1 - 3bell peppersany color works - I used green, red and yellow
1cupcornfresh or frozen
1jalapeño seeded and ribs removed
3clovesof garlicminced
1smallyellow oniondiced
30ouncesblack beansrinsed and drained
1/3cupcilantrofresh if you have it
2cupsGreen Enchilada sauceRed works wonderfully
1tablespoonchili powder
1teaspooncumin
1teaspoonoregano
1small lime
salt and pepper to taste
Instructions
Preheat the oven to 350 degrees F. Grease a 9x13 baking dish with your favorite cooking spray and set aside.
Add broth (or water) and quinoa to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork or rice paddle. Cover quinoa and set aside.
In a large skillet, heat olive oil over medium-high heat. Add the onion, garlic, and jalapeño. Sauté until softened, about 5 minutes. Add in the peppers and corn. Cook for about 3-4 minutes. Add the lime juice, cumin, chili powder, and cilantro. Stir to combine. Season with salt and pepper, to taste.
In a large bowl, add the cooked quinoa and black beans. Add the sautéed vegetable mixture and stir to combine. Pour in the enchilada sauce and stir.
Add the mixture to a 9x13 baking dish and bake for 30 minutes. Remove from the oven, and let cool for 10 minutes. Garnish with all the toppings! Serve warm!