Quinoa Fiesta Enchilada Bake

Quinoa Fiesta Enchilada Bakes made with quinoa, black beans, corn, coriander and green chilies, topped with a quick homemade enchilada sauce and cheesy goodness!

Quinoa Fiesta Enchilada Bakes made with quinoa, black beans, corn, coriander and green chilies, topped with a quick homemade enchilada sauce and cheesy goodness!Quinoa Fiesta Enchilada Bake

When it comes to Mexican food, I absolutely love enchiladas. A few of my favorites are Chicken Enchiladas, Butternut Squash and Black Bean Enchiladas and Enchiladas Verdes (Green Enchiladas).

Maybe because I am enchilada obsessed, this is my FAVORITE way of eating quinoa – perfect for meatless Mondays !! You can make this in the future, so bake when you're ready to eat, and leftovers (without the avocado) are as good as the day you made it, which is perfect to pack for lunch. Plus, this is protein packed – over 17 grams per day. Portion!

Quinoa Fiesta Enchilada Bakes made with quinoa, black beans, corn, coriander and green chilies, topped with a quick homemade enchilada sauce and cheesy goodness!

Freezing Point:

To make this freezer friendly, pick up the topping with the cheese. You can put this in the oven frozen, bake until it is warm in the middle and the cheese is melted approx. 35 to 40 minutes.

More Quinoa Recipes to Enjoy:

Quinoa Fiesta Enchilada Bakes made with quinoa, black beans, corn, coriander and green chilies, topped with a quick homemade enchilada sauce and cheesy goodness!

Quinoa Fiesta Enchilada Bake

Preparation time: 15 minutes

Cooking time: 45 minutes

Total time: 1 hour

Quinoa Fiesta Enchilada Bakes made with quinoa, black beans, corn, coriander and green chilies, topped with a quick homemade enchilada sauce and cheesy goodness!

  • 1/2 tsp olive oil
  • 1 crushed crushed garlic
  • cooking spray
  • 1 1/4 cups of quinoa, rinsed and drained
  • 1 8 oz canned tomato sauce
  • 2 cups of chicken or vegetable broth with reduced sodium *
  • 1 1/2 teaspoons cumin
  • 1 tablespoon chipotle an adobo sauce, or more, if you want it spicy
  • kosher salt and freshly ground black pepper, to taste
  • 1 4 oz can dice, green chiles
  • 3/4 cup canned black beans, drained and rinsed
  • 3/4 cup fresh or frozen thawed corn
  • 1/4 cup minced fresh coriander, plus 2 tablespoons for garnish
  • 1 1/2 cup partially skimmed Mexican cheese mixture, divided *
  • 1 medium, 4 oz hare avocado, cubes
  • 2 tablespoons chopped onions
  • * For gluten free, check the labels.
  • Preheat oven to 400 ° F.

  • Lightly spray a 9 x 12 baking sheet with oil.

  • In a medium saucepan, cook the quinoa with 1 3/4 cups of broth according to the package directions; Fluff with a fork when cooked and set aside.

  • In a small saucepan, heat the oil on medium low heat. Add the garlic and saute until golden, approx. 1-2 minutes. Add tomato sauce, 1/4 teaspoon kosher salt, cumin, 1/4 cup broth and chipotle an adobo. If it is too thick, add 2 tablespoons of water to thin out. Bring to a boil and simmer 3 to 4 minutes.

  • In a large bowl, combine the cooked quinoa, green chiles, corn, black beans and 1/4 cup of coriander. Stir 1/2 cup cheese together and mix. Put in the baking dish and spread it out. Top with the enchilada sauce and the remaining cheese.

  • Cover with foil and behind them until cheese is melted, approx. 20 to 25 minutes.

  • To serve, top with avocado, lobster and remaining fresh coriander. Cut into 6 pieces and serve immediately.

Serving: 1/6, calories: 331 kcal, carbohydrates: 44 g, protein: 17.5 g, fat: 12 g, saturated fat: 0.5 g, cholesterol: 15 mg, sodium: 735 mg, fiber: 7g, sugar: 6g

Blue Smart Points: 7

Green smart points: 8

Purple Smart Points: 3

Points +: 9

Keywords: enchilada quinoa bake, quinoa enchilada, quinoa enchilada bake, quinoa enchilada casserole, quinoa fiesta enchilada bake

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