I love to find or create recipes that are an all-in-one meal; meaning, they are so hearty they need no side dish. This is one that is really tasty and easy enough for a weeknight. It can easily be altered to make more or less spicy. Add chopped jalapeños to be sautéed with onion and peppers, or as a garnish. This can also be made with ground beef or chicken for a non-vegetarian version. I can even see this being used as a burrito filling.
Vegetarian Quinoa Enchilada Bake
A super tasty, not-too-spicy vegetarian meal. No side dish needed.
- 1 cup water
- 1/2 cup quinoa, rinsed
- 1/2 Tbsp olive oil
- 1/2 onion, diced
- 1-1/2 cloves garlic
- 1 red bell pepper, seeded and diced
- 1 orange bell pepper, seeded and diced
- salt & pepper
- 1 can (15 oz) black beans, drained and rinsed
- 1/2 cup frozen corn
- 1/2 Tbsp chili powder
- 3/4 tsp ground cumin
- 10-12 oz red enchilada sauce
- cilantro, freshly chopped or dried, to taste
- 1/2 lime, juiced
- 1 cup shredded Mexican/cheddar cheese, divided
- Preheat oven to 350°F/175°C.
- Add the water to a small saucepan and bring it to a boil. Add the rinsed quinoa and simmer for about 5 minutes. Reduce heat to low, cover the pot and simmer for 15 minutes, or until all the water has been absorbed. Remove from heat and fluff with a fork.
- While the quinoa is cooking, heat the olive oil in a large sauté pan over medium-high heat. Add the onion, garlic, red and orange bell peppers. Salt and pepper to taste. Cook until onion is translucent and peppers have slightly browned.
- In a large bowl, combine the quinoa, sautéed vegetables, black beans, corn, chili powder, cumin and 1/4 cup of the cheese. Stir to mix. Add the enchilada sauce, cilantro and lime juice; stir until well combined.
- Pour into a 8×8 or 9×9 square baking dish. Top with remaining cheese and bake for 30-35 minutes, or until the cheese has melted and the sides are bubbling. Allow casserole to cool slightly before serving. Garnish with chopped green onions, cilantro, avocado, tortilla chips or sour cream, if desired.
This recipe makes 4 servings; recipe may be doubled for a family.
Recipe courtesy of Biscuits & Bellyrubs
I made this recipe using things I already had on hand. I didn’t have large red or orange bell peppers in the fridge, so I used the snacking bell peppers and half a sweet-Texas onion.