You don’t need the heavy stuff to have a great time! The Best Veggie Enchilada Bake is delicious proof of that. Satisfy that hearty, spicy, veggie-filled, Tex-Mex craving without loading up too much! There is no meat and no tortillas in this beloved bake, but don’t worry… you’ll still leave this meal feeling full. There are some healthy, fluffy quinoa mixed in to ensure you get your healthy carb fix and get filled up. Cheesy, amazing, and filling, you’ll declare this the Best Veggie Enchilada Bake ever!
Ingredients
- 1 cup quinoa, rinsed and drained
- 2 cups water
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeds and ribs removed, diced, plus more, optional, to taste, for garnish
- 1 red bell pepper, diced
- 1 orange or yellow bell pepper, diced
- 1 cup corn kernels, frozen
- 1 small lime, juiced
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- 1/3 cup cilantro, chopped, plus more, to taste, for garnish
- salt, to taste
- pepper, to taste
- 2 (15-ounce) cans black beans, rinsed and drained
- 2 cups enchilada sauce
- 2 cups Mexican cheese, shredded, divided
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Coat a 9×13-inch baking dish with cooking spray.
Step 3 –In a medium saucepan over medium heat, add the quinoa and the water and bring to a boil. Cook for 5 minutes.
Step 4 –Reduce the heat to low and simmer the quinoa until the water is absorbed, about 15 minutes.
Step 5 –Transfer the saucepan from the heat and fluff the quinoa with a fork.
Step 6 –Cover the saucepan and set it aside.
Step 7 –In a large skillet over medium-high heat, heat the oil.
Step 8 –Add the onion, the garlic, and 1 of the jalapeños to the oil and sauté until it is softened, about 5 minutes.
Step 9 –Add the red bell pepper, the orange bell pepper, and the corn to the onion mixture and cook, about 3-4 minutes.
Step 10 –Add the lime juice, the cumin, the chili powder, and 1/3 cup of the cilantro to the veggie mixture and stir to combine.
Step 11 –Season the veggie mixture with the salt and the pepper.
Step 12 –In a large bowl, add the cooked quinoa, the black beans, and the veggie mixture and stir to combine.
Step 13 –Add the enchilada sauce to the enchilada mixture and stir to combine.
Step 14 –Add 1/2 cup of the cheese to the enchilada mixture and stir to combine.
Step 15 –Pour the enchilada mixture into the prepared baking dish and top with the remaining cheese.
Step 16 –Cover the dish with foil and bake the enchilada bake for 20 minutes.
Step 17 –Discard the foil and bake the enchilada bake until the cheese has melted and the edges are bubbling, about 10 minutes.
Step 18 –Transfer the enchilada bake from the oven and let it cool for 10 minutes.
Step 19 –Serve the enchilada bake garnished with the extra jalapeños and the extra cilantro.
