Quinoa Fiesta Enchilada Bake made with quinoa, black beans, corn, cilantro and green chiles topped with a quick homemade enchilada sauce and cheesy goodness!
Quinoa Fiesta Enchilada Bake
Perhaps because I’m enchilada obsessed, this is my FAVORITE way to eat quinoa – perfect for Meatless Mondays!! You can make this ahead, then bake when ready to eat, and leftovers (without the avocado) are just as good as the day you made it which is perfect to pack for lunch. Plus, this is protein packed – over 17 grams per serving! When it comes to Mexican food, I absolutely love enchiladas. A few of my favorite enchilada recipes are Chicken Enchiladas, Butternut Squash and Black Bean Enchiladas, and Enchiladas Verdes (Green Enchiladas).
Freezer Tip:
To make this freezer friendly, assemble up to topping with the cheese. You can put this in the oven frozen, bake until hot in the center and the cheese is melted about 35 to 40 minutes.
More Quinoa Recipe You May Enjoy:
- Mediterranean Quinoa Salad
- Southwest Quinoa with Mango and Black Beans
- Protein Egg and Quinoa Jars
- Quinoa and Spinach Patties
- Beef Potato and Quinoa Soup
Quinoa Fiesta Enchilada Bake
Ingredients
- 1/2 tsp olive oil
- 1 clove crushed garlic
- cooking spray
- 1 1/4 cups quinoa, rinsed and drained
- 1 8 oz can tomato sauce
- 2 cups reduced-sodium chicken or vegetable broth*
- 1 1/2 teaspoons cumin
- 1 tbsp chipotle en adobo sauce, or more if you want it spicy
- kosher salt and freshly ground black pepper, to taste
- 1 4 oz can diced green chiles
- 3/4 cup canned black beans, drained and rinsed
- 3/4 cup fresh or frozen thawed corn
- 1/4 cup chopped fresh cilantro, plus 2 tbsp for garnish
- 1 1/2 cups part-skim shredded Mexican cheese blend, divided*
- 1 medium, 4 oz haas avocado, diced
- 2 tbsp chopped scallions
- * For gluten-free be sure to check the labels.
Instructions
- Preheat the oven to 400°F.
- Lightly spray a 9 x 12 baking dish with oil.
- In a medium saucepan cook the quinoa with 1 3/4 cups broth according to package instructions; when cooked, fluff with a fork and set aside.
- Meanwhile in a small saucepan heat the oil over medium low heat. Add the garlic and saute until golden, about 1 - 2 minutes. Add the tomato sauce, 1/4 tsp kosher salt, cumin, 1/4 cup broth and chipotle en adobo. If it's too thick, add 2 tbsp 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 cilantro. Stir in 1/2 cup of the cheese and mix will. Place into the baking dish and spread out. Top with the enchilada sauce and remaining cheese.
- Cover with foil and bake until hot the cheese is melted, about 20 to 25 minutes.
- To serve, top with avocado, scallions and remaining fresh cilantro. Cut into 6 pieces and serve right away.
