Black Bean and Kale Enchilada Bake

This one-pan meal is easy to put together, making a great weeknight meal option. What's better, this dish is just as good reheated, making it a great weekday lunch option. You can assemble this dish up to a day in advance, and bake when ready to eat.

PREP TIME: 15 minutes
COOK TIME: 1 hours 0 minutes

1 cup uncooked quinoa, rinsed
2 cups water
1 tablespoon extra virgin olive oil
1 small red onion, diced
3 cloves garlic, minced
Pinch red pepper flakes
1 teaspoon ground cumin
1 tablespoon chili powder
1 bunch kale, ribs removed and coarsely chopped
Juice of 1 lime
2 (15 oz) cans black beans, drained and rinsed
2 cups prepared enchilada sauce
2 cups shredded cheddar cheese
Sour cream and sliced green onions, for garnish

Preheat oven to 350 degrees F. Grease a 9×13 baking dish and set aside.

Add quinoa, water and pinch of salt to a medium saucepan and bring to a boil over medium high heat. Once the water boils, turn heat to low and simmer for 15 minutes. Fluff quinoa with a fork and put a lid on the pot. Set aside.

Add olive oil to a medium skillet. Sauté onion, garlic, red pepper flakes, cumin and chili powder until onions soften, about 5 minutes. Add kale and a pinch of salt and cook for 2-3 minutes or until kale starts to wilt. Turn heat off and stir in lime juice.

In a large bowl, add cooked quinoa, black beans, kale mixture and stir gently to combine. Add enchilada sauce and 1/2 cup of cheddar cheese and stir until combined.

Pour everything into the prepared 9×13 pan. Top with remaining cheddar cheese and bake for 30 minutes or until cheese is melted and the edges are bubbling. Let cool 10 minutes before serving. Garnish with green onions and sour cream.