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.

Recipe Summary

prep:
15 mins
cook:
1 hr
total:
1 hr 15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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

388 calories; protein 19.2g 39% DV; carbohydrates 38.6g 13% DV; fat 18g 28% DV; cholesterol 39.5mg 13% DV; sodium 672.6mg 27% DV. Full Nutrition
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Reviews (37)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/12/2015
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 did not add the chili powder thinking it might make it too spicy for the kids. We'll definitely have this again! Read More
(8)

Most helpful critical review

Rating: 2 stars
10/21/2015
Nice and healthy dish but pretty bland. Spicy but bland. Weird. Read More
(1)
50 Ratings
  • 5 star values: 41
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
02/11/2015
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 did not add the chili powder thinking it might make it too spicy for the kids. We'll definitely have this again! Read More
(8)
Rating: 5 stars
03/18/2015
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 with tortilla chips. I will make again! Read More
(7)
Rating: 5 stars
02/11/2015
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 enchilada sauce and half pepperjack with the cheddar. A garnish of diced tomato and avocado topped it beautifully. What a great idea for a light healthy dinner! Thank you R8DERMAN! Read More
(6)
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Rating: 5 stars
07/12/2015
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 certainly make again!! Read More
(5)
Rating: 5 stars
10/17/2015
Loved it, with minor modifications. I cooked my own beans and made AllRecipe's The Best Enchilada Sauce (and it is - so good could eat it like soup). I found the casserole "guts" to be bland, so added extra recipe spices of chili powder, cumin, salt and then added a little Aleppo pepper, cayenne pepper and paprika. I also added 8 ounces of chorizo chicken sausage. It took me about 3 hours to put everything together with all the prep. I'm always slow the first time I make any recipe, and making everything (but the tomato paste in the enchilada sauce) takes time. The end result was worth the effort and the two of us will have leftovers we'll enjoy all week. Read More
(3)
Rating: 5 stars
01/27/2015
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 mixed with some hot sauce for the topping. I utilized my rice cooker to cook the quinoa while I sautéed the veggies and it all came together quickly and easily. I left the cilantro out since my husband doesn't like it and just put fresh on mine. We put this in whole wheat tortillas and it was a great weeknight dinner. Definitely going into rotation - thanks! Read More
(3)
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Rating: 5 stars
02/10/2015
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 calories and we just loved this. We had it as a light dinner but would make a great side as well Read More
(2)
Rating: 5 stars
07/01/2015
Added a can of corn. So easy and tasty! Read More
(2)
Rating: 5 stars
08/19/2015
The only change I made was to use green bell peppers as that's what I had on hand. Both my husband and I really enjoyed this recipe it will now become one of our regular meals. Read More
(1)
Rating: 2 stars
10/21/2015
Nice and healthy dish but pretty bland. Spicy but bland. Weird. Read More
(1)
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