Description
Great dish for Mexican night with lots of different possibilities. The best thing about this recipe is it can be served by itself for a main dish on Mexican night, or be eaten with tortilla chips as a dip or even rolled up in a tortilla as a taco, burrito, or enchilada. Garnish with green onions, avocado, tomatoes, or/and sour cream. Very versatile recipe. So enjoy and learn the many uses of oh so healthy quinoa.
Ingredients
- 2 cups water
- 1 cup quinoa
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 yellow bell pepper, diced
- 1 orange bell pepper, diced
- 1 jalapeno pepper, minced
- 2 cloves garlic, minced
- 1 (15 ounce) can black beans, rinsed and drained
- ⅓ cup chopped fresh cilantro
- 1 tablespoon chili powder
- 1 teaspoon lime juice
- 1 teaspoon ground cumin
- salt and ground black pepper to taste
- 1 (10 ounce) can enchilada sauce
- 2 cups shredded Cheddar cheese
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low
- cover
- and simmer until quinoa is tender and water has been absorbed
- 15 to 20 minutes.
- Heat olive oil in a skillet over medium heat; cook and stir onion
- yellow bell pepper
- orange bell pepper
- jalapeno pepper
- and garlic in the hot oil until softened
- about 10 minutes.
- Mix black beans
- pepper mixture
- quinoa
- cilantro
- chili powder
- lime juice
- cumin
- salt
- and pepper together in a bowl; transfer to a casserole dish. Pour enchilada sauce over quinoa mixture
- spreading sauce evenly over the top. Sprinkle Cheddar cheese over sauce. Cover dish with aluminum foil.
- Bake in the preheated oven for 20 minutes. Remove foil and continue baking until cheese is bubbling
- 10 to 15 minutes.
Prep Time: 15 mins
Cook Time: 1 hr
Total Time: 1 hr 15 mins
Servings: 6