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Quinoa Fiesta Enchilada Bake

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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 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)

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

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.

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

More Quinoa Recipe You May Enjoy:

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Quinoa Fiesta Enchilada Bake

4.92 from 48 votes
Quinoa Fiesta Enchilada Bake made with quinoa, black beans, corn, cilantro and green chiles topped with a quick homemade enchilada sauce and cheesy goodness!
Course: Dinner
Cuisine: American
Quinoa Fiesta Enchilada Bake made with quinoa, black beans, corn, cilantro and green chiles topped with a quick homemade enchilada sauce and cheesy goodness!
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Yield: 6 servings
Serving Size: 1 /6


  • 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.


  • 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.

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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: 7 g, Sugar: 6 g


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287 comments on “Quinoa Fiesta Enchilada Bake”

  1. This is absolutely delicious! I made it thinking I would be the only one to like it. To my surprise…It has been requested by my entire family to be added to our KEEPER recipes. I made no changes to the recipe whatsoever. After multiple makes – still a favorite of everyone.

  2. My family really likes this but I use 2 c brown rice instead of quinoa. I have accidentally used the full can of beans & it was fine. Definitely make the enchilada sauce from scratch – it’s easy & so much better than a can.

  3. Avatar photo
    Susann Graham

    This is one of my favorite recipes. I prep it in the morning, put it in the fridge, then take it out of the fridge about half an hour before I take it over to my 90-year-old parents’ house and bake it for Sunday dinner. We all love it! My father especially loves that the sprinkle of green/spring onions when serving and my mother loves anything topped with avocados.

  4. A new family favorite! Even my husband loves this dish! A great “meatless monday” night meal and the leftovers are great the next day. I will sometimes add a fried egg on top ! Another keeper from Gina!

  5. Absolutely wonderful. The flavors are fantastic without any being overpowering. Also, not too spicy…I stuck to the recipe exactly.

  6. Delicious – I do substitute brown rice for the quinoa but only sub I make. Making the enchilada sauce is key – way better than canned.

  7. Absolutely delicious!! Don’t miss the meat at all! Scooped it up in a blue tortilla chip as it’s not very firm. The homemade sauce really makes it yummy and full of flavor.

  8. Delicious! Made exactly as written, plus a little hot sauce to finish. Any recipe with this enchilada sauce is a winner, and this is no exception. Will absolutely make again!

  9. Yummy!!! I added a sauteed package of Impossible Burger meat and told the family it was a taco casserole. Meatless and delicious.

  10. This was SO GOOD! I am trying to introduce some vegetarian meals in my family’s diet but I am usually skeptical of vegetarian dishes. Everyone in my family enjoyed this one and didn’t miss the meat at all. It will definitely go in my regular rotation. Another benefit is how quickly the dish came together. As a teacher, I am often worn out in the evenings and the idea of making dinner can be pretty daunting some days.

  11. Delicious and so easy to make! I added shredded chicken breast from a rotisserie chicken and the whole family loved it. Can’t wait to make it again !!

  12. I was a little nervous about this recipe because quinoa is not a family favorite. It turned out great. I made the entire package of quinoa in my IP, used what I needed for this recipe and froze the rest. Currently avocado are $2.50 each so I skipped adding that. I’m going to put a runny egg on top of leftover serving for breakfast.

  13. Made this tonight and loved it. I made extra enchilada sauce as suggested to add and it’s delish. 

    I’ll be enjoying my lunches all week for sure. I’ll add this to my make ahead lunch prep for work!  

    The new WW program allows me to eat quinoa for zero pts and this works so great to support my weight loss. 

    Love it!  Thanks, Gina!

  14. i understand why you might want to double the sauce in the recipe. My sauce just stayed on top of the casserole and didn’t soak down. Was my sauce too thick? I added the broth and extra water. I still love the recipe and it was delicious for vegetarian night. Is the sauce supposed to go through to the bottom? It was delicious on top but the quinoa itself was loose when spooning it out of the dish.
    Definitely a great recipe as is but just want a little clarification as to the sauce. Should I thin it more than recipe calls for?

  15. I have 8×8, 9×9, and 9×13 baking pans – I hate to look for a 9×12 for this recipe. Why not just make the recipe for a 9×13?

