Ingredients

• 2 cups water
• 1 cup quinoa
• 1 tablespoon olive oil
• 1 small onion , diced
• 1 yellow bell pepper , diced
• 1 orange bell pepper , diced
• 1 jalapeño pepper , minced
• 2 cloves garlic , minced
• 1 , 15 ounce
• 0.33 cups chopped fresh cilantro
• 1 tablespoon chili powder
• 1 teaspoon lime juice
• 1 teaspoon ground cumin
• salt and ground black pepper to taste
• 1 , 10 ounce
• 2 cups shredded Cheddar cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes.
3. 3 Heat olive oil in a skillet over medium heat. Add onion, bell peppers, jalapeño pepper, and garlic; cook and stir until softened, about 10 minutes.
4. 4 Combine black beans, pepper mixture, quinoa, cilantro, chili powder, lime juice, cumin, salt, and black pepper in a bowl; transfer to a casserole dish. Pour enchilada sauce over black bean mixture; spread sauce evenly over top. Sprinkle Cheddar cheese over sauce. Cover the dish with aluminum foil.
5. 5 Bake in the preheated oven for 20 minutes. Remove foil; continue baking until cheese is bubbling, 10 to 15 minutes more.

Nutrition per serving