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

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.