Black Bean & Corn Enchilada Quinoa Casserole
- 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
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.