Ingredients
Scale
- 1 cup uncooked quinoa
- 2 cups low sodium vegetable broth
- 1 15 oz can enchilada sauce or homemade recipe listed below
- 1 tbsp olive oil
- 1/2 cup red or white onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 small lime, juiced
- 2 15 oz can black beans, drained and rinsed
- 1 tsp salt (I use “Lite Salt”)
- 1/4 cup cilantro, chopped (optional)
Homemade Enchilada Sauce
- 2 tbsp olive oil
- 2 tbsp gluten free flour (I use gluten free brown rice flour)
- 4 tbsp chili powder* (homemade chili powder recipe)
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/2 tsp ground cumin
- 1/4 tsp dried oregano
- 2 cups low sodium vegetable broth
Instructions
- Preheat oven to 350 degrees F.
- In a small saucepan, combine quinoa and vegetable broth and bring to a boil. Reduce heat, cover the pan, and simmer for 15-20 minutes until quinoa is fluffy and no liquid remains.
- While the quinoa is cooking, chop the onion and pepper. Add olive oil to a pan and saute the onion and pepper until soft (about 5-8 minutes).
- Add garlic and saute for an additional minute.
- If making the homemade enchilada sauce, Heat olive oil in a small sauce pan over medium high heat. Add flour and whisk together for one minute. Add in the remaining seasoning and slowly pour in the vegetable broth whisking constantly. Reduce heat and simmer for 10 minutes or until the enchilada sauce has thickened.
- Add quinoa, enchilada sauce, sauteed veggies, lime juice, salt, and black beans to a 9×13 Casserole dish and stir to combine.
- Bake for 15-20 minutes until heated through.
- Optionally top casserole with chopped cilantro.
Notes
If you are making the homemade enchilada sauce, make sure you know EXACTLY how spicy your chili powder is. I recommend using a very mild chili powder otherwise your enchilada sauce may be too spicy.