In our house it seems the colder it gets outside the more and more we crave a comfort food. It’s been a warmer than usual fall this year, but on the those few occasional chilly days I am reaching for my tried and true casserole and soup recipes. Ahh, yes…the standby comfort food. This Black Bean and Quinoa Enchilada Casserole is flavorful and packed with protein and fiber and great for leftovers. It’s warm and comforting for the chilly fall days, whenever they decide to arrive.
The first time I serve this dish we eat it as a casserole but the next day for leftovers, I usually spoon it into burrito shells and heat it up. Another plus, this freezes well! Yes! Warm, flavorful and healthy…just my style. 🙂
- 1 cup uncooked Quinoa, prepared as package directs
- 1 Tbs olive oil
- 1 onion, diced
- 3 large garlic cloves, minced
- 1 small jalapeno, seeded and diced
- 1 red pepper, seeded and diced
- 1 green pepper, seeded and diced
- 1 cup corn kernels
- ¼ cup chopped cilantro
- 1 Tbs lime juice
- 1 tsp cumin
- 1 Tbs chili powder
- (2) 15 oz cans black beans, drained and rinsed
- 2 cups mild red enchilada sauce
- 2 cups shredded cheddar cheese
- Optional toppings; avocado, cilantro, sour cream, green onion
- Preheat oven to 350 degrees F. Grease 9x13" pan with cooking spray
- In a large skillet, heat the olive oil over medium heat, add onion, garlic and jalapeno. Sautee until softened. Ad in the peppers and corn, cook for 4 additional minutes. Add lime juice, cumin, chili powder and cilantro, stir to combine. Season with salt and pepper if desired.
- IN a large bowl, add the cooked quinoa and black beans. Add in the sautéed vegetable mixture and stir to combine. Pour in enchilada sauce and stir. Add ½ cup of cheese and mix.
- Pour mixture into the prepared baking dish and top with remaining cheese and cover with foil.
- Back for 20 minutes and remove foil. Continue to bake for approx. 10 minutes or until cheese is melted and edges bubbly.
- Remove and top with optional toppings if desired.