0 from 21 votes
Quinoa Enchilada Bake
This Quinoa Enchilada Bake is a healthy Tex-Mex casserole that's easy to make and filled with lots of veggies like black beans, quinoa and enchilada sauce!
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 6 servings
Calories: 367 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 4 cups chopped broccoli florets (about 1 large bunch, stalks removed)
- 1 large red bell pepper, chopped into chunks (about 1 1/2 cups)
- 1 large yellow onion, chopped
- 2 tablespoons olive oil
- 1/4 teaspoon garlic powder
- 1/2 teaspoon Coriander
- 1/2 teaspoon ground cumin
- salt and black pepper, to taste
- 1 cup quinoa, uncooked (or about 4 cups cooked)
- 2 4-ounce cans chopped green chiles
- 1 15-ounce can black beans, drained and rinsed
- 1 1/4 cups enchilada sauce (authentic enchilada sauce, easy enchilada sauce, or a 10-ounce store-bought can)
- 2 cups shredded mozzarella cheese, divided
- tomatoes, avocados and cilantro, for topping
Instructions
- Preheat oven to 400°F. Place chopped broccoli, red bell peppers and onions on a large baking sheet. Drizzle with olive oil and add garlic powder, coriander, cumin, and a generous pinch of salt and pepper. Toss together with your hands until well combined and roast in oven for 20 minutes.
- While the veggies are roasting, cook the quinoa by placing it into a large saucepan with 2 cups of water. Bring to a boil, cover and reduce heat to simmer. Cook for about 15 minutes until all the water is absorbed. Set aside.
- Reduce heat in oven to 375°F. In a large 3-quart baking dish, add cooked quinoa, roasted veggies, chopped green chiles, black beans, enchilada sauce, a generous pinch of salt and pepper and 1 1/2 cups shredded mozzarella cheese. Mix together until enchilada sauce and cheese are evenly distributed in the mixture. Top with 1/2 cup remaining shredded cheese.
- Bake for 20-25 minutes or until cheese is bubbly and melted.
- Serve and garnish with avocados, tomatoes and cilantro, if desired.
Cup of Yum
Nutrition Information
Serving
1/6 of recipe
Calories
367kcal
(18%)
Carbohydrates
40g
(13%)
Protein
20g
(40%)
Fat
13g
(20%)
Saturated Fat
4g
(20%)
Cholesterol
20mg
(7%)
Sodium
750mg
(31%)
Potassium
278mg
(8%)
Fiber
10g
(40%)
Sugar
4g
(8%)
Vitamin A
1400IU
(28%)
Vitamin C
62.7mg
(70%)
Calcium
340mg
(34%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 367
% Daily Value*
| Serving | 1/6 of recipe | |
| Calories | 367kcal | 18% |
| Carbohydrates | 40g | 13% |
| Protein | 20g | 40% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 20mg | 7% |
| Sodium | 750mg | 31% |
| Potassium | 278mg | 6% |
| Fiber | 10g | 40% |
| Sugar | 4g | 8% |
| Vitamin A | 1400IU | 28% |
| Vitamin C | 62.7mg | 70% |
| Calcium | 340mg | 34% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.