Where or when is the sugar used in the ingredients...
Marina RazoTiropitas: Phyllo Cheese Triangles 11 days ago
would like yo get more recipes please
Randi ZiringPotato Bake With Garlic and Parmesan Cheese 17 days ago
please send recipe for:   potato bake with garlic ...
D. MarusarzVegan Lentil Sausage Rolls 20 days ago
This recipe sounds delicious. I'm passing it on to...
Arlene JohnsonChocoflan Recipe 1 month ago
Trevor WestChicago Hot Dogs Recipe 1 month ago
Would like to make these a couple of times over th...
Must try these I love shortbread.  I am gluten fre...
do any of you bakers have room in your freezer to ...
Donna GuthrieRoasted Cauliflower, Chickpea and Arugula Salad 2 months ago
Thank you for this offer.I've been a vegetarian fo...

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