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Black Bean and Quinoa Enchilada Bake

Rated as 4.76 out of 5 Stars
17

"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."
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Ingredients

1 h 15 m servings 388
Original recipe yields 6 servings

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. Bake in the preheated oven for 20 minutes. Remove foil and continue baking until cheese is bubbling, 10 to 15 minutes.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 388 calories; 18 38.6 19.2 40 673 Full nutrition

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Reviews

Read all reviews 33
  1. 42 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This was a big winner in my family. It was simple to make and we all liked it. I'm a vegetarian but the rest of my family is not. My kids are 4 and 7 and they both liked it, as did my husband. I...

Most helpful critical review

Nice and healthy dish, but pretty bland. Spicy, but bland. Weird.

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This was a big winner in my family. It was simple to make and we all liked it. I'm a vegetarian but the rest of my family is not. My kids are 4 and 7 and they both liked it, as did my husband. I...

Excellent! I used 2 green peppers instead of orange and yellow. 1 can of green chilies instead of jalapenos. Mexican cheese instead of cheddar. I put sour cream on the top before eating and ate...

This was so delicious! My only changes were green instead of more expensive yellow peppers,added a can of diced green chiles (because I love them),used El Pato hot tomato sauce instead of enchil...

This recipe is great (im reviewing it as im eating the leftovers)! I messed up and grabbed the green enchilada sauce but it still tasted really good. Also added a small can of corn. Will certain...

This recipe was great! I subbed pinto beans for the black (what I had in the pantry) and, after the realization that I didn't have the enchilada sauce I thought I did, I used plain tomato sauce...

Added a can of corn. So easy and tasty!

I cooked the quinoa in broth (because I always do), used fresh parsley in place of the cilantro (because I don't like it), and sprinkled the top with only 1 cup of reduced fat cheese to cut calo...

Amazing new favorite food

Nice and healthy dish, but pretty bland. Spicy, but bland. Weird.