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Quinoa and Bean Bake

A delightful dish that combines wholesome ingredients for a satisfying and hearty meal, perfect for both vegetarians and meat lovers.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Serving Size 4 servings

Ingredients

Main Ingredients

  • 1 cup quinoa Cook as per package instructions.
  • 1 can black beans, drained and rinsed Canned beans save time.
  • 1 can kidney beans, drained and rinsed Canned beans save time.
  • 1 cup corn Can be fresh or frozen.
  • 1 medium bell pepper, diced Any color works.
  • 1 can enchilada sauce Choose mild or spicy based on preference.
  • 1 cup cheese (optional) Use for a non-vegan option.
  • to taste nutritional yeast Great for a vegan option.
  • to taste salt and pepper

Instructions

Cooking Preparation

  • Preheat your oven to 375°F (190°C).
  • Cook the quinoa in a pot according to package instructions.
  • In a large bowl, combine the cooked quinoa, black beans, kidney beans, corn, diced bell pepper, and enchilada sauce. Mix well until fully combined.
  • Transfer the mixture to a baking dish and spread it evenly.
  • If using, top with cheese or sprinkle nutritional yeast for a vegan option.
  • Bake in the preheated oven for 20-25 minutes, or until heated through and cheese is melted.
  • Serve warm and enjoy!

Notes

Quinoa and Bean Bake can be enjoyed on its own or paired with sides like a crisp green salad or guacamole. It stores well in the fridge for up to four days, and can be reheated in either the microwave or the oven.