Black Bean and Quinoa Enchilada Bake

This was even better than it looks! It's the perfect meal to make ahead and freeze for lunches for the week or to serve a big group. And honestly, it was a very much appreciated break from chicken. ;) This recipe was found at Two Peas and Their Pod.

Ingredients:

• 2 cups cooked quinoa
• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, seeds and ribs removed,diced
• 1 red pepper, seeds removed, diced
• 1 orange pepper, seeds removed, diced
• 1 cup corn frozen kernels
• Juice of 1 small lime
• 1 teaspoon ground cumin
• 1 tablespoon chili powder
• 1/3 cup chopped cilantro
• Salt and pepper, to taste
• 2 (15 oz) cans black beans, drained and rinsed
• 2 cups red enchilada sauce (A good clean recipe can be found here: Enchilada Sauce)
• 2 cups shredded Mexican cheese
• Toppings: Sliced green onions, avocado slices, sour cream, optional

Heat oven to 350 degrees. Saute the onion, jalapeño, peppers and corn in the olive oil for 5 minutes until soft. Add the garlic, lime juice, cumin, chili powder and sauté for another 2 minutes. In a separate bowl, stir together the black beans, quinoa and cilantro. Add the sautéed vegetables to the bowl and mix in the enchilada sauce and half of the cheese. Season with salt and pepper. Put mixture into a greased 9x13 pan and top with remaining cheese. Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes. Top with optional toppings and enjoy!