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

  • 8-10 servings
  • 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

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