Black Bean and Quinoa Enchilada Bake 1

Black Bean Enchilada 3

Pinterest was abuzz a couple of weeks ago with all things Cinco de Mayo and Mexican food is one of my all time favorites.  Living in Germany, I have yet to find a Mexican or Tex-Mex restaurant that I love.  The German version of Mexican usually entails making something like a burrito, taco, fajita or enchilada but with a rather odd assortment of vegetables and then dumping a can of corn and some ranch dressing on it.  I’ve been to Mexico numerous times and coming from the States have had the American version of Mexican, but what they do here bears only a remote resemblance to either.

So, when I want Mexican, I make it!

I came across this suggestion for black bean and quinoa enchilada bake on Pinterest and was intrigued.  Although I would have  rather had something more authentic and traditional, I decided to stay on board with the general principles of my food commitment and this fit the bill. Cinco de Mayo – healthy style!  Stu and Jack gave it the thumbs up too.

Black Bean Enchilada 2

I like finding new food blogger sites and will definitely be back to Two Peas and their Pod for more ideas.  In the browsing I have done I have seen many recipes I would love to try!

Black Bean and Quinoa Enchilada Bake

Black Bean and Quinoa Enchilada Bake


  • 1 cup uncooked quinoa, rinsed
  • 2 cups water
  • 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
  • 1 cup corn frozen kernels
  • Juice of 1 small lime
  • 1 teaspoon ground cumin
  • 1 tablespoon chili powder
  • 1/3 cup chopped cilantro
  • Salt and pepper, to taste
  • 2 (15 oz) cans black beans, drained and rinsed
  • 2 cups red enchilada sauce
  • 2 cups shredded Mexican cheese
  • Toppings: Sliced green onions, avocado slices, sour cream, optional


  1. Please link to original site here
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