The pleasure is mine, Jeri :)
JeriPineapple Fried Rice 17 days ago
thank u for the recipes
Thank you, Karol!I also try to follow the healthy ...
Thank you, Jeanne :)I'm here for you!
Emilieann LingleChile Crisp-Glazed Bacon Bites 1 month ago
I would like all the receipts shown hear today.  I...
Karol BCarrots en Croûte 1 month ago
I love new recipes! I'm interested in low sugar, l...
Jeanne ThoresonCaramel Pecan Pie Without Corn Syrup 1 month ago
8 love the recipes you give out
GlendaInstant Pot Stuffed Pepper Soup 1 month ago
How would I get a code to enable me to store a lib...
Tastes the same, Mardel 
Yummy-looking recipes.

Quinoa Enchilada Bake

Blossom Lady
Mar 29, 2022 09:40 PM
Quinoa Enchilada Bake

A delicious sweet potato, black bean, and corn Quinoa Enchilada Bake is a nutrition-loaded casserole the whole family will love. While this dish is vegetarian, you won’t miss the meat in this protein-loaded nutritious dinner!

Quinoa (pronounced KEEN-wah) is a super-healthy grain with significant protein. It cooks quickly, too. The only thing to watch out for is this: Quinoa has a natural coating called saponin which can make it taste bitter. Before cooking it, rinse the quinoa in a fine-mesh strainer for 30 seconds to one minute. Saponin helps protect the quinoa plant from pests (because the bitter taste discourages bugs from eating it), so it’s a good thing, but we don’t want that bitterness in our quinoa dishes.To make Quinoa Enchilada Bake vegan: Simply omit the cheese or use a vegan cheese! Since a lot of flavor does come from the cheese, if you’re leaving it out, make sure you have plenty of toppings! To make this meal dairy free: Omit the cheese and make sure to add plenty of toppings! To make this meal gluten free: Ensure the enchilada sauce you’re using is gluten free, as well as any other canned products.


  • 1 and 1/2 pounds (2 medium; 5 cups) sweet potatoes chopped into small bite-sized pieces
  • 1 red pepper chopped
  • 1 small yellow onion thinly sliced
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 3 teaspoons chili powder separated
  • 1 cup uncooked white quinoa drained and rinsed
  • 2 cups vegetable stock/broth OR water
  • 2 tablespoons freshly squeezed lime juice
  • 1 can (15 ounces) fire-roasted corn drained
  • 1 can (15 ounces) black beans drained and rinsed
  • 1 can (10 ounces) mild red enchilada sauce (homemade or store-bought - Note 1)
  • 1/4 cup chopped cilantro
  • 1 and 1/2 cups sharp Cheddar cheese divided (Note 2)
  • Toppings: chopped avocado, sour cream, tortilla chips, additional lime and cilantro
  • Fine sea salt and freshly cracked pepper
Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Add to bookmarks
Assign tags
No comments