QUINOA FIESTA ENCHILADA BAKE
Quinoa Fiesta Enchilada Bake made with quinoa, black beans, corn, cilantro and green chiles topped with a quick homemade enchilada sauce and cheesy goodness!
Provided by Gina
Categories Dinner
Time 1h
Number Of Ingredients 17
Steps:
- 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 Facts : ServingSize 1 /6, Calories 331 kcal, Carbohydrate 44 g, Protein 17.5 g, Fat 12 g, SaturatedFat 0.5 g, Cholesterol 15 mg, Sodium 735 mg, Fiber 7 g, Sugar 6 g
QUINOA ENCHILADA BAKE (ONE PAN)
Quinoa Enchilada Bake with sweet potatoes, black beans, and fire-roasted corn. This vegan-friendly enchilada casserole comes together in one pan and is perfect for meal prep or weeknight cooking.
Provided by Jamie Vespa MS, RD
Categories Dinner Main Course
Time 1h15m
Number Of Ingredients 15
Steps:
- Preheat oven to 400ºF. Place sweet potatoes in a 13x9-inch baking pan; toss with 1 Tbsp. olive oil, 1/2 tsp. chili powder, 1/4 tsp. salt, and 1/4 tsp. cumin. Bake for 15 minutes.
- Remove pan from oven and add peppers and red onion. Toss with remaining 1 Tbsp. olive oil, 1/4 tsp. chili powder, 1/4 tsp. salt, 1/4 tsp. cumin, and 1/2 tsp. garlic powder. Place pan back in the oven and bake for another 15 minutes.
- Remove pan from oven and add quinoa, broth, enchilada sauce, black beans, and corn. Stir well to make sure all ingredients are evenly distributed. Place pan back in the oven and bake for 30 to 40 minutes, stirring once halfway through, until quinoa is fully cooked.
- Remove pan from oven and sprinkle cheese overtop. Place back in the oven for 8 to 10 minutes, until cheese is melted. Garnish with avocado, cilantro, and/or toppings of choice.
Nutrition Facts : Calories 360 kcal, Protein 15 g, Carbohydrate 48 g, Fiber 9 g, Sugar 9 g, Fat 12 g, SaturatedFat 3 g, Sodium 890 mg, ServingSize 1.25 cups
QUINOA ENCHILADA BAKE
Quinoa, black beans and corn make up this delicious enchilada bake.
Provided by Kathy
Categories Main Dish
Number Of Ingredients 12
Steps:
- In large bowl mix quinoa, enchilada sauce, corn, black beans, cilantro, cumin, 1/2 cup cheddar and 1/2 cup Monteray Jack, and Anaheim pepper together.
- Place in a sprayed 9X13 glass baking dish.
- Sprinkle remaining cheese on top.
- Bake at 350 degrees for 25-30 minutes until bubbly.
- Add garnish
Nutrition Facts : Calories 261 kcal, Carbohydrate 29 g, Protein 14 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 27 mg, Sodium 929 mg, Fiber 7 g, Sugar 5 g, UnsaturatedFat 4 g, ServingSize 1 serving
BLACK BEAN AND QUINOA ENCHILADA BAKE
Great dish for Mexican night with lots of different possibilities. The best thing about this recipe is it can be served by itself for a main dish on Mexican night, or be eaten with tortilla chips as a dip or even rolled up in a tortilla as a taco, burrito, or enchilada. Garnish with green onions, avocado, tomatoes, or/and sour cream. Very versatile recipe. So enjoy and learn the many uses of oh so healthy quinoa.
Provided by S T Andersen
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes.
- Heat olive oil in a skillet over medium heat; cook and stir onion, yellow bell pepper, orange bell pepper, jalapeno pepper, and garlic in the hot oil until softened, about 10 minutes.
