Black Bean and Quinoa Enchilada Bake

A filling and tasty vegetarian enchilada bake with quinoa, black beans, and a rainbow of colorful veggies covered in cheese and enchilada sauce.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups black beans, cooked and drained
• 1 cup corn kernels, frozen or fresh
• 1 cup red bell pepper, diced
• 1 cup onion, finely chopped
• 2 cloves garlic, minced
• 1 can 15 oz enchilada sauce
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 2 cups shredded Mexican blend cheese
• 1/4 cup fresh cilantro, chopped for garnish

Instructions:

Set the ovens temperature to 375F 190C

Cook the quinoa in a medium saucepan as directed on the package

Put aside

Cooked quinoa, black beans, corn, red bell pepper, onion, and garlic should all be combined in a big mixing bowl

Stir in smoked paprika, chili powder, ground cumin, enchilada sauce, and salt and pepper

Toss to combine well

Spread the mixture evenly in a baking dish that has been greased

When the cheese is melted and bubbling, sprinkle it on top and bake in the preheated oven for 25 to 30 minutes

Before serving, take it out of the oven and allow it to cool for a few minutes

Add some chopped cilantro as a garnish and serve hot

Savor the delicious Quinoa and Black Bean Enchilada Bake