Quinoa and Beans Enchilada Bake

I could eat tacos and other Mexican style foods for every meal. This baked enchilada dish replaces tortillas with a protein packed substitute, quinoa. You can use any beans you like, but I tend to use black beans. 

This recipe freezes well, and it's one of my husband's favorites due to its flavor and versatility. I tend to top it with salsa, plain Greek yogurt, and handfuls of spinach. 

I adapted this recipe from one by Two Peas & Their Pod. I wanted to make it a bit less spicy and a bit more versatile for you!

​Click the link below for the recipe. You can print it, save it, or simply view it after you click the link.

Quinoa and Beans Enchilada Bake
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