A simple and flavorful Quinoa Enchilada Bake loaded with sweet potato, black beans, and corn. A hearty meatless dinner everyone will enjoy.
Pair this with a simple side dish such as this cucumber salad, this mandarin orange salad, or this Italian salad!
Why It is satisfying to This Quinoa Enchilada Bake
- Nutritious and Filling: This dish is a protein-packed, vegetarian favorite.
- Adaptable for Various Diets: Allows for vegan, dairy-free, and gluten-free options.
- straightforward to Customize: Options for added meat, spicier flavors, or different vegetables.
- Simple to Prepare: Involves roasting, cooking quinoa, and casserole assembly.
- Variety of Topping Choices: Offers personalization with toppings like avocado, lime, and sour cream.
Ingredients
| Ingredient | Swap or Tip |
|---|---|
| Sweet Potatoes | Swap with butternut squash for a similar feel. |
| Quinoa | Rinse well to remove bitterness. White quinoa works best here. |
| Black Beans | Use pinto beans for a softer, earthier flavor. |
| Corn | Frozen corn works fine. Thaw before using. |
| Enchilada Sauce | Use your favorite store brand or from-scratch sauce. Mild or spicy both work. |
| Cheddar Cheese | Pepper jack or a Mexican cheese blend are great swaps. |
| Chili Powder + Cumin | Adjust based on heat preference. |
Quick Tip
Quinoa, a protein-rich and quick-cooking grain, has a bitter coating called saponin. Rinse it in a fine-mesh strainer before cooking to remove the bitterness.
How To Make Quinoa Enchilada Bake
- Roast: Sweet potatoes, red pepper, and onion.
- Cook Quinoa: In stock or water.
- Mix: Roasted veggies, quinoa, corn, beans, sauce, and cheese in a dish.
- Bake: Covered, then add cheese and bake until melted.
- finish: With toppings and serve.
Favorite Toppings On Quinoa Enchilada Bake
- Fresh and ripe sliced avocado (or guacamole).
- Fresh pico de gallo (or salsa).
- Lime juice (served with a few wedges per plate).
- Cilantro, finely chopped and sprinkled on top.
- Sour cream (fat-free works great).
- Tortilla chips (great for dipping).
Storage
Leftovers
- Refrigerate: Store quinoa enchilada bake in an airtight container for up to 3-4 days.
- Freeze: Freeze in a sealed container for up to 2 months. Thaw overnight in the refrigerator.
- Reheat: Microwave or oven-bake until heated through. Add a bit of water or stock if it seems dry.
More Quinoa Recipes:
Salads
Quinoa and Black Bean Salad
Salads
Southwest Quinoa Salad
Dinner
Quinoa Tacos
Soups And Stews
Chicken Quinoa Soup
