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The Best Black Bean and Quinoa Enchilada Bake

As soon as the weather turns cooler, I love pulling out my comfort food recipes. This is one of our favorites. The toppings that you can dress it up with are endless.
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Ingredients
  

  • 1 cup uncooked quinoa -rinsed
  • 2 cups water I add Better Than Bouillon organic vegetable or mushroom base to the cooking water
  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 1 red pepper, chopped (remove seeds)
  • 1 yellow or orange pepper, chopped. (seeds removed
  • 4 cloves garlic, minced
  • 1 juice from one lime
  • 1 ½ cups frozen organic corn
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 cup cilantro, chopped. Use more or less based on your preference
  • 2 cans organic black beans drained and rinsed
  • 2 cups red enchilada sauce I use Trader Joe's Enchilada Sauce
  • 2 ½ cups shredded Mexican cheese or Sharp Cheddar Use vegan cheese if you wish
  • salt & pepper to taste
  • toppings: cilantro, shredded cheese, sliced green onion, sour cream, avocado cubes, black olives, chopped tomatoes jalapeno slices. Put toppings in small bowls and allow individuals to top their own serving
  • ¼ tsp cayenne pepper. Skip if you or your guests are not a fan of a little heat.

Instructions
 

  • Preheat oven to 350° F and grease a 9x13 baking dish or two smaller dishes if you want to leave cheese off of one
  • Cook quinoa following directions on the bag and add a teaspoon of Better Than Bouillon vegetable or mushroom base to water if desired. Once quinoa is cooked and water is absorbed, remove from heat and fluff with a fork. Set aside.
  • In a large skillet, heat oil over medium-high heat and add onion and garlic. Cook until soft. Add in peppers and corn and cook for about 4 minutes. Add in the cumin, chili powder, lime juice, and cilantro. Stir well and add salt and pepper.
  • Add to the skillet the cooked quinoa, black beans, enchilada sauce, and 1/2 cup of the cheese (to make the dish vegan, you can skip the cheese or use vegan cheese) and combine well.
  • Pour the mixture into the prepared baking dish or dishes. Top with remaining cheese if desired. Cover casserole with foil.
  • Bake for 25 minutes and then remove the foil. Bake an additional 10-15 minutes until the cheese is melted.
  • Let sit for 10 minutes before serving.

Notes

As soon as the weather turns cooler, I start to pull out my comfort food recipes. There is something magical about a dish baking in the oven. The whole house smells delicious and it gets everyone eagerly anticipating dinner time. This is one of my favorite recipes! 
I do serve this dish with multiple topping options to keep everyone happy. You can try all of my suggestions, a few of your own, or simply serve it plain. 
I like a little kick to mine so I add the cayenne pepper and pile on all of the toppings listed except for the black olives. (I am not an olive fan but I know they are a big hit with many so I always offer them as a topping)
This dish reheats and freezes well.