Black Bean Quinoa Enchilada Verde Bake

 

Quinoa Enchilada Bake

Video taken from the channel: Chop Secrets


 

Spicy Quinoa & Black Bean Vegan Enchiladas | Easy Enchilada Recipe | A Sweet Pea Chef

Video taken from the channel: A Sweet Pea Chef


 

One Pan Mexican Quinoa | Healthy Meal Prep What’s For Din’? Courtney Budzyn Recipe 61

Video taken from the channel: What’s For Din’?


 

Spicy Poblano, Black Bean, and Quinoa Enchiladas

Video taken from the channel: Half Baked Harvest


 

EASY VEGAN ENCHILADAS ‣‣ with black beans & butternut squash

Video taken from the channel: Simply Quinoa


 

Quinoa Enchilada Bake

Video taken from the channel: TipHero


 

Black Bean and Quinoa Enchilada Bake

Video taken from the channel: Kayla Wolfe


Ingredients 1 cup uncooked quinoa rinsed 2 cups water 1 tablespoon olive oil 1 small onion diced 3 cloves garlic minced 1 jalapeño seeds and ribs removed,diced. Ingredients 2 cups water 1 cup quinoa 1 tablespoon olive oil 1 small onion, diced 1 yellow bell pepper, diced 1 orange bell pepper, diced 1 jalapeno pepper, minced 2 cloves garlic, minced 1 (15 ounce) can black beans, rinsed and drained ⅓ cup chopped fresh cilantro 1 tablespoon chili powder 1. Preheat the oven to 500°F. Heat a medium pot of salted water to boiling on high. Thoroughly rinse the quinoa under cold water.

Once the pot of water is boiling, add the quinoa and cook 18 to 20 minutes, or until tender. Instructions Preheat oven to 350 degrees F. Place 1/3 cup quinoa with 2/3 cup water in a small saucepan and bring to a boil. Reduce heat to a simmer, cover and let cook for 12 minutes until water is absorbed.

Instructions 1. Heat the olive oil in a large skillet over high heat. When the oil shimmers, add the onions and poblano peppers. 2. Preheat the oven to 350 degrees F. Pour 1/2 cup of the enchilada sauce into the bottom of a 9x13 inch baking dish.

While sauce is simmering, add drained fire-roasted tomatoes, black beans, corn, cooked quinoa and cilantro to a large bowl. Next, add in your homemade enchilada sauce and 1/2 cup of shredded cheese. Pour into a 2-quart oven-safe casserole dish.

Sprinkle remaining cheese over the top. Quinoa Fiesta Enchilada Bake made with quinoa, black beans, corn, cilantro and green chiles topped with a quick homemade enchilada sauce and cheesy goodness!Preheat oven to 375 degrees F. Lightly oil an 8×8 or 2 quart baking dish or coat with nonstick spray. In a large bowl, combine quinoa, enchilada sauce, green. Mexican quinoa black bean enchilada casserole is a recipe that you will be making again and again because who doesn’t like ONE POT quick and easy meals right!!!

A healthy superfood dish that includes fast cooking protein rich Quinoa pronounced as (Keen – wah) and energy booster black beans that will fill you up for a longer time. Our spin on enchiladas “verdes” (or green enchiladas) offers plenty of hearty, zesty appeal. To make our salsa verde, we’re roasting tomatillos and a poblano.

List of related literature:

WHY THIS RECIPE WORKS: Quinoa makes a stellar side dish, but we wanted this grain to be at the center of a robust, flavorful vegetarian casserole with layers of flavor and a cheesy topping.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

Add black beans and continue cooking until heated through and quinoa is tender, about 10 minutes.

“The End of Dieting: How to Live for Life” by Dr. Joel Fuhrman
from The End of Dieting: How to Live for Life
by Dr. Joel Fuhrman
Hay House, 2014

Toast quinoa in medium saucepan over medium-high heat, stirring frequently, until quinoa is lightly toasted and aromatic, about 5 minutes.

“The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.” by America's Test Kitchen
from The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.
by America’s Test Kitchen
America’s Test Kitchen, 2014

Add the bell pepper, corn, onion, and cilantro to the chilled quinoa.

“The Best Life Diet” by Bob Greene
from The Best Life Diet
by Bob Greene
Simon & Schuster, 2007

FLUFF the quinoa and add the beans, tomatoes, almonds, garlic, ½ cup of the Parmesan, and 3 tablespoons of the oil.

“Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes” by The Editors of Real Simple
from Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes
by The Editors of Real Simple
TI Incorporated Books, 2016

You can use white and red quinoa interchangeably in our quinoa pilaf recipes and other side dishes or salads.

“The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes” by America's Test Kitchen
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2015

Paired with sliced avocado and salsa you make yourself using the recipe on page (or a store-bought version) and served over cauliflower rice, this bowl is hearty and satisfying!

“Keto Quick Start: A Beginner's Guide to a Whole-Foods Ketogenic Diet with More Than 100 Recipes” by Diane Sanfilippo
from Keto Quick Start: A Beginner’s Guide to a Whole-Foods Ketogenic Diet with More Than 100 Recipes
by Diane Sanfilippo
Victory Belt Publishing, 2019

What I love most about quinoa is that when you incorporate it into a dish, it does an amazingly great job of flattering the flavors of whatever else is in the dish.

“The Lose Your Belly Diet: Change Your Gut, Change Your Life” by Travis Stork, M.D.
from The Lose Your Belly Diet: Change Your Gut, Change Your Life
by Travis Stork, M.D.
Bird Street Books, 2016

Spread beans onto the bottom of an 8″ × 8″ casserole dish sprayed with gluten-free nonstick cooking spray.

“The Everything Gluten-Free & Dairy-Free Cookbook: 300 simple and satisfying recipes without gluten or dairy” by Audrey Roberts
from The Everything Gluten-Free & Dairy-Free Cookbook: 300 simple and satisfying recipes without gluten or dairy
by Audrey Roberts
Adams Media, 2019

Toss the quinoa mixture to combine and season with salt and pepper as needed.

“Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day” by Gaby Dalkin
from Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day
by Gaby Dalkin
HMH Books, 2013

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

View all posts

11 comments

Your email address will not be published. Required fields are marked *

  • I just made this with a little touch of my own and let me tell you it’s amazing!! Wow I have another way to make my quinoa now so yummy! And yes the avocado on top goes perfect with it! ��

  • I know what I’m making for dinner tonight! My daughter is off today so she will be happy, for the guys I will just cook some chicken in the oven to go with it!

  • Side note: Quinoa is a complete protein unlike alot of other plant foods. Also when you combine any type of bean with any type of grain like rice or corn you also get another complete protein.

  • my texas girl,quinoa it not mexican at all, I love your cook, but really you need to find out what it means a really mexican food.sorry you are totally lost as many of your texas people.I will show you how to cook a mexican meale because I am proudly MEXICAN

  • Thank you so much for the recipe! I added chicken like you suggested and it was so good I have never made quinoa before and I have always been anxious about making it cause I didn’t want to mess it up lol but when I followed this recipe it was so easy to make! thank you again it was amazing I will definitely be looking at your channel for more recipes ❤️

  • I tried it last night, n it was sooo good! I ended up having to add more both to cook the quinoa thoroughly, but it still turned out amazing. Can’t wait to try ur other recipes! Thanks for sharing!! ����

  • Hey Courtney. Loving the channel. Just wanted to say that I think it would really help your channel growth if you maybe did a photo shoot and then added your picture to your thumbnails.

    I don’t want to sound shallow but you’re a very pretty lady and there’s no point in hiding that fact. Your videos have excellent production values and I think getting to see the chef on the thumbnail will help with personifying your brand.

    Anywho, it’s just a suggestion. From one small youtuber to another, keep doing what you’re doing and best of luck!

  • Made them last night and my husband and I absolutely loved this dish! Made it with sweet potatoes and black beans and homemade salsa! Yum yum! Thank you so much! Oh, I only had chickpea flour so sauce wasn’t as thick but still amazing

  • Great recipe delicious! But please don’t re-heat in a microwave, since it destroys 100% of the nutrients in our food (I did a report on this in college I had to research 5 different sources it’s completely true):( Just re-heat the old fashioned way on the stove top in a covered pan:) Thanks for the yummy recipe!

  • The addition of lime gives it a nice flavor. I adjusted the recipe a little to my taste but the reciper is awesome!! Thank you so much!!

  • wrap your corn tortillas in a damp paper towel and microwave the stack for 30-45 seconds and they will be soft and flexible and won’t break:) Or use an actual tortilla warmer.