Black Bean + Brown Rice Enchilada Bake

Black Bean + Quinoa Enchilada Bake

Serves: 6-8


  • 1 tbs olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 jalapeño, seeds and ribs removed, diced
  • 1 red bell pepper, seeds removed, diced
  • 1 orange or yellow bell pepper, seeds removed, diced
  • 1 cup corn frozen kernels
  • Juice of 1 small lime
  • 1 tsp ground cumin
  • 1 tbs chili powder
  • 1/3 cup chopped cilantro
  • Salt and pepper to taste
  • 30 oz canned black beans, rinsed and drained
  • 2 cups red enchilada sauce
  • 2 cups shredded Mexican cheese
  • 20 oz brown rice, cooked
  • Tortilla chips (to serve with, optional)
  • Toppings: Sliced green onions, guacamole / avocado slices, sour cream, Frank’s Hot Sauce or Chili Lime Cholula Hot Sauce


  1. If baking right away, preheat the oven to 350 degrees F.
  2. In a large pot, heat the tablespoon of 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.
  3. Add the cooked rice and black beans to the sautéed vegetable mixture and stir to combine. Pour in the enchilada sauce and stir. Add 1/2 cup shredded cheese.
  4. Pour the black bean and rice mixture into a 9 x 13″ baking dish. Top with remaining shredded cheese. Cover the pan (This can be refrigerated at this point). Bake for 20 minutes, then remove the cover. Bake an additional 10 minutes, or until the cheese is melted and edges are bubbling. Remove from the oven, and let cool for 10 minutes. Garnish with toppings, if desired. Serve warm.

Variations & Notes:

  • This recipe freezes well.

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