Mexican

Black Bean Quinoa Enchilada Casserole is for Dinner.

Black Bean Quinoa Enchilada Casserole takes 25 minutes to prepare.

Black Bean Quinoa Enchilada Casserole takes 35 minutes to cook.

Black Bean Quinoa Enchilada Casserole makes 8 servings.

The ingredients for Black Bean Quinoa Enchilada Casserole are:

2 cup Beans, black
1 cup Quiona
1 cup, chopped Peppers, sweet, red, fresh
.5 pepper Jalapeno Peppers
1 cup La Victoria Enchilada Sauce
.5 cup Kroeger 4 Cheese Mexican Blend (2% milk) (by BJSSCRAPBOOKS)
3 tbsp chopped Onions, raw
1 tbsp Lime Juice, juice of 1 lime

Here is how you make Black Bean Quinoa Enchilada Casserole:

Preheat the oven to 350 degrees F. Grease a 9x13 baking dish with cooking spray and set aside.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.In a large skillet, heat the tablespoon of olive oil over medium-high heat. Add the onion, garlic, and jalape?o. Saut? until softened, about 5 minutes. Add in the 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.In a large bowl, add the cooked quinoa and black beans. Add the saut?ed vegetable mixture and stir to combine. Pour in the enchilada sauce and stir. Add ? cup shredded cheese.Pour the black bean and quinoa mixture into the prepared baking dish. Top with remaining shredded cheese. Cover the pan with foil. Bake for 20 minutes, then remove foil. Bake an additional 10 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.Serving Size: 8 1 cup servings Number of Servings: 8Recipe submitted by SparkPeople user HERBAL_TEA_LVR.

The nutritional information for Black Bean Quinoa Enchilada Casserole is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 121.9

• Total Fat: 2.5 g
• Cholesterol: 3.8 mg
• Sodium: 259.4 mg
• Total Carbs: 18.2 g
• Dietary Fiber: 5.0 g
• Protein: 6.9 g

Black Bean Quinoa Enchilada Casserole is Mexican cuisine.

The dietary needs meet for Black Bean Quinoa Enchilada Casserole is Vegetarian