Black Bean and Quinoa Enchilada Stuffed Peppers
Beautiful bell peppers stuffed with savory and semi-spicy black bean and quinoa enchilada filling, all topped with creamy Mexican Cojita cheese. Vegetarian, gluten-free, plant-based protein and oh so good as a hearty lunch or dinner. With a vegan option.
1/2 cup red onion ( diced )
1 15oz can black beans ( drained and rinsed )
1.5 cups frozen sweet corn
2 cups cooked quinoa
1 cup store-bought enchilada sauce
1 tablespoon olive oil
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon chili powder
salt and pepper
1 cup Mexican cojita cheese
- Preheat the oven to 425 degrees
- Cut the tops off of the bell peppers, dice them up and clean out the seeds and ribs from the inside. Place the peppers in a baking dish and set...
See the full directions on my site