  16. Loved this. I think this is one of my favorite vegetarian dishes. I didn’t expect it to be as good as it was. I used one cup total of the shredded 2% cheese. I had skinny taste enchilada sauce in the freezer( I like to make it and have it on hand) and used two generous total cups of this for the sauce part of the recipe. This recipe is the best use of quinoa I agree. 10 star

  17. This was delicious!  I added more black beans and corn just because I had them.  Next time I’ll make more sauce.  The quinoa was a great substitute tortillas!  

  18. Loved this! I added canned chicken breast to up the protein and make it a full meal. Next time I’m going to double the amount of enchilada sauce. This is definitely getting added as a regular in our rotation; can’t wait to have leftovers for lunch this week!

  19. I’m looking forward to making what looks like another great recipe. Is there a substitute for the chipotle en adobo sauce? Our local stores don’t carry it. I like things on the mild side, could I simply eliminate it? Thanks!

  20. Five stars for sure… I added extra chipotle peppers as mentioned for extra heat and it was delicious!!!

  21. This was really good! I doubled the sauce part of the recipe  but kept the rest of the ingredients the same. May try adding ground turkey to it next time.

  22. Double OR triple the spices in the quinoa. Add some sauteed white/brown onions if on hand and extra garlic too! Recipe has promise. Just needs a heavy hand of spices to push it over the top.

  23. This recipe is so easy and came out so delicious! It says serve right away but I made it for meal prep and it reheated wonderfully the next day. Definitely making a spot in the favorite meals for this!

    1. Ronda, I subbed brown rice tonight because I realized I didn’t have enough quinoa. It’s a one to one substitution and turned out great. I have made it with quinoa a few times before and prefer the quinoa, but brown rice is still delicious. 

    1. I buy it in Manitoba.  The brand is La Costena.   It’s available at Sobey’s, and Superstore, for sure.

  24. I have a diabetic on my hands and I want to make sure I calculate the amount correctly. The serving size says 1/6 is there an oz number or a lb number I can shoot for on my scale?

  25. About how much cooked quinoa? I have a bunch leftover from another meal, and would love to use it for this recipe!

      1. Quinoa cooks to 3-4 times its pre-cooked size so for a recipe that calls for 1.25 cups uncooked quinoa, anywhere between 3.75-5 cups of cooked quinoa is appropriate. 5 cups is not way too much; 3 cups is much too little. 

  26. I’m an avid Skinnytaste fan and first time poster. This recipe is a total winner! I prepped the quinoa and sauce and threw it in the fridge, then pulled it out a few hours later to assemble and pop in the oven. Great flavor and really filling – will definitely make again. If you’re on the fence with this one don’t hesitate- just make it!

  27. I was very dubious about this recipe but decided to give it a shot because 9 times out of 10bskinnytaste recipes are delightful. We ended up loving it and went back for second helpings. I did add shortcuts fajita seasoned chicken to it. Didnt add avocado. Topped with sour cream and chalula sauce and fritos scoops on the side. Yum!

  28. This is SO good! And even better leftover. I took out the corn and added a pound of ground turkey and it is great. I also didn’t have the adobo sauce so I just added cayenne pepper to my enchilada sauce and it was still delicious! So easy for weekday lunches.

  29. I was trying to branch out and i know Gina has always good stuff. Not really a fan of quinoa or chunky avocado. However, this recipe is awesome. I absoluteley liked it. I did cook the quinoa in the IP and baked in the air fryer. Otherwise dead on. 

  30. This is now one of my favorites. Used red quinoa and added some rotisserie chicken. Very good… but don’t expect this to be just like enchiladas or you’ll be disappointed. The sauce is on point, but the quinoa gives different texture than tortillas (obviously),

  31. Avatar photo
    Megan Tolland

    This was excellent, and we are not big quinoa fans here so that’s saying a lot. The enchillada sauce was fantastic, I’ll never buy store bought again. Actually I think I’ll make a big batch with the leftoever chipotles. The only thing I’ll try adding next time is some nachos to sprinkle on the top or put it in a taco shell for a crunch factor. Great to have another plant based go to meal, thank you!

    1. I use the whole thing, just chopped up very fine. I think if you did t, it would waste a lot? Just a thought. 😁

    2. I put the whole can in a blender until smooth then freeze it in 1 tablespoon servings using an ice cube tray.

      1. Breanna, that is an amazing idea! Thank you for the suggestion. I’m always at a loss of what to do with the leftover chipotles.

