Black Bean and Quinoa Enchilada Bake

Okay...so I know I'm a little late to the party, but I've just recently tried experimenting with Quinoa.  So far, it's proven to be a winner at our house!  It's a nice alternative to rice and (I think) has almost twice the amount of protein and all essential amino acids.  It doesn't have much flavor on it's own, but--just like rice--you can do a lot with it.

This recipe for a Black Bean and Quinoa Enchilada Bake is originally from Two Peas and Their Pod.  I think it's a great way to start trying quinoa if you haven't already because the other ingredients are so flavorful.

Start by prepping your quinoa.  You'll need to rinse it to get rid of the bitter taste.  Just run water over it a few times and drain that out with clean hands.  Then just throw it in your rice cooker with 2 cups water, hit start, and forget about it until it beeps.  Easy Peasy.

Next chop up all your vegetables.  I used a yellow and orange bell pepper because that's what I had.  It's such a colorful meal!

Throw them in a skillet on medium hight with a bit of oil until tender.  You'll do your fragrant onions, jalapenos, and garlic first and then the peppers and corn.  Be careful not to overdo it--burnt garlic and soggy vegetables are the worst!

Take it off the heat and throw in your seasonings, lime juice, and cilantro.  Give it a good stir and remember to salt and pepper to taste!  I love cilantro and lime, so I wouldn't hesitate to add a little extra of both ;)

Rinse your black beans and throw those into the skillet along with your cooked quinoa and 1/2 a cup of cheese.

Spread it into your baking dish and top with your cheese.  Cover with foil and bake at 350 degrees for 20 minutes.  Then take the foil off and bake for an additional 10.  You can even broil it for a few minutes or leave the tinfoil off if you like your cheese to get a little crispy (like I do).

Top with some fresh cilantro and avocado slices.  Yum!

Although I thought this dish was very flavorful, I think it needed a little more texture.  So, here's how I would change it for the future:
1. Use the leftover as a yummy dip with tortilla chips.
2. Make it as a filling for enchiladas.
3. Use it to fill burritos.*
4. Throw some crushed tortilla chips on top.

*I used our leftovers to make some frozen burritos for lunches and whenever.  Just spread the filling on a tortilla, roll it up, spray the tortilla with cooking spray (I've found this is essential for having the burrito hold it's shape when frozen), and cook each side on a griddle or skillet until it's slightly crispy.  Then wrap it up in plastic wrap and throw it in the freezer!  I cook mine for 1 minute in the microwave, then flip it and do another minute.


Black Bean And Quinoa Enchilada Bake
Serves 8-10
Prep Time: 10 minutes
Cook Time: 35 minutes

INGREDIENTS:
1 cup uncooked quinoa, rinsed
2 cups water
1 Tablespoon oil
1 small onion, diced
3 cloves garlic, minced
1 jalapeno, seeds and ribs removed, diced
2 bell peppers, seeds removed, diced
1 cup frozen corn
Juice of 1 small lime (plus more if you love lime!)
1 teaspoon ground cumin
1 tablespoon chili powder
1/3 cup chopped cilantro (plus extra for garnish)
Salt and pepper, to taste
2 (15 oz) cans black beans, drained and rinsed
1 (15 oz) can red enchilada sauce (mild or spicy, you decide!)
2 cups shredded Mexican Blend cheese
Optional Toppings: sliced green onion, avocado slices, sour cream, tortilla chips, etc.

DIRECTIONS:

1. Preheat oven to 350 degrees F.

2. Rinse quinoa.  Add quinoa and water to your rice cooker and hit start.

3. In a large skillet, heat a tablespoon of oil over medium-high heat.  Add the onion, garlic, and jalapeno.  Saute until softened (about 3-4 minutes).  Add in the peppers and corn.  Cook for another 3-4 minutes.  Add the lime juice, cumin, chili powder, and cilantro.  Stir to combine.  Season with salt and pepper, to taste.

4. Take off heat.  Add the cooked quinoa and black beans and stir to combine.  Pour in the enchilada sauce and 1/2 cup shredded cheese, stir.

5. Pour the black bean and quinoa mixture into the 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 bubbly.  Remove from oven and cool for 10 minutes.  Garnish with desired toppings.  Serve warm.