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Quinoa Enchilada Bake

Quinoa Enchilada Bake Recipe

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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 470
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon vegetable or avocado oil
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 cup uncooked quinoa, rinsed
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon fine sea salt
  • 1 can (10 ounces) red enchilada sauce
  • 1 cup water
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 1½ cups shredded cheese (Mexican blend or sharp cheddar)
  • ¼ cup chopped fresh cilantro

Method
 

  1. Preheat oven to 375°F (190°C). Heat oil in a large oven-safe skillet over medium heat. Sauté onion until soft, about 5 minutes, then add garlic and cook 30 seconds.
  2. Stir in quinoa, cumin, chili powder, and salt. Toast 1 minute, stirring, until fragrant.
  3. Pour in enchilada sauce and water. Bring to a boil, cover, reduce heat to low, and simmer 15 to 20 minutes until quinoa is tender and liquid absorbed.
  4. Fold in black beans and corn. Smooth top, sprinkle cheese evenly.
  5. Bake uncovered 10 minutes. Switch to broil and cook 2 to 3 minutes until cheese is golden and bubbly. Remove, top with cilantro, and let rest 5 minutes before serving.

Notes

If you don’t have an oven-safe skillet, transfer the quinoa mixture to a greased 9x13-inch baking dish before topping with cheese and baking. The bake will need an extra 2 to 3 minutes in the oven.