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Casserole dish filled with black beans, quinoa and topped with melted cheese.melted
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5 from 1 vote

Quinoa Enchilada Bake

Quinoa, black beans and corn make up this delicious enchilada bake.
Prep Time20 mins
Cook Time25 mins
Course: Main Dish
Cuisine: American, Mexican
Keyword: Enchilada Bake, Quinoa Enchiladas, quinoa recipes, Vegetarian Enchilada Recipes
Servings: 6 people
Calories: 346kcal
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

  • 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.
  • Add garnish

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

Calories: 346kcal | Carbohydrates: 39g | Protein: 18g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 36mg | Sodium: 1220mg | Potassium: 438mg | Fiber: 9g | Sugar: 6g | Vitamin A: 875IU | Vitamin C: 6.6mg | Calcium: 312mg | Iron: 3.3mg