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!
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!
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.
I use my homemade enchilada sauce in this recipe, but in a pinch, you can use store bought sauce.
Quinoa, black beans and corn make up this delicious enchilada bake.
- 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
- chopped tomatoes
- chopped avocado
- chopped cilantro
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.
Place in a sprayed 9X13 glass baking dish.
Sprinkle remaining cheese on top.
Bake at 350 degrees for 25-30 minutes until bubbly.
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.
You might also like to try Enchilada Sauce
Recipe adapted from Damn Delicious