Quinoa Enchilada Bake with Black Beans

Quinoa Enchilada Bake with Black Beans

Get your veggie groove on with this fabulous quinoa enchilada bake. It's chocked full of veggies like black beans and covered in delicious cheese and homemade enchilada sauce.  

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Ingredients

  • 1 C (190g) Quinoa rinced and drained, I like tricolor quinoa
  • 1 1/2 C (354g) Water
  • 1 Tbs Coconut or Olive Oil
  • 1 C (150g) White or Purple Onion medium dice, about one medium
  • 1 1/3 C (160g) Green Bell or Poblano Pepper medium dice, about one medium
  • 2 tsp Fine Sea Salt
  • 2 tsp Cumin ground
  • 3 C (345g) Zucchini diced small, about one medium
  • 1 1/2 C (210g) Corn Niblets fresh or frozen, about 1 ear of corn
  • 15 oz (425g) Black Beans rinsed and drained, one can
  • 2 C (500g) Homemade Enchilada Sauce
  • 2 Tbs Adobo Sauce
  • 2 C (200g) Pepper Jack or Monterey Jack Cheese
  • For Garnish (optional):
  • Avocado, cilantro, salsa, sliced jalapeños, black olives, sour cream

Directions

Want to see the entire recipe? Click here Published September 24, 2018.

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