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Homemade Cheesy Quinoa Enchilada Bake photo
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Cheesy Quinoa Enchilada Bake

A hearty, cheesy quinoa enchilada-style casserole that's quick to assemble and baked until bubbly.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Servings: 12 servings

Ingredients

  • 2 cups quinoa, cooked
  • 1 cup corn, frozen, thawed
  • 1 1/2 cups tomatoes, finely diced
  • 1 cup black beans, drained
  • 1/4 cup purple onion, chopped
  • 1 jalapeño, seeded and finely diced optional
  • 1 cup Skinny Ms. enchilada sauce
  • 3 cups cheddar cheese, reduced-fat, shredded
  • 1/2 cup cilantro, finely chopped
  • 1/4 cup black olives, sliced
  • 1 avocado, diced

Instructions

  • Preheat the oven to 350°F (175°C).
  • In a large mixing bowl, combine the cooked quinoa, thawed corn, 1 cup of the diced tomatoes, drained black beans, chopped purple onion, diced jalapeño (if using), enchilada sauce, and 1½ cups of the shredded cheddar. Stir until evenly mixed.
  • Spoon the mixture into a lightly greased 2-quart baking dish, spreading it evenly.
  • Top the casserole with the remaining 1½ cups of shredded cheddar cheese. Sprinkle half of the chopped cilantro, the remaining diced tomatoes, and the sliced black olives over the cheese.
  • Bake in the preheated oven for 40–50 minutes, until the top is bubbly and the cheese is melted.
  • Remove from the oven and let cool a few minutes. Garnish with the remaining cilantro and the diced avocado. Season with salt and pepper to taste, if desired, and serve.

Equipment

  • Mixing Bowl
  • 2-quart baking dish
  • Measuring cups and spoons
  • spoon or spatula
  • Knife
  • Cutting Board

Notes

  • If using jalapeño, remove seeds for less heat.
  • Shred cheese from a block for best melting.
  • Let the bake rest a few minutes before serving to set.