A Broccoli Quinoa Enchilada Casserole that's healthy, easy to make and filled with lots of veggies! (vegetarian, gluten free)
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5 from 5 votes

Quinoa Enchilada Bake

This Quinoa Enchilada Bake is a healthy Tex-Mex casserole that's easy to make and filled with lots of veggies like black beans, quinoa and enchilada sauce!
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main
Cuisine: Mexican
Servings: 6 servings
Calories: 367kcal
Author: Isabel Eats

Ingredients

  • 4 cups chopped broccoli florets (about 1 large bunch, stalks removed)
  • 1 large red bell pepper, chopped into chunks (about 1 1/2 cups)
  • 1 large yellow onion, chopped
  • 2 tablespoons olive oil
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon coriander
  • 1/2 teaspoon cumin powder
  • salt and pepper, to taste
  • 1 cup quinoa, uncooked (or about 4 cups cooked)
  • 2 4-ounce cans chopped green chiles
  • 1 15-ounce can black beans, drained and rinsed
  • 1 1/4 cups enchilada sauce (authentic enchilada sauce, easy enchilada sauce, or a 10-ounce store-bought can)
  • 2 cups shredded mozzarella cheese, divided
  • tomatoes, avocados and cilantro, for topping

Instructions

  • Preheat oven to 400°F. Place chopped broccoli, red bell peppers and onions on a large baking sheet. Drizzle with olive oil and add garlic powder, coriander, cumin, and a generous pinch of salt and pepper. Toss together with your hands until well combined and roast in oven for 20 minutes.
  • While the veggies are roasting, cook the quinoa by placing it into a large saucepan with 2 cups of water. Bring to a boil, cover and reduce heat to simmer. Cook for about 15 minutes until all the water is absorbed. Set aside.
  • Reduce heat in oven to 375°F. In a large 3-quart baking dish, add cooked quinoa, roasted veggies, chopped green chiles, black beans, enchilada sauce, a generous pinch of salt and pepper and 1 1/2 cups shredded mozzarella cheese. Mix together until enchilada sauce and cheese are evenly distributed in the mixture. Top with 1/2 cup remaining shredded cheese.
  • Bake for 20-25 minutes or until cheese is bubbly and melted.
  • Serve and garnish with avocados, tomatoes and cilantro, if desired.

Notes


 
 
Nutrition Facts
Quinoa Enchilada Bake
Amount Per Serving (1 /6 of recipe)
Calories 367 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 4g20%
Cholesterol 20mg7%
Sodium 750mg31%
Potassium 278mg8%
Carbohydrates 40g13%
Fiber 10g40%
Sugar 4g4%
Protein 20g40%
Vitamin A 1400IU28%
Vitamin C 62.7mg76%
Calcium 340mg34%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1/6 of recipe | Calories: 367kcal | Carbohydrates: 40g | Protein: 20g | Fat: 13g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 750mg | Potassium: 278mg | Fiber: 10g | Sugar: 4g | Vitamin A: 1400IU | Vitamin C: 62.7mg | Calcium: 340mg | Iron: 4mg