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Quinoa Enchilada Bake
Quinoa, black beans and corn make up this delicious enchilada bake.
Course
Main Dish
Cuisine
American, Mexican
Prep Time
20
minutes
minutes
Cook Time
25
minutes
minutes
Servings
8
people
Calories
261
kcal
Author
Kathy Berget
Equipment
Measuring Cups
Measuring Spoons
Ingredients
2
cups
cooked quinoa
cooled
2
cups
enchilada sauce
1
cup
frozen corn
thawed
1
can
black beans, 15 ounce can
drained and rinsed
2
Tablespoons
chopped cilantro
fresh
½
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, ½ cup cheddar and ½ cup Monteray Jack, and Anaheim pepper together.
2 cups cooked quinoa,
2 cups enchilada sauce,
1 cup frozen corn,
1 can black beans, 15 ounce can,
2 Tablespoons chopped cilantro,
½ teaspoon cumin powder,
1 cup grated cheddar cheese,
1 cup grated Monterey Jack cheese,
1 large roasted Anaheim pepper
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
chopped tomatoes,
chopped avocado,
chopped cilantro
Notes
Rinse black beans to remove any sauce from canned beans
Corn can still be frozen or partially frozen when added
For a spicier enchilada, use a medium or spicy enchilada sauce or add roasted jalapeno peppers
Use a casserole dish that will hold 2 quarts - (8x11 inch dish)
To make ahead, assemble casserole then cover and refrigerate. Increase baking time by 10-15 minutes.
.
Nutrition
Calories:
261
kcal
|
Carbohydrates:
29
g
|
Protein:
14
g
|
Fat:
10
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Cholesterol:
27
mg
|
Sodium:
929
mg
|
Potassium:
329
mg
|
Fiber:
7
g
|
Sugar:
5
g
|
Vitamin A:
664
IU
|
Vitamin C:
5
mg
|
Calcium:
234
mg
|
Iron:
2
mg