Best 4 Quinoa Fiesta Enchilada Bake Recipes

Quinoa fiesta enchilada bake is a delicious and easy-to-make dish that is perfect for a quick and healthy weeknight meal. It is a combination of Mexican and American flavors, with a hearty filling of quinoa, black beans, corn, and bell peppers, topped with a flavorful enchilada sauce and melted cheese. This recipe is a great way to use up leftover quinoa and it is also a great way to get your daily dose of vegetables. It can be served with a variety of sides, such as sour cream, salsa, guacamole, or rice.

Here are our top 4 tried and tested recipes!

QUINOA FIESTA ENCHILADA BAKE

Quinoa Fiesta Enchilada Bake image

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

Ingredients

1/2 tsp olive oil
1 clove crushed garlic
cooking spray
1 1/4 cups quinoa (rinsed and drained)
1 8 oz can tomato sauce
2 cups reduced-sodium chicken or vegetable broth*
1 1/2 teaspoons cumin
1 tbsp chipotle en adobo sauce (or more if you want it spicy)
kosher salt and freshly ground black pepper (to taste)
1 4 oz can diced green chiles
3/4 cup canned black beans (drained and rinsed)
3/4 cup fresh or frozen thawed corn
1/4 cup chopped fresh cilantro (plus 2 tbsp for garnish)
1 1/2 cups part-skim shredded Mexican cheese blend (divided*)
1 medium (4 oz haas avocado, diced)
2 tbsp chopped scallions
* For gluten-free be sure to check the labels.

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 FIESTA ENCHILADA BAKE

Quinoa Fiesta Enchilada Bake image

Yield 6

Number Of Ingredients 17

Ingredients

1/2 tsp Extra virgin olive oil
1 clove(s) Garlic (crushed)
3 spray (about 1/3 second) Olive oil cooking spray
1 1/4 cup Quinoa, uncooked (rinsed, drained)
1/2 can(s) (16 oz) Tomato sauce, canned
2 cup Vegetable stock/broth, low sodium (or chicken broth)
1 1/2 tsp Cumin
1 tbsp Chipotle chiles in adobo sauce, La Costena (to taste)
1 pinch Kosher salt (to taste)
1 dash Black pepper (to taste)
1 can (4oz) Green chiles, canned (diced)
3/4 cup Black beans, canned (drained, rinsed)
3/4 cup Frozen yellow corn kernels
1/4 cup Cilantro (coriander) (plus 2 tbsp for garnish, chopped)
1 1/2 cup shredded Mexican cheese blend (divided)
1 avocado(s) Avocado (diced)
2 tbsp Green onion (chopped)

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 sauté until golden, about 1 - 2 minutes. Add the tomato sauce, 1/4 tsp kosher salt, cumin, 1/4 cup broth and chipotle in adobo. If 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. Serve and enjoy!

Nutrition Facts :

BLACK BEAN AND QUINOA ENCHILADA BAKE

Black Bean and Quinoa Enchilada Bake image

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

Ingredients

2 cups water
1 cup quinoa
1 tablespoon olive oil
1 small onion, diced
1 yellow bell pepper, diced
1 orange bell pepper, diced
1 jalapeno pepper, minced
2 cloves garlic, minced
1 (15 ounce) can black beans, rinsed and drained
⅓ cup chopped fresh cilantro
1 tablespoon chili powder
1 teaspoon lime juice
1 teaspoon ground cumin
salt and ground black pepper to taste
1 (10 ounce) can enchilada sauce
2 cups shredded Cheddar cheese

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

FIESTA ENCHILADA BAKE

Fiesta Enchilada Bake image

Jump-start fiesta meals with an Old El Paso® taco dinner kit.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h10m

Yield 6

Number Of Ingredients 8

Ingredients

1 1/4 lb lean ground turkey
1 box (8.8 oz) Old El Paso™ taco dinner kit
2/3 cup water
2 cans (10 oz each) Old El Paso™ enchilada sauce
1/2 cup sliced green onions (8 medium)
2 cups shredded Cheddar cheese (8 oz)
3 cups shredded lettuce
1/2 cup sour cream

Steps:

Heat oven to 325°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 2-quart saucepan, cook ground turkey over medium-high heat 4 to 6 minutes, stirring occasionally, until no longer pink; drain. Stir in seasoning mix from dinner kit and water. Cook as directed on box.
Pour 1 can of the enchilada sauce into baking dish. Break taco shells from kit in half; layer half of the shells over sauce, overlapping if necessary. Top with turkey, onions and 1 cup of the cheese. Layer remaining shells over cheese. Pour remaining can of enchilada sauce over shells, coating well.
Cover dish with foil. Bake about 30 minutes or until hot and bubbly. Remove foil; sprinkle remaining 1 cup cheese over top. Bake uncovered about 15 minutes longer or until cheese is melted. Top individual servings with lettuce, sour cream and taco sauce from kit.

Nutrition Facts : Calories 450, Carbohydrate 22 g, Cholesterol 110 mg, Fat 2 1/2, Fiber 1 g, Protein 31 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 1350 mg, Sugar 5 g, TransFat 1/2 g

Tips:

To save time, use pre-cooked quinoa or quinoa that has been cooked according to the package instructions.
If you don't have enchilada sauce, you can make your own by blending together canned tomatoes, chili peppers, cumin, oregano, and garlic.
Feel free to add other vegetables to this dish, such as bell peppers, corn, or black beans.
If you want a vegetarian version of this recipe, omit the chicken and add more vegetables.
Top this dish with your favorite toppings, such as sour cream, guacamole, or salsa.

Conclusion:

This Quinoa Fiesta Enchilada Bake is easy to make and is a delicious and satisfying meal. It's perfect for busy weeknights or for a casual get-together with friends. The quinoa and black beans add protein and fiber, while the enchilada sauce and cheese provide flavor and richness. This dish is sure to be a hit with everyone who tries it!