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.
Ingredients
- water: 2 cups
- quinoa: 1 cup
- olive oil: 1 Tbsp
- onion: 1 piece (diced)
- yellow bell pepper: 1 piece (diced)
- orange bell pepper: 1 piece (diced)
- jalapeño pepper: 1 piece (minced)
- garlic: 2 clove (minced)
- black beans: 1 can (15 ounce can, drained)
- fresh cilantro: 0.33333 cup (chopped)
- chili powder: 1 Tbsp
- lime juice: 1 tsp
- ground cumin: 1 tsp
- salt and ground black pepper: (to taste)
- enchilada sauce: 1 can (10 ounce can)
- cheddar cheese: 2 cups (shredded)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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Bake in the preheated oven for 20 minutes. Remove foil and continue baking until cheese is bubbling, 10 to 15 minutes.