  32. Next time I make this I think I will make double the enchilada sauce to mix some of it with the quinoa instead of all on top to spread the flavor throughout the dish (or maybe my sauce was a bit too thick?) Anyway, this is another winner and a new way to serve quinoa! Thanks Gina.
    Been cooking a good part of the day…made this while also making the Not Refried Beans (so clean and really good flavors) and then onto the Pork Carnitas recipe in the crockpot (awesomeness) for tomorrow and leftovers…and btw, Gina, I LOVE cilantro…don’t get the naysayers! haha

  33. This is one of my favorite weeknight meals. It comes together quickly and I almost always have the ingredients on hand. It is simple and the leftovers are delicious. I have made this more times than I can count and I know this is a recipe I will enjoy for many years to come. Thank you!

  34. Oh my goodness, YUM.  Made this tonight and added some chopped chicken breast and a can of Rotel to amp it up even more.  It was great!!  And, my kids (who avoid all things Mexican) gobbled it up.  That’s a huge win!

  35. I made this for the first time last night and we loved it. My husband said I could make this any time I wanted!

  36. I can’t have tomatoes but this looks amazing… trying to figure out what I could sub in place of it? Green enchilada sauce? chili sauce?

  37. Gina, all your recipes are fantastic but this is one of my husbands favorites!
    We honestly haven’t had a bad meal yet and eating healthy has been so easy thanks to you.

  38. This recipe is the absolute bomb. Gina, I trust your Latin-inspired recipes implicitly–and especially when they include chipotle peppers! The sauce is easy to make, but incredibly flavorful. I’ve made this at least once a month for the last year, and I look forward to it every time. It’s like you just understand my taste buds!

    I like to saute some chicken thighs with a little pepper and cumin, then add them to the final baking dish, but it’s also great as written.

  39. Love to follow Skinnytaste recipes, tried this one for the first time and added shrimp, delicious! My hubby is very picky and he enjoyed! Will make again!

  40. Sooo good! The only problem is that it is difficult to only eat one serving because you just… want…more!!! My husband and daughter enjoyed it a lot! My husband wanted to go off our diet before we ate dinner this evening as he had a depressing day, but this meal was pleasing and he stuck to it! Gina you are a such a gift to our family, Thank you so much for your blog. I have been making recipes from your site over and over since 2009.

  41. The recipe looked fantastic, but I wasn’t in a veg mood so I added a can of chicken breast.  It provided a little more flavor and texture.  Will definitely make again with or without chicken.  Great recipe.  :o)

  42. Hi there! I love this recipe and have made it numerous times. My husband and I moved to Thailand and we don’t own an oven, but we would love to make some of our favorite recipes from home. Do you think this recipe is doable in a slow cooker?

  43. Hi Gina – I see points plus and smart points … have you calculated Freestyle for this recipe yet? I’d be grateful, looks delish!

  44. Hi Gina, I just made your Enchilada Sauce recipe (doubled). How many cups of it would you recommend for this recipe? I LOVE your recipes, thank you SO much for all you do!!

  45. This recipe is really good! I like to top my serving with a couple dashes hot sauce and a dollop of Greek yogurt.

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  48. Really great recipe!  I had a jar of enchilada sauce, so just used that, but looking forward to having this again with the homemade enchilada sauce.

     Really quick and easy to put together – I love recipes where everything is just added to a bowl, stirred, and heated!  As someone else stated, I will probably just use a whole can of black beans next time – we love them!

    Thanks for yet another great recipe Gina!  I can’t keep up with reviews of all your great recipes we’ve had!

  49. This is one of the many recipes I’ve made from this site & just like the rest, it was awesome! It was a bit time consuming so I’m glad I did it on a Sunday afternoon. Next time I will add more beans just because I love them. I froze half of it in individual containers. I took one out of the freezer last night & put it in the fridge to take for lunch today. It reheats very well. Thanks for all the great recipes Gina! Keep em’ coming!

  50. Hello, would love to try this but the Hubby’s diet doesn’t allow sugar. Any idea / way to cut the sugar ?

    1. My husband and I are trying to lose weight. We just bought one of your cookbooks. But, I found this one online. We made it together and he was really surprised how much he liked it! We added ground chicken to the casserole. I think next time I’ll add some zucchini too. Thank you and keep em coming!

  51. GREAT  RECIPE! Made it using ingredients from my pantry. I replaced the scallions with half an onion thrown into the mixture and used fat-free mozzarella. Delicious! Will be making it again

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  53. Can this be made with meat? My husband is a meat freak! And if it can when would I add the ground beef?

