Marija's Black Bean Quinoa Enchilada Bake
Marija's Black Bean Quinoa Enchilada Bake
My daughter-in-law's a great cook and always knows how to elevate a recipe! Its one of our staples!
Total Time
30 min
Servings
8
Ingredients
Ingredients
- 1 cup uncooked quinoa, rinsed
- 2 cups water
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeds and ribs removed,diced
- 1 red bell pepper, seeds removed, diced
- 1 orange or yellow bell pepper, seeds removed, diced
- 1 cup corn frozen kernels
- Juice of 1 small lime
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- 1/3 cup chopped cilantro
- Salt and pepper, to taste
- 30 oz canned black beans, rinsed and drained
- 2 cups enchilada sauce
- 2 cups shredded Mexican cheese or plant cheese such as Chao, Violife or Wegmans
- Toppings: Sliced green onions, avocado, sour cream, cilantro
Tortilla chips for serving
Ingredients for home-made enchilada sauce- or can use purchased
- 3 tablespoons vegetable oil
- 3 tablespoons flour
- 1-2 tablespoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon kosher salt
- Pinch of cayenne pepper, optional
- 1/4 teaspoon dried oregano
- 1/4 teaspoon onion powder
- 1 clove garlic, minced
- 2 tablespoons tomato paste
- 2 cups vegetable broth
Instructions
- Heat oven to 350 deg.
- Cook 1 c quinoa in 2 c water- bring to a boil, cook 5 min over medium heat. Simmer 15 min until water absorbed. Remove from heat, fluff with fork, and cover, set aside.
- Heat 1 Tbsp olive oil over medium-high heat in large fry pan/dutch oven. Sautee onion, and jalapeno for 5 min. Add garlic and stir for another minute, to avoid burning the garlic. Add peppers and corn, cooking 4 min, then add lime juice, cumin, chili powder, and cilantro. Season with salt and pepper as desired.
- Use large bowl to combine quinoa, black beans, sauteed veggies, enchilada sauce, and 1/2 c shredded cheese.
- Put in 13x9" baking dish, topping with remaining cheese; cover with foil and bake 20 min; remove foil and bake 10 more min. (Vegan cheeses are slow to melt, you may need more time, just be sure not to overcook). Add other toppings after cooled a bit, as desired. Serve with tortilla chips.
For enchilada sauce,
- Heat the vegetable oil over medium heat in saucepan. Add the flour and whisk for one minute. Add spices and garlic; stir a minute. Whisk in the tomato paste, then slowly pour in the vegetable broth, whisking constantly until the mixture is smooth.
- Let the sauce simmer over medium low heat for 10-12 minutes until slightly thickened. (The sauce will thicken as it cools).
- Add salt and Pepper to taste.