quinoa enchilada bake

enchilada quinoa bake | Cody Uncorked.

I could eat spicy, Southwestern-flavored food every. single. day. Fun fact: I have a birthmark shaped like a taco!

This dish has all the flavors of enchiladas, but without the tortillas and guilt. If you’ve never made quinoa before, don’t be alarmed – it’s easier than rice and a delicious whole grain you can feel good about eating!

enchilada quinoa bake | Cody Uncorked.

Another great thing about this meal is that you basically just throw it all together and bake until it’s all hot and bubbly. You can sub in just about any vegetables you have teetering on the brink of unusable – a great way to clean out those veggies drawers at the end of the week.

enchilada quinoa bake | Cody Uncorked.

Despite how easy it is to make, this is still a meal that’s exciting enough to serve to guests. Make some guacamole, buy some fancy chips, salsa and cheese dip and just like that, you have the perfect party meal! The only other thing you’ll need is an ice-cold drink to wash it all down – we enjoyed it with Bohemia, a Mexican Pilsner with a distinct, hoppy flavor. 

 Quinoa Enchilada Bake

ingredients
1 cup uncooked quinoa, rinsed
1 medium red onion, chopped
1-2 cloves garlic, minced
1 medium zucchini, diced (optional)
1 can black beans, drained and rinsed
1 can corn kernels, drained (or about 10 oz frozen)
1 can Rotel, mostly drained
10 oz red enchilada sauce
cheddar or jack cheese for topping (pre-bake)
optional toppings:
cotija cheese
avocado
green onion
Cilantro
fresh jalapeno
Greek yogurt (or sour cream)

directions
First, preheat your oven to 375 and cook your quinoa according to the package directions. It’s usually a 1:2 ratio of quinoa to water, then simmer for 20 minutes until all the little grains have bloomed.

While the quinoa is cooking, use a large sauce pot to saute the onion, garlic, and zucchini until softened. Next, add the black beans, corn, Rotel and enchilada sauce, then stir to combine. Once the quiona is finished cooking, stir into enchilada mixture and pour into a large (9×13″) baking dish.

Top with cheese, then bake for about 20 minutes, or until the cheese is beginning to brown and the contents look nice and bubbly. Remove from the oven and let stand for a couple of minutes so it’s not a hot juicy mess. Serve it with your favorite toppings and a refreshing Bohemia beer!  

enchilada quinoa bake | Cody Uncorked.

Cheers!

signature | Cody Uncorked.

Disclosure: I was provided product for this post, but loved the beer and was not compensated or told what to say. :)

3 comments

  1. Hard to say, but it was a better enchilada dish than with tortillas because the quinoa soaked up all the sauce flavor!

  2. Wow. Why was I not invited to dinner? Great job taco girl !

  3. Trying this tonight at work – Fingers crossed!

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