    1. I added ground turkey for my BF and he loved it… I just cooked the turkey first on its own with a tiny bit of spray oil and taco seasoning, then added it to the large bowl with the quinoa/chiles/etc… worked really well!

  54. Your flavors are always on point! I must say, I was hesitant to make this as a main dish, but it did not disappoint, or leave us wanting more at all! I made a little too much sauce, but it was still delicious. My daughter said “oh, is that from your book? I can always tell because everything is so pretty!” 🙂 Thanks for always having something delicious ready for me to make for dinner.

  55. I love this recipe!  Even my husband who is a meat and potatoes guy requests this for dinner. However, mine falls apart when I plate it. It that the way it is supposed to be?

  56. I’ve been making this regularly since you first published it. Made it tonight again, delicious as always, and doubled the recipe to freeze one. I’ve done this before and I highly recommend it. Your recipes work so well and I’m always amazed at how low they are in points.
    THANK YOU!!!

  57. Another great recipe! I added a lb. of lean ground beef and half of a small onion but otherwise followed the recipe exactly. Going into the rotation for sure! Thanks Gina 

  58. Hi Gina. LOVE your recipes! I’m new to using chipotles in adobo. When a recipe calls for 1 tablespoon and there are whole peppers in sauce, how does one measure that? Should I put the whole can in the food processor first and then measure? Thanks for your help!

    1. I have been putting the sauce and peppers in the blender and then measuring. I’m not a fan of super hot spicy, but the flavor is so delicious I just drink a lot of water. My daughter laughed at me and told me she just uses the sauce and throws the peppers out. I plan to try it next time to get the flavor with less heat. 

  59. Made this with brown rice because I didn’t have enough quinoa. Very tasty! I’ll have to try it again the original way. 🙂

  60. How many cups of cooked quinoa or wild rice is needed for this recipe. I have some left over, already cooked, so am wondering how much to use.


    1. Wondering the same thing! Just looked it up and the ratio is about 1:3 so I’m guessing about 3 & 3/4 cups?

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  62. Thank you so much for including the “Freezer Friendly” instructions! I appreciate it so much as I am prepping meals for after baby gets here 🙂

  63. I finally made this dish to my husband’s initial chagrin. My picky eater loved it.!! He told me he was not looking forward to dinner but was pleasantly surprised. The fiesta bake is full of flavor and so tasty that it’s hard to only have one portion. Hubby even wanted left overs. Thanks for a great recipe!!

  64. Thanks so much for posting this recipe!  It’s become one of our  “go to” dinners!  So flavorful!  So delicious!!

  65. I have never used part skim cheese. Does it melt like normal cheese? Asking only because I hate the way fat free cheese melts & tastes! 

    1. Chipotle adds a smoky flavor & heat. Either make a trip to the store or make this another day when you have some. 

      1. Can you tell me where to find this or what the can looks like?  Is it an actual sauce or whole peppers in sauce?  My store only has the chipotle peppers in adobo sauce (whole peppers).  Is that the same thing?

  66. Very good and filling! I’m a single gal so I made it to put some in the freezer. I shared with a vegetarian friend. Love your site!

  67. Hello, I would like to ask, as I feel bit confused, not being familiar with the measures being used.

    So far I used a cup measure, as a real cup, so e.g. 3/4 cup I filled up whatever I was mean to use, I did three quarters of a cup. Unfortunately I got confused now what the 11/4 or 11/2 cups are as measures. Google was not particularly useful in trying to figure it out. If someone could please tell me if it is full 4-5 cups etc it would really help me. THANK YOUU!!

    1. The measures are for 1 cup and 1/2 (a half) cup.  1 1/2.  Or 1 1/4 would be 1 cup plus 1/4 of a cup for the recipe. 4 or 5 cups is way to much. You should insert a space between the ones.  Hope this helps.

  68. All I have to say is -O-M-G! This dish was delicious. Again I wasn’t too sure of the quinoa because it could be bland but it just absorbed all the flavors so well. I used a few chipotle adobe peppers which was a bit too spicy so before I put it in the oven I added some brown sugar to level it out which worked like a charm! This was just as good a few days later. We used tortilla chips to dip which made it even better because it gave it that spicy/salty taste, mmmmmm, I could eat this every week!!

  69. This is by far my favorite recipe of yours, I could eat it everyday.  I’ve made it twice and love it so much!  Tastes just as good as leftovers as it does straight out of the oven.  

