Black Bean, Corn and Quinoa Enchilada Bake | Recipe Cart
This black bean, corn and quinoa enchilada bake is a delicious appetizer or dinner! Best of all it's made with a homemade enchilada sauce! Serve with tortilla c
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at getrecipecart.com.
Cooking tools:
- Saucepan
- Fork
- Oven
- Skillet
- Mixing bowl
- Measuring cup
- Baking dish
- Cutting board
- Chef's knife
- Colander
- Spoon
- Measuring spoon
- Grater
- Can opener
- Stove
Ingredients
- ½ cup uncooked quinoa
- 1 teaspoon olive oil
- 1 yellow onion, chopped
- 3 cloves garlic
- 3 tablespoons chili powder
- 1 teaspoon cumin
- 1/4 teaspoon salt, plus more to taste
- 1/2 teaspoon dried oregano
- 1 (15 oz) can Muir Glen organic tomato sauce
- 3/4 cup water
- 1 (15 oz) can Muir Glen organic fire-roasted diced tomatoes, drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can sweet corn, drained
- 1/4 cup finely chopped cilantro, plus extra for garnish
- 1 1/2 cups of shredded colby jack or mexican cheese
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