Gluten-Free Quinoa Black-Bean Ground Beef Bake

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Try saying the name of this recipe five times fast. Once you've done that, I can’t wait to tell you more about it!

I think I mentioned somewhere that for the past four years, I’ve been eating a plant-based diet. I’ve never been 100%, more like 90%, but I’ve loved it! In the last four years, I have learned so much about how incredible plants are for us, and I have loved developing recipes to feed my family.

Since Sam was born, though, and as we have learned more about his allergies, I have had to pivot a bit and start incorporating more foods he can eat! Ironically, he has ZERO allergies or sensitivities to beef.. So I’ve had to be a bit more open-minded about adding more ground beef into recipes. This recipe is the perfect opportunity to do it while still loading it up with TONS of plants.

This recipe is so easy to customize to your family’s preferences and tastes!

I created this recipe to be 100% gluten-free and dairy-free. This was possible due to a gluten-free enchilada sauce I found at Walmart this past week.

The Siete brand is known for their gluten-free products so I was excited to give this one a try. It was a bit more expensive than your traditional enchilada sauces, so if you are not having to be 100% gluten-free, you might consider purchasing a cheaper brand. Though, I was really happy with the taste of this and loved the simple ingredient list.

Yield 6-8

Author Ashley Rattanasengchanh

Prep time

15 Min

Cook time

25 Min

Total time

40 Min

Print

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Gluten-Free Quinoa Black-Bean Ground Beef Bake

Ingredients

• 1 cup uncooked quinoa
• 2 cups water
• 1 small onion, diced
• 3 cloves garlic
• 1 red bell pepper, seeds removed, diced
• 1 orange or yellow bell pepper, seeds removed, diced
• 1 cup corn frozen kernels
• Juice of 1 small lime
• 1 teaspoon ground cumin
• 1 tablespoon chili powder
• 1 pound of ground beef
• Salt and pepper, to taste
• 1 can black beans rinsed and drained
• 2 cups enchilada sauce (ensure it's gluten-free if needed)
• Toppings: Sliced green onions, avocado, sour cream, cilantro

Instructions

1. Brown the ground beef in a large skillet
2. Preheat the oven to 350 degrees F. Grease a 9x13 baking dish and set aside.
3. Add quinoa and water to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Cover quinoa and set aside.
4. After the ground beef is done cooking, add the onion, and garlic. Sauté until softened, about 5 minutes. Add in the peppers and corn. Cook for about 3-4 minutes. Add the lime juice, cumin, chili powder, and cilantro. Stir to combine. Season with salt and pepper, to taste.
5. In a large bowl, add the cooked quinoa and black beans and ground beef. Add the sautéed vegetable mixture and stir to combine. Pour in the enchilada sauce and stir.
6. Pour the mixture into the prepared baking dish. Cover the pan with foil. Bake for 20 minutes, then remove foil. Remove from the oven, and let cool for 10 minutes. Garnish with toppings, if desired. Serve warm.

Nutrition Facts

Calories

435

Fat

18 g

Sat. Fat

6 g

Carbs

46 g

Fiber

10 g

Net carbs

36 g

Sugar

8 g

Protein

24 g

Sodium

1135 mg

Cholesterol

54 mg

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