Mexican Quinoa Enchilada Bake

So I got this one from my coach Melanie Mitro, and it is FANTASTIC!!! I apologize for not taking any pictures, that was silly of me, but if you like mexican food, you will like this healthy quinoa bake.  I made it on a Sunday night and then took it for lunch the entire week.  

Ingredients:

1 cup uncooked quinoa, rinsed (you have to rinse it, some come pre-rinsed though)
2 cups of water (to cook the quinoa; 1:2 ratio if you double up)
1 tbsp of olive oil
1 small onion diced
3 garlic cloves minced
1 Jalapeño seeded and minced
1 red pepper seeded and diced
1 cup frozen or canned sweet corn
Juice of 1 small lime
1 tsp of ground cumin
1 tsp of chili powder
1/3 cup chopped cilantro
Salt and pepper to taste
2 15 oz cans of black beans drained and rinsed (roundy's brand has inexpensive organic)
2 cups of red enchilada sauce
2 cups of shredded mexican cheese - organic preferably; you can always omit this if you don't do dairy but I'd recommend finding a non dairy cheese substitute, which they do make)
Toppings (optional):  Greek Yogurt, Organic Sour Cream, Avocado, Cilantro, Green Onions

Directions

Preheat the oven to 350 degrees and spray a 9x13 in pan with cooking spray.  Add rinsed quinoa and water to medium saucepan and bring to a boil.  Boil for 5 minutes then turn the heat down and simmer for 15 minutes or until the water is absorbed. Let sit covered while you prep the rest of the ingredients.  Fluff with a fork when ready to combine.

In a large skillet over medium high heat up the olive oil, add onion, garlic and Jalapeño.  Saute until soft, about 5 minutes.

Add peppers and corn and saute for 5 more minutes.

Add lime juice, cumin, chili powder and cilantro.  Stir and combine and season with salt and pepper.

In a large mixing bowl stir quinoa and black beans.  Add the veggie mixture and combine, stir in 1/2 of the cheese and all of the Enchilada sauce.

 

Pour the mixture into the 9x13 pan, sprinkle remaining cheese on top. Then cover with foil and bake for 20 minutes, remove foil and bake for 10 minutes longer until cheese is melted and bubbly.  Remove and cool!