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Quinoa Enchilada Bake


1cup (c.170g) quinoa
1(283ml) can Old El Paso™ mild enchilada sauce
1(127ml) can Old El Paso™ chopped green chillies, drained
1/2cup corn kernels, frozen, canned or roasted
1/2cup canned black beans, drained and rinsed
2tablespoons chopped fresh coriander leaves
1/2teaspoon cumin
1/2teaspoon chilli powder
Sea salt and freshly ground black pepper, to taste
3/4cup grated cheddar cheese, divided
3/4cup grated mozzarella cheese, divided


1.In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
2.Preheat oven to 190 degrees C. Lightly oil an 8x8 baking dish or coat with nonstick spray.
3.In a large bowl, combine quinoa, enchilada sauce, green chillies, corn, black beans, coriander, cumin and chilli powder; season with salt and pepper, to taste. Stir in 1/2 cup cheddar cheese and 1/2 cup mozzarella cheese.
4.Spread quinoa mixture into the prepared baking dish. Top with remaining cheeses. Place into oven and bake until bubbly and cheeses have melted, about 15 minutes.
5.Serve immediately.