Great dish with a variety of options for a Mexican night. The wonderful part about this recipe is that it can be served as a main course on its own for a Mexican-themed meal, eaten as a dip with tortilla chips, or even rolled up as a taco, burrito, or enchilada. Add green onions, avocado, tomatoes, or sour cream as a garnish. a recipe with lots of uses. So take pleasure in quinoa and discover all of its delicious uses.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Total Time: | 1 hr 15 mins |
| Servings: | 6 |
| Yield: | 6 servings |
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.
Nutrition Facts
| Calories | 388 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 40 mg |
| Dietary Fiber | 9 g |
| Protein | 19 g |
| Saturated Fat | 9 g |
| Sodium | 673 mg |
| Sugars | 2 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
We enjoyed this meal, even though we love our meat. Served with tortillas, sour cream, homemade salsa, and a jalapeno for the lover of all things spicy. Could stand to double the recipe. Used a 9×13 pan. Could probably double it in a 9×13.
Great
Such a great recipe. I add a can of corn with it and use vegan cheese. We like spice so not only do I put extra jalapeños but I use hot red enchilada sauce.
I would’ve given this five stars but I halved the chili powder; I would’ve been inedible spicy otherwise. I subbed pinto beans, and zucchini instead of one of the peppers for variety. Used canned jalapeños instead of fresh, I ate mine on lettuce with ranch, and the family wrapped theirs in tortillas with avocados. A tasty, healthier Mexican option! Thanks!
Excellent!!! It is spicy so be ready but I loved it. I made a second batch immediately. A new favorite!
Next time I will add corn to it for more veggies for the kids the taste was exceptional! I wasn’t expecting it to taste so good
Excellent! I did add some corn. I also cut up tomatoes and put them on top of the enchilada sauce. Added tortilla chips to the meal and homemade refried beans. Delicious!
I ended up not adding the enchilada sauce but just about 1/4 sharp cheese on top. I added some sweet corn and tad bit more cilantro.
One of my favorite ways to use quinoa, this recipe is a new regular at my house. So good!
I made according to instructions. It was delicious. We had family for dinner who asked for the recipe.
This has very nice flavor. I followed the recipe as written. I grew up in New Mexico on enchiladas and I found this very satisfying. The quinoa/bean/pepper base is quite moist. I used red enchilada sauce. In New Mexico tradition, I topped my serving with a fried egg and sour cream. It was a nice, but not necessary personalization. We will have this again.
So delicious! This is a total winner. I added black olives and green irons
This turned out amazing. My husband loved it and didn’t even feel the need to add any spice to it. The only change I made was to use green enchilada sauce instead of red sauce.
This is indeed a healthy and versatile dish. I made it once as is and the second time a cooked up 1 lb. of beef with taco seasoning and added it, along with a can of whole kernel corn, 1 cup of celery, and 1.5 cups of quinoa to 3 cups water. I divided the final mixture and added hot enchilada sauce to one half and mild sauce to the other half to satisfy both tastes in my household.
I didn’t make any changes to the recipe and it turned out great!
This was great recipe.I cooked the veggies and quinoa the night before and then after work the next day, I put everything together and baked it. Made for an easy week night dinner!
This was really good and my family loved it. Had to replace the bell peppers with a can of mild Mexican peppers as my wife can’t eat bell peppers. Added some crumbled taco chips to the top to add some crunch and it was a big hit.
I added carrots, kale, zucchini, and lined the bottom of the casserole dish with corn tortillas like an enchilada pie. It was great
Added can of green chili peppers, used the small sweet peppers instead of green peppers (personal taste), other than those minor changes enjoyed it.
Amazing new favorite food
delicious and easy. this was my first adventure with quinoa. thank you for helping me make it a good one!!!!!