A healthy, filling combination of quinoa, black beans, and veggies, baked with enchilada sauce. A family favorite for dinner that everyone can customize with toppings!
Cook quinoa: Add the 1 cup of quinoa to 2 cups of water. Bring to a boil, cover, reduce heat and cook on low for 15 minutes, until quinoa absorbs all the water. Remove from heat and fluff with a fork.
Preheat oven to 350. Spray a glass 9 x 15 casserole pan with with oil.
In a large saute pan, heat olive oil over medium heat. Add the onion and saute until it begins to soften, about 3 minutes. Then add the garlic and diced bell pepper, and saute for another 3 minutes. Add in the smoked paprika and lime juice. Stir while everything heats through. Remove pan from heat.
Combine the pepper mixture with the cooked quinoa, corn, beans, enchilada sauce, and lime (in sauté pan if it is big enough, or you can transfer everything to a large mixing bowl to combine). Stir in half of the cheddar cheese.
Pour the mixture into the the prepared baking dish and spread to the sides. Distribute the green chiles over the top Sprinkle the remaining cheese over everything. Cover with foil and bake for 20 minutes. Remove the foil and continue baking for another 10 minutes. Remove from oven and allow to cool for about 10 minutes before serving.