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Close-up of a vibrant Mexican quinoa enchilada bake.

Mexican Quinoa Enchilada Bake

This Mexican Quinoa Enchilada Bake is a healthy and delicious twist on a classic comfort food. Packed with quinoa, black beans, corn, and a flavorful enchilada sauce, it's a satisfying meal that's easy to make.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 bell pepper (any color), chopped
  • 15 ounce can black beans, rinsed and drained
  • 15 ounce can corn, drained
  • 10 ounce can diced tomatoes and green chilies (like Rotel), undrained
  • 1 cup enchilada sauce
  • 1 teaspoon chili powder
  • 0.5 teaspoon cumin
  • 0.25 teaspoon garlic powder
  • Salt and pepper to taste
  • 2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
  • Optional toppings: sour cream, avocado, cilantro

Method
 

  1. Preheat oven to 375°F (190°C).
  2. Cook quinoa: Combine quinoa and broth. Bring to a boil, then simmer for 15 minutes.
  3. Sauté vegetables: Heat oil, add onion and bell pepper, cook until softened (5 mins).
  4. Combine ingredients: Add beans, corn, tomatoes, enchilada sauce, chili powder, cumin, and garlic powder. Season with salt and pepper. Stir.
  5. Assemble bake: Combine cooked quinoa and vegetable mixture. Stir well.
  6. Transfer to baking dish: Pour mixture into a greased 9x13 inch baking dish.
  7. Top with cheese: Sprinkle cheese evenly over the top.
  8. Bake: Bake for 20-25 minutes, until cheese is melted and bubbly.
  9. Cool and serve: Let cool before serving. Top with desired toppings.

Notes

For a spicier dish, use a hotter enchilada sauce or add a pinch of cayenne pepper to the vegetable mixture.