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

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

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!

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.

More Quinoa Recipe You May Enjoy:

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!
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4.91 from 40 votes
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Quinoa Fiesta Enchilada Bake

331 Cals 17.5 Protein 44 Carbs 12 Fats
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Yield: 6 servings
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!

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.

Nutrition

Serving: 1/6, Calories: 331kcal, Carbohydrates: 44g, Protein: 17.5g, Fat: 12g, Saturated Fat: 0.5g, Cholesterol: 15mg, Sodium: 735mg, Fiber: 7g, Sugar: 6g
WW Points Plus: 9
Keywords: enchilada quinoa bake, quinoa enchilada, Quinoa Enchilada Bake, quinoa enchilada casserole, Quinoa Fiesta Enchilada Bake

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279 comments

  1. 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!

  2. Delicious as usual!

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

  4. 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.

  5. Best enchilada sauce EVER!

  6. 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 !!

  7. 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.

  8. 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!