Black Bean and Quinoa Enchilada Bake

I cannot believe the summer is almost over!  I was in my classroom today, trying to get things ready for next week.  I always hate for summer to end, but even I have to admit that there have been so many changes in our school over the summer that it almost makes going back exciting.  Then again, I planned to get up early today and I got up at 10:30... 6:15 is not going to be pleasant!

Back to the food!  This quinoa bake is exquisite. Mark and I loved eating it for dinner as a main dish, but then we also ate it for a few days as a side dish.  We actually had enough left over that I was able to bring it for our family vacation at Seabrook.  My family is a bit less wild about quinoa than Mark and me, so it was a big deal that people ate it and enjoyed it!  They liked to eat it with tortilla chips as a dip.  Either way, it's excellent.

Besides tasting great (lime juice, cumin, chili powder, and fresh cilantro help to spice it up, not to mention enchilada sauce and lots of cheese melted over the top!), it's so colorful and pretty!  There are multiple colors of peppers, bright yellow corn, green cilantro and scallions - it's like a rainbow casserole.  Plus, it makes a huge amount (8 - 10 servings) and freezes well.  What's not to like?  I'd say this is a good dish for quinoa lovers and quinoa not-so-sure-about-its alike!

Recipe:

black bean and quinoa enchilada bake
from Two Peas and their Pod
serves 8 - 10

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 pepper, seeds removed, diced
1 orange 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
2 (15 oz) cans black beans, drained and rinsed
2 cups red enchilada sauce
2 cups shredded Mexican cheese
Toppings: Sliced green onions, avocado slices, sour cream, optional

Instructions:

1)  Preheat the oven to 350 degrees, and grease a 9x13 baking dish with cooking spray and set aside. 

2) Add quinoa and water to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Cover quinoa and set aside.

3) In a large skillet, heat the tablespoon of olive oil over medium-high heat. Add the onion, garlic, and jalapeño. Sauté until softened, about 5 minutes. Add in the peppers and corn. Cook for about 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 enchilada sauce and stir. Add 1/2 cup shredded cheese.

5) Pour the black bean and quinoa mixture into the prepared baking dish. Top with remaining shredded cheese. Cover the pan with foil. Bake for 20 minutes, then remove foil. Bake an additional 10 minutes, or until the cheese is melted and edges are bubbling. Remove from the oven, and let cool for 10 minutes. Garnish with toppings, if desired. Serve warm.