2 cups red enchilada sauce (can use green enchilada sauce if preferred)
2 cups shredded Mexican cheese
Toppings (optional): Sliced green onions avocado slices, sour cream
Preheat the oven to 350 degrees F. Grease a 9×13 baking dish and set aside.
Add quinoa and water to a medium saucepan and bring to a boil overmedium heat. Boil for 5 minutes. Turn the heat to low and simmer forabout 15 minutes, or until water is absorbed. Remove from heat andfluff with a fork. Cover quinoa and set aside.
In a large skillet, heat the tablespoon of olive oil over medium-highheat. Add the onion, garlic, andjalapeño. 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.
In a large bowl, add the cooked quinoa and black beans. Add the sautéed vegetable mixture and stir tocombine. Pour in the enchilada sauce and stir. Add ½ cup shredded cheese.
Pour the black bean and quinoa mixture into the prepared baking dish. Top with remaining shreddedcheese. Cover the pan with foil. Bake for 20 minutes, then remove foil. 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.