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Homemade Quinoa Fiesta Enchilada Bake photo

Quinoa Fiesta Enchilada Bake

A flavorful, vegetarian-friendly quinoa enchilada bake with black beans, corn, and a smoky chipotle-tomato sauce.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6 servings

Equipment

  • 9 x 12 baking dish
  • Medium Saucepan
  • Small saucepan
  • Large Bowl
  • Knife
  • Cutting Board
  • Spatula or spoon

Ingredients
  

  • 1/2 tsp olive oil
  • 1 clove garlic crushed
  • cooking spray
  • 1 1/4 cups quinoa rinsed and drained
  • 18 oz tomato sauce 1 can
  • 2 cups reduced-sodium chicken or vegetable broth
  • 1 1/2 tsp cumin
  • 1 tbsp chipotle in adobo sauce or more to taste
  • kosher salt to taste
  • freshly ground black pepper to taste
  • 14 oz diced green chiles 1 can
  • 3/4 cup canned black beans drained and rinsed
  • 3/4 cup corn fresh or frozen (thawed)
  • 1/4 cup fresh cilantro chopped, plus 2 tbsp for garnish
  • 1 1/2 cups part-skim shredded Mexican cheese blend divided
  • 1 medium Hass avocado about 4 oz, diced
  • 2 tbsp scallions chopped
  • gluten-free check note For gluten-free be sure to check the labels.

Instructions
 

  • Preheat the oven to 400°F (200°C) and lightly spray a 9 x 12 baking dish with cooking spray or oil.
  • Cook the quinoa: combine 1 1/4 cups quinoa with 1 3/4 cups broth in a medium saucepan and cook according to package instructions until tender; fluff with a fork and set aside.
  • Make the enchilada sauce: heat 1/2 teaspoon olive oil in a small saucepan over medium-low heat and sauté the crushed garlic 1–2 minutes until golden.
  • Add the 18-oz tomato sauce, 1/4 teaspoon kosher salt, 1 1/2 teaspoons cumin, 1/4 cup broth, and 1 tablespoon chipotle in adobo to the garlic; stir and add 1–2 tablespoons water if too thick.
  • Bring the sauce to a boil, then reduce heat and simmer 3–4 minutes to combine flavors; taste and adjust salt or chipotle for spice level.
  • In a large bowl, combine the cooked quinoa, diced green chiles, drained black beans, corn, 1/4 cup chopped cilantro, and 1/2 cup of the shredded cheese; mix well.
  • Spread the quinoa mixture evenly into the prepared baking dish, pour the enchilada sauce over the top, and sprinkle with the remaining 1 cup cheese.
  • Cover the dish with foil and bake at 400°F for 20–25 minutes, until heated through and the cheese is melted.
  • Remove foil, top with diced avocado, chopped scallions, and the remaining 2 tablespoons cilantro, then cut into 6 pieces and serve immediately.

Notes

  • Rinse quinoa well to remove bitterness.
  • Use vegetable broth to keep the dish vegetarian.
  • Adjust chipotle amount to control spiciness.
  • Frozen corn should be thawed before mixing.