Quinoa Enchilada Bake

December 13, 2017

It’s getting dark so early now with the time change, so I’ve been leaning towards meals that make me feel cozy and satisfied. This Quinoa Enchilada bake is an easy recipe to throw together on busy nights. Quinoa (pronounced Keen-wah) is a great source of protein, fiber, and B6 . . . and it tastes amazing! My family loves this dish because there are so many fresh flavors!!

Ingredients CLICK HERE to download the recipe card

1 c. Quinoa

1 10 oz. can Mild Enchilada Sauce

1 5 oz. can chopped Mild Green Chills

1 c. Corn

1 c. Black Beans

1 c. Kidney Beans

2 Tbsp. chopped Cilantro

½ tsp. Cumin

½ tsp. Chili Powder

Sea Salt & Pepper to taste

1 ½ c. cheese (I used a mexican/nacho blend) divided in half

1 Avocado

½ c. Tomatoes



  1. Cook the Quinoa. Add 1 cup quinoa to 2 cups water and bring to a boil, then cover and simmer for 15 minutes or until water is absorbed.
  2. Preheat the oven to 375 and use nonstick spray to coat a baking dish.
  3. In a large bowl, combine quinoa, enchilada sauce, corn, black beans, kidney beans, green chills, cumin and chili powder, salt and pepper. Mix everything together and then add half the cheese.
  4. Spread the mixture in the prepared baking dish and top with the remaining cheese. Place in the oven and back until the cheese has melted and become bubbly—about 15 minutes.
  5. Add diced tomatoes, cilantro and maybe even ] squeeze a little lime over it or add sour cream. It’s also a fun variation to scoop it up with chips!

Hope you ENOY!!


Coach Brooke

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