Go Back
–+ servings
best recipe quinoa enchilada bake vegan gluten free
Print

Quinoa Enchilada Bake

The best recipe for Quinoa Enchilada Bake
Course Breakfast, Main Course
Cuisine American, Gluten Free, Vegan
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6
Calories 276kcal
Cost $

Ingredients

  • 2.5 cups cooked quinoa
  • 1.5 cups black beans 1 can black beans drained and rinsed
  • 1 cup frozen corn
  • ¼ cup sliced olives
  • ½ cup cherry tomatoes halved
  • 1 cup fresh spinach chopped
  • 6 corn tortillas cut in fourths
  • 2 cups enchilada sauce store bought or homemade
  • Cilantro Fresh Salsa and Avocado for toppings
How many Ounces Are in a Cup?
How many Grams are in a Cup?

Instructions

  • Pre-heat oven to 375 degrees. Spray a 8x11 baking dish with natural cooking spray and set aside.
  • In a large bowl combine quinoa, black beans, corn, olives, tomatoes and spinach.
  • Spread ¼ cup enchilada sauce on the bottom of the baking dish and layer with half of the corn tortillas. Scoop half of the quinoa mixture onto the corn tortillas. Repeat once ending with quinoa mixture on top.
  • Pour rest of enchilada sauce on casserole, cover and bake for 30-35 minutes or until enchilada sauce is bubbly.
  • Let cool and top with cilantro, salsa and avocado as desired.
  • Enjoy :)

Nutrition

Calories: 276kcal | Carbohydrates: 52g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 806mg | Potassium: 472mg | Fiber: 10g | Sugar: 7g | Vitamin A: 1093IU | Vitamin C: 8mg | Calcium: 56mg | Iron: 3mg