Introduction
Welcome to a deliciously vibrant dish that brings the warmth of Mexican flavors right to your kitchen! This Quinoa Enchilada Bake is not only a feast for the eyes with its colorful veggies and melted cheese, but it’s also packed with nutrition and comfort. Perfect for a cozy family dinner or a gathering with friends, this recipe is both simple and satisfying. With its layers of hearty quinoa, zesty beans, and rich enchilada sauce, this bake is a guaranteed crowd-pleaser!
Ingredients
- 1 cup quinoa, rinsed and drained
- 2 cups vegetable broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) enchilada sauce
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup bell peppers, diced
- 1 cup red onion, diced
- 1 1/2 cups shredded cheese (cheddar or Mexican blend)
- Fresh cilantro, for garnish
- Avocado, for serving (optional)
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings
Directions and Instructions
- Begin by preheating your oven to 375°F (190°C). This will ensure it’s hot and ready to give your dish that lovely golden finish.
- In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring it to a gentle boil, then reduce the heat to a simmer. Cover and let it cook for about 15 minutes, or until the quinoa is fluffy and all the liquid has been absorbed.
- While the quinoa cooks, grab a large mixing bowl and combine the fluffy quinoa with black beans, corn, enchilada sauce, undrained diced tomatoes, cumin, chili powder, garlic powder, onion powder, diced bell peppers, and diced red onion. Mix everything together until it’s well combined and colorful.
- Next, transfer this delightful mixture into a greased 9×13 inch baking dish, spreading it out evenly to ensure every bite is packed with flavor.
- Sprinkle the shredded cheese generously over the top, covering the entire surface for that melty goodness we all crave.
- Place the dish in your preheated oven and bake for 25-30 minutes. You’ll know it’s ready when the cheese has melted and is bubbling enticingly.
- Once baked, carefully remove it from the oven and let it cool for a few minutes — this step is key to avoiding a hot cheese disaster! Garnish with fresh cilantro and serve with slices of creamy avocado, if desired.
Notes or Tips
For an extra kick, consider adding some diced jalapeños to the vegetable mix. You can also experiment with different types of cheese, like Monterey Jack or pepper jack, for a spicy twist. This dish also reheats beautifully, making it perfect for leftovers!
Cooking Techniques
This recipe employs simple yet effective cooking techniques such as boiling, sautéing, and baking. The boiling augments the quinoa’s natural nutty flavor, while baking melds all the ingredients into a comforting, cohesive dish. Pro tip: Letting the dish sit for a few minutes post-baking allows the flavors to settle, enhancing every bite.
FAQ
Can I make this dish ahead of time? Absolutely! You can prepare the quinoa mixture and store it covered in the fridge for up to 2 days before baking. Just add the cheese right before putting it in the oven.
Is this dish gluten-free? Yes, all the ingredients listed are gluten-free, making it a fantastic option for those with gluten sensitivities.
Can I freeze the leftovers? Definitely! Store it in an airtight container in the freezer for up to three months. Just pop it in the oven to reheat, and you’ll have a quick, satisfying meal ready to go!
Conclusion
This Quinoa Enchilada Bake is more than just a meal; it’s an experience bursting with flavor and color that will satisfy your taste buds and nourish your body. Whether you’re serving it at a gathering or enjoying a quiet night in, this dish is sure to become a staple in your recipe repertoire. Happy cooking, and enjoy every cheesy, delightful bite!