5 from 1 vote
Quinoa Enchilada Bake served in a casserole dish topped with cheese.
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
Cuisine: American, Mexican
Keyword: Enchilada Bake, Quinoa Enchiladas, quinoa recipes, Vegetarian Enchilada Recipes
Servings: 6 people
Calories: 346 kcal
Author: Kathy
  • 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
  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*
Fat 13g20%
Saturated Fat 7g44%
Cholesterol 36mg12%
Sodium 1220mg53%
Potassium 438mg13%
Carbohydrates 39g13%
Fiber 9g38%
Sugar 6g7%
Protein 18g36%
Vitamin A 875IU18%
Vitamin C 6.6mg8%
Calcium 312mg31%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.