  70. I added chicken and a little rote…I froze this in a disposable tin pan and it was fabulous!  This is a do again!

  71. Avatar photo
    trying to be healthy

    I made this for my family with full knowledge they were going to complain (no meat, new grain etc). To my surprise they LOVED it! No one said anything except how good it was.
    Hubby asked what the ingredients were later, but kids didn’t say a thing and went back for more!! YAY Quinoa win!

  72. Avatar photo
    Jessica (The Failed Dieter)

    I'm having a hard time selling "Meatless Mondays" to my husband; he thinks you have to have meat for every dinner! However, I think this might be just the recipe to win him over. I don't think he will notice the lack of meat too much if I make it spicy enough…so excited to try out this recipe this week!

  73. This was absolutely amazing. I followed the recipe to a T and it was delicious!!! I cannot wait for leftovers!

  74. How do you figure out your smart points totals? When I put the info in my calculator it always comes out different than yours.

    1. First, let me say, this is an outstanding recipe.  The enchilada sauce is fabulous.   I’ve made a similar quinoa casserole, but not with enchilada sauce and with shreddded tortillas, do this really kicks it up, and as a weight watcher I appreciate that the points are built in.  I’ve tried many of your recipes in the last year since join By ww, and most have been total winners.  My concern is the point calculation.  Because freestyle points aren’t listed yet for this recipe, and because there are corn and beans, I calculated the points  using the recipe builder.  I used 1 cup quinoa instead of 11/4, and bulked up on corn and beans.  I came up with 6fsp.  I was surprised that it was only 1 point less than the original. So, I calculated the recipe as written using points for corn and beans, and cane up with 9sp, 2 more points than the recipe says.  I usually just use the value you have listed, but wondering if I should always calculate?  Thanks for your wonderful, uselful site!

  75. I made this as written except I added a second 8 oz can of tomato sauce. I used a hot Mexican tomato sauce from the Hispanic foods section of my local SuperTarget. I highly recommend the extra sauce and the extra spice. I bought bagged Taylor Farms Southwestern Chopped Salad (comes with cilantro dressing) to serve on the side.

    1. Avatar photo
      Jamaican Bacon

      That sounds really good!! I make my enchilada sauce with a can of el pato. I also use it on chili. ????

  76. This was really yummy, and my boyfriend loved it as well. I made extra enchilada sauce and froze it to save time when I try your chicken enchilada recipe next week (can't wait!). I think next time I'll add a bit more sauce to this dish – my baking dish is 9 x 13, so it got a little too spread out, and I just like extra sauce in most things 🙂

  77. Oh my word! This is amazing! AMAZING! My whole family loved it! And they are the pickiest eaters on the planet! I was a little nervous because I sometimes think Quinoa has a funky taste. But…it was so yummy! I don't know why I'm even remotely surprised….every single recipe I've ever tried from you has knocked my socks off!

  78. Delicious! My husband is allergic to corn so I replaced the corn with broccoli. Excellent still!! Thank you Gina!

  79. As a vegetarian, I have made my share of quinoa dishes. Have to say that this is my favorite to date! Thanks for sharing 🙂

  80. Made this tonight. We LOVED it!! I added chicken, but I know it would be good without it too. Thanks Gina!

  81. LOVE this recipe! Have made it many times. Usually make two and freeze one for later. Even my meat-loving husband loves this. Thanks Gina!

  82. Avatar photo
    Kimberley Todd

    OMG! Made this for dinner last night and we LOVED it! My 10 year old daughter of late seems to have brand new taste buds and her palate has completely changed. I wasn't sure if she would like it but it was a roaring success! Its definitely on the make again list.

  83. We had this for dinner last night, and I'm eating leftover for lunch at this very moment. Oh my goodness. It was absolutely yummy. The only thing we didn't do is top with scallions and cilantro, just out of personal preference. Lunch today has black olives instead of avocado on top. Yum!!!

  84. Made this tonight for the first time and LOVED it! The favors are totally on point in this dish. Who knew it was so easy to make your own enchilada sauce anyhow? Thanks for another great dish, bursting with layers of flavor.

  85. Avatar photo
    Melody Francis

    Just curious if this freezes well? Was planning on freezing one serving size portions for easy weeknight dinners or to take to lunch.

  86. This is so good! I made this for the first time a couple weeks ago and am adding it to my meal plan for next week. I followed the recipe exactly, but drained and rinsed a whole can of black beans because I didn't want them sitting leftover in my fridge. You really don't miss the meat and it's very filling! I like to added some plain Greek yogurt and hot sauce on top. Leftovers just get better and better.

