Best 3 Black Bean And Quinoa Enchilada Bake Recipes
Dive into the realm of tantalizing flavors and culinary creations with our exploration of the ultimate recipe for Black Bean and Quinoa Enchilada Bake. This nourishing and vibrant dish is a symphony of wholesome ingredients, blending the goodness of nutrient-rich black beans, protein-packed quinoa, and an array of spices that ignite the senses. Picture a casserole bursting with tender enchiladas, each generously filled with a hearty mixture of beans, quinoa, and a captivating blend of seasonings, all enveloped in a rich and flavorful enchilada sauce that promises to tantalize your taste buds. Whether you're a seasoned home chef or a culinary novice, this article will guide you through the process of crafting this delectable dish, ensuring a culinary experience that will leave you and your loved ones utterly satisfied.
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BLACK BEAN AND QUINOA ENCHILADA BAKE
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.
Provided by S T Andersen
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- 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 : Calories 387.6 calories, Carbohydrate 38.6 g, Cholesterol 39.5 mg, Fat 18 g, Fiber 8.5 g, Protein 19.2 g, SaturatedFat 8.7 g, Sodium 672.6 mg, Sugar 2.2 g
CHICKEN ENCHILADA QUINOA BAKE
Traditional enchiladas get a better-for-you upgrade in this no-roll, cheesy quinoa bake.
Provided by Tieghan Gerard
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Spray 8-inch square (2-quart) or 13x9-inch (3-quart) ceramic or broiler-proof baking dish with cooking spray.
- Heat 10- or 12-inch skillet over medium-high heat. Add oil and onion; cook 5 minutes or until onion is soft.
- Reduce heat to low. Add quinoa, chicken, black beans, green chiles, chili powder and 2 cups of the enchilada sauce; stir to combine. Remove from heat.
- Stir in Cheddar cheese. Transfer quinoa mixture to baking dish. Top evenly with pepper Jack cheese.
- Bake 10 to 15 minutes.
- Turn oven control to broil. Place baking dish about 5 inches from broiler; broil 1 to 2 minutes or until cheese is golden and bubbly. Remove from broiler. Top with sour cream, avocado, cilantro and cotija cheese. Serve immediately.
Nutrition Facts : ServingSize 1 Serving
QUINOA AND BLACK BEANS
Very flavorful alternative to black beans and rice. Quinoa is a nutty grain from South America.
Provided by 3LIONCUBS
Categories Side Dish Grain Side Dish Recipes
Time 50m
Yield 10
Number Of Ingredients 11
Steps:
- Heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
- Mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
- Stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.
Nutrition Facts : Calories 153.3 calories, Carbohydrate 27.8 g, Fat 1.7 g, Fiber 7.8 g, Protein 7.7 g, SaturatedFat 0.2 g, Sodium 516.9 mg, Sugar 1.5 g
Tips:
- For the best results, use fresh ingredients whenever possible. Fresh black beans and quinoa will have a better flavor and texture than canned or dried beans.
- If you don't have any quinoa on hand, you can substitute brown rice or white rice. However, quinoa is a healthier option and will give your enchilada bake a more authentic flavor.
- Feel free to adjust the amount of spices in the recipe to suit your own taste. If you like things spicy, add more chili powder or cayenne pepper. If you prefer a milder flavor, reduce the amount of spices.
- To make the enchilada bake ahead of time, assemble it and then cover it tightly with plastic wrap. Refrigerate for up to 24 hours. When you're ready to bake it, preheat the oven to 350 degrees Fahrenheit and bake the enchilada bake for 30-35 minutes, or until it is heated through.
- Serve the enchilada bake with your favorite toppings, such as sour cream, guacamole, salsa, or chopped cilantro.
Conclusion:
This black bean and quinoa enchilada bake is a delicious and healthy meal that is perfect for busy weeknights. It is easy to make and can be tailored to your own taste preferences. Plus, it is a great way to use up leftover black beans and quinoa. So next time you're looking for a quick and easy meal, give this recipe a try!
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