Appetizer/ Main Dish/ Meatless/ Recipe

Quinoa Enchilada Bake

Quinoa Enchilada Bake

Quinoa Enchilada Bake is a perfect vegetarian main dish or can be served as an appetizer dip with tortilla chips.

I know what you’re thinking…Quinoa???  Didn’t you just post Quinoa Banana Bread?  I’ll admit it, I’m now obsessed with Quinoa.  I’ve had it in my pantry for a while and have made it in several different dishes, but none have been very good.  We’ve just tolerated the dish and have never had any repeats.  All of the sudden, I’ve figured out how to incorporate it into dishes and they have been delicious and now I’m figuring out ways to add it to everything! Quinoa Enchilada Bake

My sister made Quinoa Enchiladas at Christmas time.  I was skeptical, but pleasantly surprised.  It has taken me till mid-March to give it a try.  As much as my family loved this as a main dish, we decided it was excellent as a dip!  I brought out the tortilla chips, and the kids each ate a huge amount of Quinoa Enchilada Bake!  We had it for a snack, we had it in our lunches and since we still had leftovers, we added some to our burritos.  While my husband still claims he’s not a fan, my kids love it!  I’m thinking if I didn’t tell Rod what he was actually eating, he would gobble it up!  Anything labeled as a super nutritious health food item is suspicious in his mind! Quinoa Enchilada Bake

When cooking quinoa, you want to first rinse it thoroughly in water. There is an outer coating that can taste bitter if you don’t rinse it off first. Measure  desired amount of quinoa and pour it into a bowl. Fill the bowl with water and rub the grains with fingers. Then pour it into a fine sieve and rinse under the water again.  Follow directions for cooking on your package. Most usually have 1 cup of quinoa to 2 cups of water. Boil water, add quinoa, simmer with lid for 10-15 minutes until all water is absorbed. Quinoa can be eaten hot or cold and takes on the flavor of whatever dish it’s in. Quinoa Enchilada Bake

I use my homemade enchilada sauce in this recipe, but in a pinch, you can use store bought sauce.Quinoa Enchilada Bake on a Chip

Quinoa Enchilada Bake
Prep Time
20 mins
Cook Time
25 mins
 

Quinoa, black beans and corn make up this delicious enchilada bake.

Course: Main Dish
: American, Mexican
Servings: 6 people
Calories: 346 kcal
Author: Kathy
Ingredients
  • 2 cups cooked quinoa cooled
  • 2 cups enchilada sauce
  • 1 cup frozen corn thawed
  • 1 can canned black beans drained and rinsed
  • 2 Tablespoon chopped cilantro
  • 1/2 teaspoon cumin powder
  • 1 cup grated cheddar cheese
  • 1 cup grated Monterey Jack cheese
  • 1 large roasted Anaheim pepper skinned, seeded and chopped - or 1 small can diced roasted peppers
Garnish
  • chopped tomatoes
  • chopped avocado
  • chopped cilantro
Instructions
  1. In large bowl mix quinoa, enchilada sauce, corn, black beans, cilantro, cumin, 1/2 cup cheddar and 1/2 cup Monteray Jack, and Anaheim pepper together.

  2. Place in a sprayed 9X13 glass baking dish.
  3. Sprinkle remaining cheese on top.
  4. Bake at 350 degrees for 25-30 minutes until bubbly.
  5. Add garnish

Recipe Notes

Canned chopped chilies can be used in place of the roasted Anaheim chili.

Can be used as a main dish, an appetizer and makes great leftovers!

To freeze, prepare through step three. Cover with foil and freeze. Thaw before baking. 

Nutrition Facts
Quinoa Enchilada Bake
Amount Per Serving
Calories 346 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 7g 35%
Cholesterol 36mg 12%
Sodium 1220mg 51%
Potassium 438mg 13%
Total Carbohydrates 39g 13%
Dietary Fiber 9g 36%
Sugars 6g
Protein 18g 36%
Vitamin A 17.5%
Vitamin C 8%
Calcium 31.2%
Iron 18.4%
* Percent Daily Values are based on a 2000 calorie diet.

You might also like to try Enchilada Sauce

Homemade enchilada sauce

Spaghetti Squash Boats with Black BeansSpaghetti Squash Boats with Black Beans

Recipe adapted from Damn Delicious

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9 Comments

  • Reply
    Laura
    March 27, 2015 at 4:58 am

    This enchilada bake looks most excellent, I’m just getting into quinoa these days so I’m late to the party. My kids like it too, but like your husband, mine tends to bulk. He particularly thinks he has allergies to anything that isn’t meat + pototoes. So I’m in trouble! This looks pretty easy to make too, I’m done with hard recipes!

    • Reply
      Kathy
      March 27, 2015 at 5:18 am

      What is it about the men? I guess it keeps us on our toes to be creative!

  • Reply
    Kimberly @ KimRidge Farm
    March 27, 2015 at 5:00 am

    Thank you for the recipe. I like trying unusual foods. Quinoa will be one of them. What a beautiful photo of the dish.

    I am always cautious when I use black beans because they are not very pretty and can make food very unattractive looking. You made the dish so appetizing in appearance. I am definitely going to try it.

    • Reply
      Kathy
      March 27, 2015 at 5:20 am

      Thanks Kimberly. I do rinse the beans before adding them. Sometimes their color will still run a bit making a dish looking unappealing.

  • Reply
    Erin @ Miss Scrambled Egg
    March 30, 2015 at 3:57 am

    This would be the perfect appetizer for a Sunday Football game or summer cookout. Thank you for sharing. We love quinoa in my house. 🙂

    • Reply
      Kathy
      March 30, 2015 at 6:22 am

      Great idea!

  • Reply
    Katie Crenshaw
    October 9, 2015 at 5:30 am

    I love quinoa! Making it into an enchilada casserole sounds so yummy! I will be trying this recipe!

    • Reply
      Kathy
      October 10, 2015 at 4:26 am

      I’m still surprised at the versatility of quinoa!

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