  87. Avatar photo

    I've made this recipe a few times as it's always come out great. I'm hoping to make it for a potluck at work, I live a distance away and there's no oven at the office. I recently purchased a slow cooker (still learning how to use it), and was wondering if I could make this in the slow cooker instead of baking it. Thanks!

  88. Any recommendations for how to sub enchilada and adobo? I'll be lucky to find Salsa where I live and MAYBE a can of chili peppers.

    1. I would just use enchilada sauce instead of the tomato sauce with adobo and cumin. That's what she's making anyway! And it's pretty easy to find canned enchilada sauce

  89. So bummed this isn't gluten free! Any recommendations on chipotle en adobo sauce that doesn't contain wheat flour?

  90. Quinoa cooking as we speak. I find adding less liquid and not opening the pot immediately after cooing help the quinoa to fluff up better. Can't wait to eat this tonight and convert my husband into a quinoa lover.

  91. Made this last night and the leftovers make awesome breakfast. I scrambled an egg and then added in some of the enchilada mixture, cooked it for a few minutes, and then made it into a breakfast burrito, topped with hot sauce. So delicious.

  92. I just made this today. It was absolutely delicious! The only thing I didn't have is the TBSP of Chipotle adobo sauce. Everything else, as written. Full of flavor! My Husband had 2 helpings!

  93. Made this for dinner and it was really good!! Tasted just like enchiladas! I used Emmental cheese and substituted the abodo with red chilli paste.

  94. Made this tonight for dinner. Left out the cilantro and added some jarred jalapenos instead. It was awesome! My boyfriend liked it too. We ate it with some toasted tortillas. Will def be making again!

  95. I made this and added about 2 cups of ground elk cooked in a taco/southwest seasoning blend. Added some sauteed onions and peppers and cheated by using canned enchilada sauce. it was GREAT!! My family has NEVER eaten quinoa before, but they sure ate this! Thanks for the excellent recipe!

  96. I've used adobe sauce before, but am I supposed to use a chopped up chipotle to make up the tablespoon or just use the sauce alone ??

  97. I just made this last night, and it was delish! I'm not a spicy food type of person, so I was a little nervous about adding the chilies and adobe sauce, but I added what the recipe calls for and it turned out great. My picky vegetarian boyfriend loved it, too!! I'm eating it for lunch today while your crock pot chicken and black bean taco salad is cooking at home. Thank you for making weight watchers so easy(and fun)!

  98. This was really really good! We didn't have the chipotle in adobo, so we used some chipotle chili powder. It was a little less saucy without them, but still very delicious. It was pretty easy to make, even for the first time. We also used chopped fresh jalapenos instead of canned. We like everything extra spicy. We are definitely adding this to our weekly rotation. Thanks for the recipe!

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    The Salt of Life (Without the Salt!)

    I made this with no salt added tomato sauce, no salt added black beans, Pacific brand low sodium chicken broth (the lowest in sodium I can find), and no added kosher salt. The adobo sauce, chilies, and cheese add plenty of sodium. It turned out great even thought I made it Fri and didn't end up baking & serving until Sun. Now I can't wait to eat the other half that I put in the freezer!

  100. Hello Gina, my husband grows and sells quinoa here in the Northwest (Oregon). I made this for him tonight and he loved it (keep in mind he's a meat and potatoes type guy). He'd really like to use this recipe for an in store tasting of his quinoa being held at Whole Foods. If we tell people where we got the recipe from may we use it for that purpose?

  101. I love this recipe and have made it a couple times. I have always wondered, do you use the chipotle peppers in the abdo sauce and if so, how? I have been only using the sauce. Thanks for the advice!

  102. Another amazing recipe! The flavor is great and it's definitely filling. Looking forward to the leftovers. Gina – you're the best!!

  103. I made this tonight. It was so delicious. Great flavors and easy to make. One of my favorites from this site. Thanks, Gina!

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    Margaret Fulco

    I made this for a Mexican themed party I had the other day and AMAZING is not justifiable enough of a word to describe this dish! Everyone raved about it…including myself. Love that you can freeze it and enjoy whenever you want something hearty and sustainable. Thank you once again Gina for making me seem like a Food Network Chef!

  105. Gina, I have frozen enchilada sauce that I made weeks ago. Do you know the measurement of the sauce for this?
    1 cup? 2 cups?

