Quinoa Enchilada Bake

This recipe is vegetarian, packed full of flavor, and so delicious! I found the original recipe over at Damn Delicious!


  • 1 cup quinoa, prepared according to package
  • 1  (10 oz) can mild enchilada sauce
  • 1 (4.5 oz) can mild green chilis
  • 1/2 cup frozen corn
  • 1/2 cup black beans
  • 3 tbsp fresh cilantro
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1.5 cups mexican style shredded cheese
  • 1 avocado, diced
  • 1 roma tomato, diced
  • 2 green onions, sliced

Preheat oven to 375 degrees and lightly coat a 2 qt baking dish with cooking spray.  In a large bowl combine the quinoa, enchilada sauce, green chilies, corn, black beans, cilantro, cumin, and chili powder; season with salt and pepper. Stir in half of the cheese.


Place into baking dish and cover with remaining cheese. Bake for 15 minutes until bubbly and cheese is melted.  Top with green onions, avocado, and tomatoes.


Serve and enjoy!




4 thoughts on “Quinoa Enchilada Bake

  1. We made this tonight and it was delicious! We didn’t even miss the tortillas and it was so much easier than individually wrapping each one. I threw in a can of kidney beans as well and put dried cilantro in as I didn’t have any fresh on hand. Definitely putting this in the dinner rotation.


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