- Mix black beans, pepper mixture, quinoa, cilantro, chili powder, lime juice, cumin, salt, and pepper together in a bowl; transfer to a casserole dish. Pour enchilada sauce over quinoa mixture, spreading sauce evenly over the top. Sprinkle Cheddar cheese over sauce. Cover dish with aluminum foil.
- Bake in the preheated oven for 20 minutes. Remove foil and continue baking until cheese is bubbling, 10 to 15 minutes.
Nutrition Facts : Calories 387.6 calories, Carbohydrate 38.6 g, Cholesterol 39.5 mg, Fat 18 g, Fiber 8.5 g, Protein 19.2 g, SaturatedFat 8.7 g, Sodium 672.6 mg, Sugar 2.2 g
CHICKEN ENCHILADA QUINOA BAKE
Traditional enchiladas get a better-for-you upgrade in this no-roll, cheesy quinoa bake.
Provided by Tieghan Gerard
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Spray 8-inch square (2-quart) or 13x9-inch (3-quart) ceramic or broiler-proof baking dish with cooking spray.
- Heat 10- or 12-inch skillet over medium-high heat. Add oil and onion; cook 5 minutes or until onion is soft.
- Reduce heat to low. Add quinoa, chicken, black beans, green chiles, chili powder and 2 cups of the enchilada sauce; stir to combine. Remove from heat.
- Stir in Cheddar cheese. Transfer quinoa mixture to baking dish. Top evenly with pepper Jack cheese.
- Bake 10 to 15 minutes.
- Turn oven control to broil. Place baking dish about 5 inches from broiler; broil 1 to 2 minutes or until cheese is golden and bubbly. Remove from broiler. Top with sour cream, avocado, cilantro and cotija cheese. Serve immediately.
Nutrition Facts : ServingSize 1 Serving
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QUINOA ENCHILADA BAKE - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
5/5 (8)Total Time 1 hrCategory Dinner, Main Course, VegetarianCalories 567 per serving
- VEGETABLES: Preheat the oven to 425 degrees F. Peel and chop sweet potatoes into small bite-sized pieces. Thinly slice the yellow onion and chop the sweet bell pepper. Put all the veggies on a large (full oven size) sheet pan or two half-sheet pans. Toss with olive oil, cumin, garlic powder, 1 and 1/2 teaspoons chili powder, and salt and pepper. (Add to taste; we add 3/4 teaspoon salt and 1/4 teaspoon pepper.) Place in preheated oven and bake for 15 minutes, flip and bake for another 10-15 minutes. Depending on the size of veggies and the tray you're cooking them on (less space = longer cook time), you may need an additional 5-10 minutes. The potatoes and pepper should be fork tender and onions caramelized and slightly crispy. Remove and set aside to cool. Reduce oven temperature to 350 degrees F.
- QUINOA: Meanwhile, add quinoa and stock (or broth or water) to a small saucepan. Cook according to package directions and then remove from heat and fluff with a fork. Cover quinoa and set aside.
- ASSEMBLE: Grease a 9x13-inch baking dish with cooking spray. Pour the cooked and fluffed quinoa into the baking dish. Add the roasted veggie mix ion top, and add the drained corn, drained and rinsed black beans, enchilada sauce, remaining 1 and 1/2 teaspoon chili powder, cilantro, 1/2 cup shredded cheese, and salt and pepper to taste. (I add another 1/2 teaspoons salt -- add to preference.) Gently stir to combine right in the baking dish. Taste and adjust salt and pepper seasoning to taste. (You can also add any additional chili powder/garlic powder/cumin if desired; we like it just as written!)
- BAKE: Cover the pan with foil and bake for 20-25 minutes. Remove foil, add remaining 1 cup of cheese and bake an additional 7-10 minutes, or until the cheese is fully melted. Remove from the oven and allow to cool slightly. Garnish with your favorite toppings. Our must-haves: chopped avocado, sour cream, chopped cilantro, and plenty of lime juice! We love this with tortilla chips too (eating it as a dip)!
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