Black Bean and Quinoa Enchilada Bake

Oh boy, this was delicious.  Besides the two cups of cheese this is relatively good for you. It will be a new addition to my mexican meal rotation! 

Ingredients (serves 5-6 people)
1 cup uncooked quinoa, rinsed
2 cups water (or chicken stock, or a combination of the two)
1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 jalapeño, seeds and ribs removed,diced
1 red pepper, seeds removed, diced
1 orange pepper, seeds removed, diced
Juice of 1 lime
1 teaspoon ground cumin
1 tablespoon chili powder
1/3 cup chopped cilantro
Salt and pepper, to taste
1 can black beans, drained and rinsed
1 can (approximately 1 and 1/2 cups) red enchilada sauce
2 cups shredded cheese (mexican cheese or cheddar mozzarella combo)
1 yellow pepper, seeds removed, diced
1 cup corn frozen kernels

Topped with avocado slices, chopped tomato and fresh cilantro! 

1. Preheat the oven to 350 degrees F. Grease a 9x13 baking dish with cooking spray (or a little vegetable oil) and set aside.

2. Add quinoa and water/stock to a medium saucepan and bring to a boil over.  Turn the heat to low and simmer for about 15-25 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Cover quinoa and set aside.

3. In a large skillet, heat the tablespoon of olive oil over medium-high heat. Add the onion, garlic, and jalapeño. Sauté until softened, about 5 minutes. Add in the peppers and corn. Cook for about 3-4 minutes. Add the lime juice, cumin, chili powder, and cilantro. Stir to combine. Season with salt and pepper, to taste.

4. In a large bowl, add the cooked quinoa and black beans. Add the sautéed vegetable mixture and stir to combine. Pour in the enchilada sauce and stir. Add 1 cup shredded cheese.

At this point I just wanted to eat it.... but I decided I'd continue to follow the recipe and let it bake. 

5.Pour the black bean and quinoa mixture into the prepared baking dish. Top with remaining shredded cheese. Cover the pan with foil. Bake for 20 minutes, then remove foil. Bake an additional 10 minutes, or until the cheese is melted and edges are bubbling. I even tossed it under the broiler for a few minutes. Remove from the oven, and let cool for 10 minutes. Garnish with toppings, if desired. Serve warm.