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    Aparna B. @ Not A Leaf

    I am planning on making this but a little confused how you got the calorie count for this recipe? Did you base it off of dry quinoa measurements or the cooked? So, are we using 1 1/4 cup of cooked quinoa, or using the dry measurement and whatever you end up with cooked is what you use? 1 cup of quinoa = 3 cups cooked, so essentially there will be around 4 cups cooked quinoa used in this dish. Isn't that more calories than what is listed? Please help! Thanks.

  107. I enjoyed it. I think I would have preferred to mix the sauce in rather than just pour on top. Also thinking about trying it with green chili enchilada sauce. Husband doesn't like 'weird' foods but he went back for seconds so it must not have been that bad. My son liked it too, or at least didn't complain about it. Either way, it's a win in my book.

    1. I just made this recipe today and agree that next time, the enchilada sauce should be mixed in. I also like your idea about using green enchilada sauce!

  108. I had made a huge batch of quinoa day before and used for several of your recipes during week. I realized after I should have used chicken broth instead of just water but oh well… was still awesome. We are loving the cookbook as well as the site. Eating better, feeling better and getting to try all kinds of new things.

  109. I made this but added bell peppers, onion, and chopped spinach just to add to the nutritional value for the 7PP. My boyfriend described this as "amazing."

  110. I hate to be dense, but the "rinsed and drained" comment is throwing me off, 1 1/4 cups cooked quinoa or dry? I would assume dry for the rinsed, but then it says drained, so I can't tell…I think dry?

  111. I made this the other day and enjoyed it. I did wish there was more sauce so I might double it if I make it again. I also squeezed fresh lime on top and it helped add more flavor.

  112. Made this exactly as listed, except used a 7×11 casserole. It was FANTASTIC! Wouldn't change a thing and would definitely make again. Thank you!!

  113. Just made this and am snacking on it as I type up this thank you! SUPER tasty and very easy to make. Another winner from Skinnytaste! Thank you!

  114. Thanks for the fantastic recipe! My 10 yr old and husband loved this-which is huge because it has quinoa + meatless. The meal is very filling and delicious. I will definitely make it again.

  115. I made this last week & had enough for leftovers. It was delicious. I added fresh avocado after heating the leftovers & topped with salsa. Thanks to your recipes my WW journey has been both fun and delicious. Down 25 lbs & 3 pant sizes! Love the new cookbook!

  116. This was great! I doubled the recipe so that I could eat one and freeze one. Absolutely delicious. I added black olives for the kids and they really enjoyed it too. Can't wait to cook the second one. Thanks!!

  117. Made this one on Sunday and it is going to be a repeat favorite. So good, Gina. I did use canned enchilada sauce and the whole can of black beans. Thanks so much, Gina!

  118. This was awesome! My husband wasn't thrilled when I said we were starting Meatless Mondays, and then he asked me to make this once a week. No need to alter anything! P. S. I love your cookbook!!!

  119. I made this the other night and my whole family loved it! It is the best meatless casserole we have ever had. I was a little concerned that I had never made an enchilada sauce, but this is one so easy and tastes wonderful. Thank you, Gina, for all your this recipe and for all your other ones. Your website is my go-to place when I don't know what to cook. I have tried about 50 of your recipes and have never been disappointed!

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    Haley Williams

    Made this for my whole family on "taco night" and everybody loved it, even the kiddos. Thanks for this recipe… It was just what I need to get my husband liking quinoa =) haha. Thanks girl, I owe you one.

  121. I'm not sure if I just don't enjoy the way hot quinoa tastes, or what – but I was not feeling this recipe. Something about it tasted off, and I can't quite figure out what. The smell was unappetizing, which was a shame because enchiladas are one of my favorite foods.

  122. I used 15 oz of sauce too. I also added sauted green peppers and onions. Kids and husband liked it even though there was no meat!

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    Made this last night and it was SOOOOOO good. I "messed" it up a little while making it. Didn't have the 8 oz can of sauce-used all of a 15 oz can, no green chiles-used diced tomatoes with green chiles, no black beans-used dark red kidney beans. Can't wait for the leftovers for lunch! YUM!

  124. This is so delicious!! Thank you! Its just my son and I. I have some leftovers. Will it freeze ok for a couple of future individual servings?

  125. Made this tonight (well, prepped it last night and threw it in the oven tonight). It was great! I made my enchilada sauce a little more spicy and it was perfect. Question, my husband noted that the recipe is nearly vegan. If I left the cheese out (to make it vegan) do you think it would still be as moist or would you recommend subbing something into the quinoa?

