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This recipe has become one of my favorites and I promise it will become one of yours too!
This is a perfect meal to prepare in advance and eat during the busy week or could even be frozen. It is gluten and dairy free. Most importantly, it is YUMMY!! Mexican food is one of my favorites and this completely satisfied my cravings. I originally found the recipe from Two Peas and their Pod and made some adjustments for my own tastes and needs. I hope you will try it!
BLACK BEAN AND QUINOA ENCHILADA BAKE
INGREDIENTS 1 cup uncooked quinoa, rinsed2 cups water1 tablespoon olive oil1 small onion3 garlic cloves1 jalapeno, seeds and ribs removed, diced1 red pepper, diced1 orange pepper, dicedJuice of 1 small lime1 teaspoon ground cumin1/3 cup chopped cilantroSalt and pepper to taste2 cans black beans, drained and rinsed1 jar of Salsa ( I used Kroger’s Private Selection Cilantro and Beans)2 cups shredded cheese (I used Go Veggie shredded cheese) Optional: Sliced green onions, avocado slices, sour cream.
DIRECTIONS
1. Preheat oven to 350 degrees. Grease 9 x 13 baking dish with cooking spray.
2. Add quinoa and water to medium saucepan and bring to boil over medium heat. Boil for 5 minutes. Turn heat to low and simmer for 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Cover quinoa and set aside. NOTE: I’ve been making many different quinoa dishes and have found it helpful to make a larger batch over the weekend and then as I am cooking I do not have to allow prep time for the quinoa to cook.
3. In a large skillet, heat the tablespoon of olive oil over medium heat. Add the onion, garlic and jalapeno. Saute until softened. Add in the peppers. Cook for 3-4 minutes. Add the lime juice, cumin, chili powder and cilantro. Stir to combine. Season with salt and pepper to taste.
4. In a large bowl, add the cooked quinoa and black beans. Add the sautéed vegetable mixture and stir to combine. Pour in the salsa and stir. Add half of the shredded cheese.
5. Pour the black beans and quinoa mixture into the prepared dish. Top with remaining cheese. Cover with foil and bake for 20 minutes. Remove foil and make and addition 10 minutes or until cheese is melted. Remove from oven cool.
I have made adjustments to this recipe for my dairy and gluten issues. Additionally, corn was originally a part of the recipe but I am not trying to avoid corn as it ranked high on my last food allergy test. You may want to adjust your own recipe for regular Mexican shredded cheese, enchilada sauce (rather than salsa) and corn. However, this current recipe will not leave you missing any of the gluten or dairy.
Trust me, you will love this recipe and find yourself making it often.
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I’ve made this one before! I did it with brown rice instead of quinoa. It was so good! Small world that we both tried it. 🙂
I love it when we find things we have in common. I bet the brown rice is good. I’ve just become a quinoa junkie right now! 😉
This looks awesome! Mexican is a weakness of mine so I will definitely be trying it. My husband doesn’t like quinoa, but I think there’s enough going on with the dish that he won’t really be able to tell 😉