Black Bean and Quinoa Enchilada Bake

This Black Bean and Quinoa Enchilada Bake is not only delicious but also packed with protein and fiber, making it a nutritious meal for those looking to fuel their active lifestyles. Enjoy!

Servings: 6
Calories per serving: Approximately: 325

Ingredients:

• 1 cup quinoa, rinsed

• 2 cups vegetable broth

• 1 tablespoon olive oil

• 1 medium onion, diced

• 2 cloves garlic, minced

• 1 jalapeno, minced (optional)

• 1 red bell pepper, diced

• 1 can (15 oz) black beans, drained and rinsed

• 1 cup corn kernels (fresh, canned, or thawed from frozen)

• 2 teaspoons chili powder

• 1 teaspoon cumin

• Salt and pepper, to taste

• 1 cup enchilada sauce

• 1 cup shredded cheese (cheddar or Mexican blend)

• Fresh cilantro, chopped, for garnish

• Sour cream or Greek yogurt, for serving (optional)

Instructions:

1. Preheat the oven to 375 degrees F (190 degrees C).

2. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, cover, and reduce the heat to low. Simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Remove from heat and set aside.

3. While the quinoa is cooking, heat the olive oil in a large skillet over medium heat. Add the onion, garlic, and jalapeno (if using) and sauté until the onions are translucent and soft. Add the red bell pepper and cook for another 2-3 minutes.

4. To the skillet, add the black beans, corn, chili powder, cumin, and salt and pepper to taste. Stir to combine and cook until everything is heated through. Remove from heat.

5. In a large bowl, combine the cooked quinoa and vegetable-bean mixture. Add ½ cup of the enchilada sauce and half of the cheese, mixing well.

6. Spread the quinoa mixture into a greased baking dish. Pour the remaining enchilada sauce evenly over the top and sprinkle with the remaining cheese.

7. Bake in the preheated oven for about 20 minutes, or until the cheese is melted and bubbly.

8. Remove from oven and let sit for a few minutes before serving. Garnish with fresh cilantro and serve with a dollop of sour cream or Greek yogurt, if desired.