This Black Bean and Quinoa Enchilada Casserole is a protein-packed, cheesy dish that combines the flavors of traditional Mexican cuisine with healthy ingredients. It’s perfect for those looking for vegetarian casseroles or easy dinner recipes that are both satisfying and nutritious.
With ingredients like quinoa, black beans, and enchilada sauce, this casserole is a great option for meatless meals and gluten-free dinners. It’s an ideal choice for weeknight meals or Tex-Mex dishes that the whole family will enjoy.
Vibrant Layers of Flavor
The Black Bean and Quinoa Enchilada Casserole is a delightful fusion of textures and tastes, perfect for anyone seeking healthy Mexican food options. This dish showcases layers of quinoa, black beans, and corn, all enveloped in a rich enchilada sauce, making it an excellent choice for meatless meals.
With its colorful presentation and hearty ingredients, this casserole stands out as a go-to for easy dinner recipes. Whether you’re preparing a weeknight meal or planning a gathering, this enchilada bake is sure to impress. It’s not just a meal; it’s a celebration of flavors that everyone can enjoy.
Ingredients That Shine
This casserole is built on a foundation of wholesome ingredients that contribute to its nutritious profile. Quinoa, known for its high protein content, serves as the base, while black beans add fiber and richness. The addition of corn brings a touch of sweetness, balancing the savory elements of the dish.
To enhance the flavor, sautéed bell peppers and onions are mixed in, along with aromatic garlic, cumin, and chili powder. Topping it all off is a generous layer of shredded cheese, which melts beautifully in the oven, creating that irresistible cheesy crust.
Preparation Made Simple
Preparing this casserole is straightforward and efficient, making it ideal for busy weeknights. Start by cooking the quinoa in vegetable broth, which infuses it with flavor. While the quinoa cooks, sauté the vegetables to bring out their natural sweetness and aroma.
Once everything is ready, combine the ingredients in a large bowl, ensuring each component is well mixed. Layering the casserole is where the fun begins—alternate between the quinoa mixture and cheese, creating a visually appealing dish that will entice anyone at the table.
Baking to Perfection
After assembling the casserole, it’s time for the magic to happen in the oven. Cover the dish with foil to trap moisture, allowing the flavors to meld beautifully. After the initial baking time, removing the foil lets the cheese bubble and turn golden brown, resulting in a mouthwatering finish.
Let the casserole cool slightly before serving. This brief resting period allows the layers to set, making it easier to cut and serve. Garnish with fresh cilantro for a pop of color and a hint of freshness that complements the dish perfectly.
Serving Suggestions
This Black Bean and Quinoa Enchilada Casserole is best enjoyed with a side of crispy tortilla chips and a small bowl of salsa. The crunch of the chips contrasts nicely with the soft layers of the casserole, creating a delightful eating experience.
For those looking to enhance the meal further, consider adding a dollop of sour cream or a sprinkle of avocado on top. These additions not only elevate the flavor but also add a creamy texture that pairs well with the casserole.
A Dish for Everyone
Whether you’re a vegetarian or simply looking to incorporate more healthy meals into your diet, this casserole is a fantastic option. It’s gluten-free, packed with nutrients, and bursting with flavor, making it suitable for a variety of dietary preferences.
Perfect for family dinners or casual gatherings, the Black Bean and Quinoa Enchilada Casserole is a dish that brings people together. With its vibrant colors and hearty ingredients, it’s sure to become a favorite in your household.
Healthy Black Bean and Quinoa Enchilada Casserole
This casserole features layers of quinoa, black beans, corn, and enchilada sauce, topped with melted cheese for a delicious finish. The recipe takes about 50 minutes to prepare and bake, serving 6 people.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 2 cups enchilada sauce
- 2 cups shredded cheese (cheddar or Mexican blend)
- 1 bell pepper, diced
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 2 tablespoons olive oil
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Cook Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and liquid is absorbed.
- Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add the diced onion and bell pepper, and sauté until softened (about 5 minutes). Add minced garlic, cumin, and chili powder, and cook for another minute until fragrant.
- Combine Ingredients: In a large bowl, mix the cooked quinoa, black beans, corn, sautéed vegetables, and 1 cup of enchilada sauce. Season with salt and pepper to taste.
- Layer Casserole: In a baking dish, spread half of the quinoa mixture, then top with 1 cup of shredded cheese. Add the remaining quinoa mixture on top and pour the remaining enchilada sauce over it. Finish with the remaining cheese.
- Bake: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
- Serve: Let it cool for a few minutes before serving. Garnish with chopped cilantro.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 6 servings
- Calories: 320kcal
- Fat: 12g
- Protein: 15g
- Carbohydrates: 40g