Black Bean Quinoa Enchilada Bake

Preheat the oven to 375°F and lightly coat the baking dish with one-third of the olive oil. At the base serving size, use a deep 9-by-13-inch dish of at least 5 quarts. Use additional dishes for larger quantities, keeping a similar filling depth.

Bring the quinoa and measured water to a boil, then cover and simmer on low until tender and the water is absorbed. Allow about 15 minutes, or follow the quinoa package timing.

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

Heat the remaining olive oil over medium heat, then cook the onion and pepper until softened, about 5–6 minutes. Work while the quinoa cooks and rests. Use a deep skillet with room for the filling; at least 5-quart capacity at the base serving size.

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

Cook the corn according to its package, then stir it into the skillet with the black beans, cooked quinoa and two-fifths of the enchilada sauce. Heat gently, stirring until evenly combined and steaming hot.

Spread one-fifth of the enchilada sauce over the bottom of the prepared dish, then add half the tortilla strips. Divide evenly between dishes if using more than one.

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

Pour the remaining enchilada sauce evenly over the top and cover tightly with foil.

Rest for 10 minutes, then sprinkle with cilantro and serve warm. Divide evenly among servings.