Black Bean & Corn Enchilada Quinoa Casserole | Love Bakes Good Cakes

TBN 678-0

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Wednesday, February 11, 2015

Black Bean & Corn Enchilada Quinoa Casserole

This Black Bean & Corn Enchilada Quinoa Casserole is a hearty and stick-to-your-ribs good meal! It has all of the flavors you love in traditional Mexican food, but is much healthier with the addition of quinoa and plenty of veggies! Even quinoa haters will become quinoa lovers with this casserole!

This Black Bean & Corn Enchilada Quinoa Casserole is a hearty and stick-to-your-ribs good meal! It has all of the flavors you love in traditional Mexican food, but is much healthier with the addition of quinoa and plenty of veggies!

Up until I made this Black Bean & Corn Enchilada Quinoa Casserole a few months ago, my family has not been on the quinoa bandwagon. The sheer mention of quinoa in my house, would bring moans and groans. I didn't give up though ..... we've tried several quinoa dishes since our very first one, but this is the one that converted my family from quinoa haters to quinoa lovers!

As a family who loves Mexican-inspired food, this casserole hits all of the right spots for us. This Black Bean & Corn Enchilada Casserole is full of flavor and it's a dish you can feel good about serving to your family! It's pretty healthy compared to a lot of Mexican dishes! It's full of quinoa, black beans, corn, peppers, Mexican spices, enchilada sauce and don't forget, the cheese! Talk about serious yum factor!

Serve this Black Bean & Corn Enchilada Quinoa Casserole with a simple side salad for a meal the entire family will love ... even the quinoa haters! :)

This Black Bean & Corn Enchilada Quinoa Casserole is a hearty and stick-to-your-ribs good meal! It has all of the flavors you love in traditional Mexican food, but is much healthier with the addition of quinoa and plenty of veggies!


Black Bean & Corn Enchilada Quinoa Casserole
by Jamie @ Love Bakes Good Cakes
Yield: 8-10 servings

Ingredients 
  • 1 cup uncooked quinoa, rinsed well
  • 2 cups water
  • 1 tbsp. olive oil
  • 1 small onion, chopped
  • 4 cloves garlic, minced
  • 1-2 jalapenos, seeded and diced
  • 2 bell peppers (any color), seeded and diced
  • 1 bag (12 oz.) frozen corn
  • 1 lime, juiced
  • 1 tbsp. chili powder
  • 1 tsp. ground cumin
  • Salt and pepper, to taste
  • ⅓ cup chopped cilantro
  • 2 cans (15 oz. each) black beans, drained and rinsed
  • 1 can (20 oz.) red enchilada sauce (you can use two 10 oz. cans or homemade)
  • 2 cups (8 oz.) shredded Mexican or Cheddar cheese
  • Garnish: additional cilantro, sliced green onion, avocado, chopped tomatoes or sour cream

Instructions

1. Preheat oven to 350°F. Grease a 9x13-inch baking dish and set aside.

2. In a medium saucepan, bring the quinoa and water to a boil. Reduce heat to low, cover and simmer until most of the liquid has been absorbed, about 15-20 minutes. Remove from the heat.

3. Meanwhile, heat the olive oil in a large 5 Qt. Jumbo Cooker or Dutch oven over medium-high heat. Saute the onion, garlic and jalapeno until softened. Stir in the peppers and corn. Cook for 4-5 minutes, stirring frequently. Add the lime juice, chili powder, cumin and cilantro. Season with salt and pepper. Continue to cook and stir for an additional 1-2 minutes. Stir in the enchilada sauce, black beans and cooked quinoa. Add ½ cup of the cheese. Stir to combine.

4. Pour the mixture into the prepared baking dish. Top with the remaining cheese. Spray one side of foil with cooking spray and place the sprayed side down over the casserole, crimping the edges and covering the pan. Bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes or until the cheese is melted and the edges are bubbly.

5. Serve immediately. Garnish, if desired.

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This Black Bean & Corn Enchilada Quinoa Casserole is a hearty and stick-to-your-ribs good meal! It has all of the flavors you love in traditional Mexican food, but is much healthier with the addition of quinoa and plenty of veggies!

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11 comments:

  1. Thanks for sharing. I could eat Mexican every day and this one looks good.

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  2. This looks so good Jamie!! Thanks for sharing:-)

    Katie

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  3. I love black beans and this looks like an awesome recipe for them. Thanks you for sharing this.

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  4. Can i Replace quinoa with rice? If so would it still be 2 cups of water?

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  5. This is an awesome healthy Mexican dish!! Totally pinning!!

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  6. Could diced chicken be used in place of the beans and if so, any idea how much to use? Would that alter any of the other directions? This looks delicious and I really want to try it, but for my family, I'd need to try chicken.

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    Replies
    1. Hi, Rachel! I think chicken would be delicious in this recipe! If I were to make it that way, I would probably use about 3-4 cups of cooked, chopped chicken. I hope that helps - and I would love to hear how you like it with chicken! :)

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    2. Ended up using 3 1/2 cups chopped chicken. Stuck to the rest of the recipe. It was so delicious! Everyone loved it. My mouth is still watering thinking about it. Thank you so much :)

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    3. Awesome! We will have to try it with chicken one of these days! :)

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  7. wow I am always one to try something new! Here in South Africa we not so into these type of recipes, but it gives us no excuse not to try these Jamie! thank you so much, the only trouble we have is to get all the ingredients, but the world wide web does make that easier! Have a blast and keep posting the recipes! God bless

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I love reading your comments. Thanks so much for taking the time to read and respond. :)

TBN 678-5