Quinoa Enchilada Bake

Quinoa Enchilada Bake

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100% would make it again
Cook Skill:
  • Each serving
  • 420cal
  • 17g fat (6g sat)
  • 25mg chol
  • 780mg sodium
  • 51g carb
  • 12g fiber
  • 6g sugars
  • 18g protein


  • 1 cup quinoa
  • 2 cups water or vegetable stock
  • Salt and pepper, to taste
  • 1 1/2 cups green enchilada sauce
  • 1 (4-ounce) can chopped green chiles, drained
  • 1 cup black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/4 cup chopped fresh cilantro
  • 1 1/2 cups shredded Mexican blend cheese
  • 1 avocado, diced
  • 1 tomato, diced
  • Sour cream, for serving


Rinse quinoa thoroughly in a fine sieve and drain. Bring water or stock and a generous pinch of salt to a boil in a saucepan; add quinoa and return to a boil. Stir, cover and reduce the heat. Simmer until quinoa is tender but still chewy, about 15 minutes. Fluff with a fork and let cool slightly.

In a large bowl, combine quinoa, enchilada sauce, green chiles, beans, corn, chili powder, cumin, coriander and cilantro; season with salt and pepper. Stir in half of the cheese.

Spread mixture in a 2-quart baking dish; top with remaining cheese.

To bake right away: Preheat oven to 375° F. Wrap casserole in foil and bake, covered, for about 30 minutes. Remove foil and bake until cheese is bubbly and beginning to lightly brown, another 5 to 10 minutes. Serve with diced avocados, tomatoes and sour cream.

If freezing: Allow mixture to cool, wrap dish in foil, label and freeze. To bake after freezing, preheat oven to 375° F. Bake casserole, covered and unthawed, for about 50 minutes. Remove foil and bake until cheese is bubbly, about 10 additional minutes. Serve with diced avocados, tomatoes and sour cream.

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