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Mexican Quinoa Enchilada Bake

Joy Shull
  • minutes
  • Serves 6

INGREDIENTS

1

and 1/4 cups uncooked quinoa

2

medium onions, diced

6

large cloves of garlic, diced or finely minced

1

small jalapeno pepper, seeds removed and finely diced

1

bell pepper (any color), diced

1

bag of frozen corn

16 oz

enchilada sauce

2 cans

black beans, drained

3 cups

shredded Mexican cheese blend

Juice of 1 large lime, plus more for serving

1 tbsp

cumin

1/4 tsp

cayenne

1 tsp

chili powder

1/2 tsp

smoked paprika

sea salt

pepper

Sour cream, for serving

Tortilla chips, for serving