Black Bean Quinoa Enchilada Bake

Preheat the oven to 375°F and lightly coat the 9 x 13-inch baking dish with a small amount of olive oil.

In a medium saucepan, combine the rinsed quinoa and water, bring to a boil, then cover and simmer over low heat for 15 minutes until the quinoa is tender.

Remove the saucepan from the heat and let the quinoa stand, covered, for 5 minutes, then fluff with a fork.

Heat the olive oil in a large skillet over medium heat, then cook the diced onion and red bell pepper for 5 to 6 minutes until softened.

Stir in the chili powder and ground cumin, then cook for 30 seconds until fragrant.

Add the black beans, frozen corn, cooked quinoa, and 1 cup enchilada sauce to the skillet, then stir until evenly combined and heated through.

Spread 1/2 cup enchilada sauce in the bottom of the baking dish, then layer in half of the corn tortilla strips.

Spoon half of the black bean quinoa filling over the tortillas, then repeat with the remaining tortilla strips and filling.

Pour the remaining 1 cup enchilada sauce evenly over the top, then cover the dish tightly with aluminum foil.

Bake for 20 minutes, then uncover and bake for 10 to 15 minutes until bubbling at the edges and hot in the center.

Let the casserole rest for 10 minutes before slicing, then sprinkle with fresh cilantro and serve warm.