Black Bean Quinoa Enchilada Bake - D.O. Scaled.

25 servings
1.0 cup(s)
2.0 cup(s)
olive oil
1.0 tablespoon(s)
1.0 whole
minced garlic
2.0 tablespoon(s)
1.0 whole
red bell pepper
1.0 whole
yellow pepper
1.0 whole
frozen corn kernels
1.0 cup(s)
lime juice
1.0 tablespoon(s)
ground cumin
1.0 teaspoon(s)
chili powder
1.0 tablespoon(s)
0.75 cup(s)
black beans
30.0 ounce(s)
red enchilada sauce
2.0 cup(s)
Shredded mexican cheese
2.0 cup(s)
green onion
0.5 cup(s)
1.0 whole
Tortilla Chips
0.5 bag(s)

Recipe Instructions

Prep D.O. Recipe is set to 1 D.O. per 8 people so 9-16 people will be 2 D.O. etc.

1. Add quinoa and water to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Cover quinoa and set aside.

2. In a large skillet, heat the tablespoon of olive oil over medium-high heat. Add the diced onion, minced garlic, and diced jalapeño. Sauté until softened, about 5 minutes. Add in the diced peppers and corn. Cook for about 3-4 minutes. Add the lime juice, cumin, chili powder, and cilantro. Stir to combine. Season with salt and pepper, to taste.

3. In a large bowl, add the cooked quinoa and black beans. Add the sautéed vegetable mixture and stir to combine. Pour in the enchilada sauce and stir. Add 25% of the shredded cheese.

4. Pour the black bean and quinoa mixture into the prepared dutch oven. Top with remaining shredded cheese. Bake for 30-40 minutes or until the cheese is melted and edges are bubbling. Remove from the oven, and let cool for 10 minutes. Garnish with toppings, if desired. Serve warm.

Note-this recipe freezes well! If you need the recipe to be gluten-free make sure you use a gluten-free enchilada sauce. We like to serve it with tortilla chips.