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    Darlene Montemarano

    Hi! I made this last night and it was so incredibly delicious!!!! Everyone loved it =)) The sauce was amazing and a great combination of flavors! Thanks so much for sharing this recipe – was awesome!!! Can't wait to get your cook book! P.s. I love your posts and pictures – your description of the food, instructions, and pictures make me want to try every recipe! Just delicious =)

  127. This was awesome and i think the adobe chipotle peppers is what made this dish. What do i do with my leftover peppers now?!?

    1. Freeze them for next time! Place them on wax paper individually and freeze for 30 minutes or so, then remove from wax paper and place in freezer bag. This way they won't all stick together when frozen and you can remove only what you need next time. =)

  128. Really loved this and the leftovers were even better. I cook for my elderly parents and they enjoyed this and my husband asked me to make it again the next day since the leftovers went so fast! Thanks for a great recipe!

  129. One of my favorites from your site! Thought it needed more sauce, so I doubled it and am glad I did. Also used the full can of beans. My 5 and 7 year old even loved it. Planning to make it again next week and will triple it to freeze 2!

  130. I loved this recipe. I have been using your site and cookbook to follow weight watchers. I have able to plan my meals in advance and not eat out as often because I know there is an easy tasty recipe waiting for me when I get home. I did not plan as well for this recipe as I had no corn, tomato sauce or chilis. My garden had beautiful bountiful tomatoes, so I used my magic bullet and blended two of those whole and replaced them for the sauce, two jalapeños from the garden also replaced the chilis. This was very good, I served it with baby spinach, avocado and a little Greek yogurt. Thanks, keep them coming. 🙂

  131. delish! i made this tonight but used canned diced tomatoes instead of tomato sauce, and used a whole can of beans and whole can of corn! i also used siracha sauce instead of adobe and turned out wonderful!

  132. Made this for dinner last night. So GOOD! Only downside was it turned out a tad too spicy for my toddler. But live and learn, less Chipotle en adobo next time! 🙂

  133. I made this the other night and it was amazing. Not only was it quick to put together but the leftovers were just as good as the moment as it came out of the oven. Thanks for the wonderful recipe.

  134. Love this–I make a similar recipe, but use salsa verde in the mix and top with crushed tortilla chips before baking. It freezes really well (chips and all!), making it easy to pop in and bake on a busy night!

  135. Long-time reader/devout follower of your blog, first-time commenter! This was a huge hit last night – it was so tasty and easy to make. (I did add some chopped white onion, but otherwise followed the recipe as was). Like you said, perfect as leftovers for lunch. Thanks for making my meal-planning easy, Gina!

  136. I made this last night and it was a huge hit. Everyone loved it. This is my new favorite recipe. Thank you so much!

  137. I made this last night and it was really tasty and satisfying. My fifteen year old son ate it right up. Easy to make each part – quinoa, sauce, filling. Made it in the afternoon and put it in the fridge for my husband to put in the oven while I shuttled the kids around. I served it with steamed broccoli florets.

  138. Anyone know if this can be assembled in the pan the night before, like you can do with regular enchiladas? I'd rather pop it right in the oven after I get home from work tomorrow without spending time on prep!

    1. I've made things similar to this ahead of time. I wouldn't think that would be any problem for this recipe. Just will take a little longer to heat through.

  139. I made this for dinner tonight. It was out of the ballpark delicious. I made it exactly to recipe directions and only added a teaspoon on nonfat greek yougart as a garnish on my plate. I used the left over black beans in the green salad.

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    Emmalee Barlett

    I made this tonight for my boyfriend. It was my first time cooking quinoa and I think I did it wrong. The end result was much wetter than expected, but it tasted great. We used Tillamook sharp cheddar instead of the Mexican cheese blend and doubled the chipotle en adobo for the sauce. I will definitely be perfecting my quinoa techniques so I can master this recipe.

  141. I hate to be one of those people who says, "what can I substitute for blah blah blah", but I'm dating a picky eater and beans are a no go but I really want to make this. Any ideas anyone? She's not a mushroom girl either which was my first thought. Thanks in advance everyone, and especially Gina, I've got your cookbook and enjoy looking at it every day.

    1. I am not a bean person either – it is a texture thing. So, no matter what I am using beans in, chili, soups, etc., I mash them or hit them with the stick blender first. May sound a little weird but then you get the health benefits of the beans, without them being prevalent in the dish.