Get ready to transform your dinner routine with a mouthwatering Mexican-inspired dish that's not just delicious, but also packed with protein and nutrients! This Quinoa Enchilada Bake is about to become your new obsession - a perfect blend of hearty quinoa, protein-rich black beans, and zesty enchilada sauce that will make your taste buds dance with joy. Whether you're a busy professional, a health-conscious foodie, or just someone who loves incredible flavors, this recipe is your ticket to an easy, nutritious, and absolutely irresistible meal that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 can black beans, rinsed and drained
- 1 cup corn kernels
- 1 cup enchilada sauce
- 1 cup shredded cheese
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Chopped green onions for garnish
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish to prevent sticking.
- In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until quinoa is tender and liquid is absorbed.
- In a large mixing bowl, combine the cooked quinoa, black beans, corn kernels, chili powder, cumin, salt, and pepper. Mix thoroughly to ensure even distribution of spices.
- Pour half of the enchilada sauce into the bottom of the prepared baking dish, creating an even layer to prevent sticking and add flavor.
- Transfer the quinoa and bean mixture into the baking dish, spreading it evenly across the enchilada sauce base.
- Drizzle the remaining enchilada sauce over the top of the quinoa mixture, ensuring complete coverage.
- Sprinkle the shredded cheese evenly across the top of the dish.
- Cover the baking dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 5 minutes until the cheese is melted and slightly golden.
- Remove from the oven and let rest for 5 minutes to allow the dish to set.
- Garnish with chopped green onions before serving. Serve hot and enjoy your Quinoa Enchilada Bake.
Tips
- Rinse Your Quinoa: Always rinse quinoa before cooking to remove the natural coating called saponin, which can make it taste bitter.
- Customize Your Spice Level: Adjust the chili powder and cumin to match your heat preference. Want it spicier? Add some cayenne or hot sauce.
- Cheese Matters: Use a good quality shredded cheese like a Mexican blend or sharp cheddar for maximum flavor.
- Make It Ahead: This dish can be prepared in advance and refrigerated before baking, making it perfect for meal prep.
- Add Extra Protein: Consider adding shredded chicken or ground turkey for meat lovers.
- Garnish Generously: Fresh cilantro, sour cream, or sliced avocado can elevate the dish's presentation and taste.
- Check Quinoa Doneness: Ensure quinoa is fully cooked and liquid is absorbed before mixing with other ingredients.Pro tip: Let the dish rest for 5 minutes after baking to allow it to set and make serving easier!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 15g
Fat: 10g
Saturated Fat: 4g
Cholesterol: 15mg
