Quinoa Enchilada Bake

🥄 Ingredients

• 4 cups chopped broccoli florets ((about 1 large bunch, stalks removed))
• 1 large red bell pepper, (chopped into chunks (about 1 1/2 cups))
• 1 large yellow onion, (chopped)
• 2 tablespoons olive oil
• 1/4 teaspoon garlic powder
• 1/2 teaspoon coriander
• 1/2 teaspoon ground cumin
• salt and black pepper, (to taste)
• 1 cup quinoa, (uncooked (or about 4 cups cooked))
• 2 4-ounce cans chopped green chiles
• 1 15-ounce can black beans, (drained and rinsed)
• 1 1/4 cups enchilada sauce
• 2 cups shredded mozzarella cheese, (divided)
• tomatoes, avocados and cilantro, (for topping)

👨‍🍳 Instructions

1. 1

   Preheat oven to 400°F. Place chopped broccoli, red bell peppers and onions on a large baking sheet. Drizzle with olive oil and add garlic powder, coriander, cumin, and a generous pinch of salt and pepper. Toss together with your hands until well combined and roast in oven for 20 minutes.

2. 2

   While the veggies are roasting, cook the quinoa by placing it into a large saucepan with 2 cups of water. Bring to a boil, cover and reduce heat to simmer. Cook for about 15 minutes until all the water is absorbed. Set aside.

3. 3

   Reduce heat in oven to 375°F. In a large 3-quart baking dish, add cooked quinoa, roasted veggies, chopped green chiles, black beans, enchilada sauce, a generous pinch of salt and pepper and 1 1/2 cups shredded mozzarella cheese. Mix together until enchilada sauce and cheese are evenly distributed in the mixture. Top with 1/2 cup remaining shredded cheese.

4. 4

   Bake for 20-25 minutes or until cheese is bubbly and melted.

5. 5

   Serve and garnish with avocados, tomatoes and cilantro, if desired.

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.