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Quinoa Enchilada Bake


6 Servings

Prep Time:

10 Minutes

Cook Time:

45 Minutes

Total Time:

55 Minutes

Pleasantly surprised with how tasty this dish is without any added cheese. It is packed with flavor.


  • 1 cup uncooked quinoa rinsed

  • 2 cups water

  • 1 small onion, diced

  • 3 cloves garlic, minced

  • 1 jalapeño (seeds and ribs removed, diced)

  • 2 bell peppers, diced

  • 1 can of corn

  • Juice of 1 small lime

  • 1 ½ teaspoons ground cumin

  • 1 teaspoon chili powder

  • 1 teaspoon of smoked paprika

  • 1/3 cup chopped cilantro

  • Salt and pepper to taste

  • 30 oz canned black beans, rinsed and drained

  • 10-12 corn tortillas


  • 1 ½ tablespoons of chili powder, mild

  • 2 teaspoons of ground cumin

  • ½ teaspoon of garlic powder

  • ¼ teaspoon of paprika

  • ¼ teaspoon of oregano, dried

  • 1 teaspoon salt

  • ¼ teaspoon of black pepper

  • 2 tablespoons of tomato paste

  • 2 cups veggie broth

  • ½ teaspoon cornstarch


  • Cilantro

  • Avocado

  • Tajin seasoning


Preheat the oven to 350 degrees F.

For the sauce, mix together all the ingredients minus the arrow root into a saucepan on medium heat. Mix well until tomato paste is completely broken down. Bring to boil; reduce heat. Simmer, uncovered, about 5 minutes or until the sauce slightly thickens. Meanwhile, in a small bowl, mix the arrowroot powder with 1 tablespoon of  water, stirring well to avoid any lumps. Add this to the sauce, stirring well.

Add quinoa and water to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Cover quinoa and set aside.

In a large skillet, heat to medium-high heat. Add the onion, garlic, and jalapeño. Sauté until softened, about 5 minutes. Add in the peppers and corn. Cook for about 3-4 minutes. Add the lime juice, cumin, chili powder, and cilantro. Stir to combine. Season with salt and pepper, to taste. Add the cooked quinoa and black beans and stir to combine. Pour in half of the sauce and stir.

Pour the black bean and quinoa mixture into the prepared baking dish, layering corn tortillas in between so you have 2-3 layers. Top with remaining sauce. Bake for 15- 20 minutes. Remove from the oven, and let cool for 10 minutes. Garnish with toppings, if desired. Serve warm.

Recipe Origin:

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