Quinoa Fiesta Enchilada Bake
User Reviews
4.9
Quinoa Fiesta Enchilada Bake
Description
Quinoa Fiesta Enchilada Bake features quinoa cooked in broth combined with black beans, corn, and diced green chiles, providing a textured, protein-rich base. The tomato sauce enriched with chipotle in adobo adds a smoky, mildly spicy flavor that complements the earthy beans and corn. Baking the dish with Mexican cheese on top creates a melted, golden layer that brings richness and cohesiveness to the casserole. Fresh toppings of avocado, scallions, and cilantro add creaminess and freshness that brighten the bake just before serving.
The texture contrast between the soft quinoa and creamy cheese with the occasional pop from corn and beans makes this a satisfying, layered dish. It is baked covered to ensure the filling stays moist and cheese melts fully, finished with fresh additions for color and flavor complexity.
To serve, slice into pieces and enjoy warm, making it a practical option for batch cooking or meal prep. The recipe includes notes on using gluten-free ingredients if needed, making it accessible to various dietary preferences.
Ingredients
- 1/2 tsp olive oil
- 1 clove garlic crushed
- cooking spray
- 1 1/4 cups quinoa (rinsed and drained)
- 1 tomato sauce 8 oz can
- 2 cups chicken broth reduced-sodium, or vegetable broth
- 1 1/2 teaspoons cumin
- 1 tbsp chipotle in adobo sauce or more if you want it spicy
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 green chiles 4 oz can, diced
- 3/4 cup black beans drained and rinsed, canned
- 3/4 cup corn fresh or frozen thawed
- 1/4 cup cilantro plus 2 tbsp for garnish, chopped, fresh
- 1 1/2 cups Mexican cheese divided, part-skim shredded blend
- 1 medium (4 oz haas avocado, diced)
- 2 tbsp scallions chopped
- * 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 Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 331 kcal
% Daily Value*
| Serving | 1/6 | |
| Calories | 331kcal | 17% |
| Carbohydrates | 44g | 15% |
| Protein | 17.5g | 35% |
| Fat | 12g | 18% |
| Saturated Fat | 0.5g | 3% |
| Cholesterol | 15mg | 5% |
| Sodium | 735mg | 31% |
| Fiber | 7g | 28% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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