Baked Black Beans and Quinoa Enchiladas

Baked Black Beans and Quinoa Enchiladas are VERY good! Promise me you will succeed. That is one of our favorite foods! I guarantee it will become a regular in your home!

Baked Black Beans and Quinoa Enchiladas

PREPARATION TIME 25 minutes

COOKING TIME 35 minutes

TOTAL TIME 1 hour

COOK Mexicans

Portion 10 serv

Ingredients
1 cup of raw quinoa rinsed
2 cups of water
1 tablespoon of olive oil
1 small diced onion
3 cloves of minced garlic
1 jalapenos and ribs removed, diced
1 red bell pepper seeds removed, diced
1 orange or yellow paprika seeds removed, diced
1 cup of frozen corn kernels
1 small lime juice
1 teaspoon of cumin
1 tablespoon of chili powder

1/3 cup of chopped coriander leaves
Salt and pepper to taste
30 ounces of canned black beans, rinsed and dried
2 cups of red enchilada sauce
2 cups grated Mexican cheese
Topping: Sliced ​​green onion slices, sour cream, optional

Instructions

1. Preheat the oven to 350 degrees F. Brush the 9x13 pan with cooking spray and set aside.
2. Add quinoa and water to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Reduce the heat and simmer for 15 minutes, or until the water is absorbed. Remove from the heat and rub with a fork. Cover the quinoa and set aside.
3. In a large skillet, heat a tablespoon of olive oil over medium-high heat. Add onions, garlic, and jalapenos. Saute until soft, about 5 minutes. Add paprika and corn. Cook for about 3-4 minutes. Add lime juice, cumin, chili powder, and coriander leaves. Toss to join. Season with salt and pepper, to taste.
4. in a large bowl, add extra cooked quinoa and black beans. Add stir-fried vegetable mixture and stir until smooth. Pour the enchilada sauce and stir. Add 1/2 cup grated cheese.
5. Pour the mixture of black beans and quinoa into a prepared baking pan. Add the remaining grated cheese. Cover the pan with tinfoil. Bake for 20 minutes, then remove the foil. Bake for another 10 minutes, or until the cheese has melted and the edges have swelled. Remove from the oven, then let it cool for 10 minutes. Garnish with toppings, if desired. Serve warm.
6. These notes freeze well! If you need a gluten-free recipe, make sure you use gluten-free enchilada sauce. We like to serve it with tortilla chips.
7. Serve with a more love.

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