Black Bean and Quinoa Enchilada Bake

Preheat oven to 350 degrees F (175 degrees C).

Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low cover and simmer until quinoa is tender and water has been absorbed 15 to 20 minutes.

Heat olive oil in a skillet over medium heat; cook and stir onion yellow bell pepper orange bell pepper jalapeno pepper and garlic in the hot oil until softened about 10 minutes.

Mix black beans pepper mixture quinoa cilantro chili powder lime juice cumin salt and pepper together in a bowl; transfer to a casserole dish. Pour enchilada sauce over quinoa mixture spreading sauce evenly over the top. Sprinkle Cheddar cheese over sauce. Cover dish with aluminum foil.

Bake in the preheated oven for 20 minutes. Remove foil and continue baking until cheese is bubbling 10 to 15 minutes.