Black Bean Enchilada Bake

This is a week night must have! This recipe is so simple, and packed with protein. I recommend cooking in a deep cast iron skillet, but an oven-safe pan will work just as well!

 Ingredients:

• 2 cans black beans, drained and rinsed

• 1 10 oz red or green enchilada sauce 10 oz 

• 1 4 oz can green chiles  

• 2 cups cheddar cheese (vegan or regular) shredded 

• 1 cup dry quinoa (cooked to package directions)  

• 1 can diced fire roasted tomatoes 

• 2-4 garlic cloves minced

• 1/2-1 tsp red pepper flakes

• 1 small onion diced

• 1 large bell pepper diced

• 1 tbs cumin 

• 1 tsp Chile 

• Olive oil for sautéing

Garnish:

• Avocado

• Radish(s) diced or julienned

• Cilantro

• Green onions diced

• Jalapeno sliced

• Tortilla chips

• Greek yogurt or sour cream

Directions:

In a pan sauté together your onion and bell pepper with the garlic and olive oil.

In a large heat safe bowl combine all ingredients together, except cheddar cheese, and mix together with spatula. Pour mixture into deep cast iron, or oiled oven safe deep pan.

Sprinkle shredded cheddar cheese over enchilada mixture. Bake at 350 degrees for 25-30 minutes, or until cheese is toasted.

Top with garnishes of choice and enjoy!

I like to eat this as a dip with corn tortilla chips. It is a crowd pleaser for sure! :)