and anti-inflammatory plant compounds.
- You can use quinoa in place of rice or pasta.
- To save time on busy nights, you can purchase pre-cooked quinoa. You will find it in the frozen foods section or in the grain/rice section in vacummed sealed pouches.
- Tip:
- Try adding a little Better than Bullion to the cooking water when preparing quinoa. It adds so much flavor! I love the organic mushroom and the organic vegetable bases and always have them on hand.
Let’s chat about Enchilada sauce…
You can certainly make your own. Simply search the internet if you are in need of a recipe. I have made homemade enchilada sauce in the past however since I am a shortcut seeker, I love Trader Joe’s Enchilada Sauce. When I get to a Trader Joe’s, I always grab three bottles to have on hand.
Enjoy!
The Best Black Bean and Quinoa Enchilada Bake
Ingredients
- 1 cup uncooked quinoa -rinsed
- 2 cups water I add Better Than Bouillon organic vegetable or mushroom base to the cooking water
- 1 tbsp olive oil
- 1 small onion, chopped
- 1 red pepper, chopped (remove seeds)
- 1 yellow or orange pepper, chopped. (seeds removed
- 4 cloves garlic, minced
- 1 juice from one lime
- 1 ½ cups frozen organic corn
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1/2 cup cilantro, chopped. Use more or less based on your preference
- 2 cans organic black beans drained and rinsed
- 2 cups red enchilada sauce I use Trader Joe's Enchilada Sauce
- 2 ½ cups shredded Mexican cheese or Sharp Cheddar Use vegan cheese if you wish
- salt & pepper to taste
- toppings: cilantro, shredded cheese, sliced green onion, sour cream, avocado cubes, black olives, chopped tomatoes jalapeno slices. Put toppings in small bowls and allow individuals to top their own serving
- ¼ tsp cayenne pepper. Skip if you or your guests are not a fan of a little heat.
Instructions
- Preheat oven to 350° F and grease a 9×13 baking dish or two smaller dishes if you want to leave cheese off of one
- Cook quinoa following directions on the bag and add a teaspoon of Better Than Bouillon vegetable or mushroom base to water if desired. Once quinoa is cooked and water is absorbed, remove from heat and fluff with a fork. Set aside.
- In a large skillet, heat oil over medium-high heat and add onion and garlic. Cook until soft. Add in peppers and corn and cook for about 4 minutes. Add in the cumin, chili powder, lime juice, and cilantro. Stir well and add salt and pepper.
- Add to the skillet the cooked quinoa, black beans, enchilada sauce, and 1/2 cup of the cheese (to make the dish vegan, you can skip the cheese or use vegan cheese) and combine well.
- Pour the mixture into the prepared baking dish or dishes. Top with remaining cheese if desired. Cover casserole with foil.
- Bake for 25 minutes and then remove the foil. Bake an additional 10-15 minutes until the cheese is melted.
- Let sit for 10 minutes before serving.
