Quinoa Fiesta Enchilada Bake made with quinoa, black beans, corn, cilantro and green chiles topped with a quick homemade enchilada sauce and cheesy goodness!
Yield: 6 servings
4.93 from 14 votes

Quinoa Fiesta Enchilada Bake

Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
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, Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Cholesterol: 15mg, Sodium: 735mg, Potassium: 0mg, Fiber: 7g, Sugar: 6g, Vitamin A: 0%, Vitamin C: 0%, Calcium: 0%, Iron: 0%
Freestyle Points: 7
Points +: 9