Black Bean, Corn and Quinoa Enchilada Bake (or dip!)
This black bean, corn and quinoa enchilada bake is a delicious appetizer or dinner! Best of all it’s made with an easy homemade enchilada sauce!
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How was your weekend? Did you do any holiday baking? I flew back into Chicago on Saturday night then enjoyed a relaxing evening with Tony. We tried to find something to watch on Netflix since we recently finished Breaking Bad, but nothing seemed convincing enough. That and we can’t seem to make a decision ever. What are some of your favorite TV series on Netflix? I thought The Fringe looked really good, mostly because Pacey is in it.
In other news, my birthday is next week (on the 22nd!) and I’ll be turning 26. I don’t know what I want for my birthday treat, usually it’s pumpkin pie but this year I’m kind of feeling a BIG fat doughnut or chocolate mousse. Is it sad that dessert is the most important thing to me on my birthday?
Enough about birthday dessert. Let’s talk entertaining and the holidays! I know most of you are doing holiday parties this next week so I wanted to make something savory that was a little different. That’s right, you can walk up and surprise everyone with your homemade dish. And bonus! It’s healthy too.
This sauce is simple and you can use a canned enchilada sauce or easily make your own (listed in the recipe!). I really like making my own enchilada sauce; there’s so much more flavor going on and it’s simple to do. Plus, then you get rid of ingredients you don’t need such as corn starch and things nobody can pronounce. It’s all about how much time you have though, I understand that. If you decide to go the canned enchilada route, there are a few great brands of enchilada sauce at Whole Foods.
Now check out what happens in this recipe. The base of the enchilada sauce is canned tomato sauce, garlic, spices and herbs. You’ll simmer it then add fire-roasted tomatoes (I used Muir Glen!). After that you’ll mix black beans, corn, quinoa and your homemade sauce together and pour into a casserole dish. Add lots of cheese on top and bakeeeeee. Tell me that doesn’t sound easy.
I like this dish for entertaining or just for serving for dinner. If you’re serving it for entertaining purposes, I recommend pairing it with some tortilla chips. Like the crunchy, salty ones. YUM. DIP IT.
If you do end up serving this as a main dish, it’s great in warmed corn tortillas and topped with sour cream or greek yogurt. I also love adding extra cilantro on top and guac.
I hope you guys enjoy this recipe. My mom is basically in love with it, therefore I know it’s good. If you make anything from AK, be sure to tag #ambitiouskitchen on Instagram so I can see what you’re cooking up!
More healthy appetizers you’ll love:
Black Bean, Corn and Quinoa Enchilada Bake
- ½ cup uncooked quinoa
- 1 teaspoon olive oil
- 1 yellow onion, chopped
- 3 cloves garlic
- 3 tablespoons chili powder
- 1 teaspoon cumin
- 1/4 teaspoon salt, plus more to taste
- 1/2 teaspoon dried oregano
- 1 (15 oz) can Muir Glen organic tomato sauce
- 3/4 cup water
- 1 (15 oz) can Muir Glen organic fire-roasted diced tomatoes, drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can sweet corn, drained
- 1/4 cup finely chopped cilantro, plus extra for garnish
- 1 1/2 cups of shredded colby jack or mexican cheese
Place 1 cup of water and 1/2 cup quinoa in a small saucepan and place over high heat. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and fluff quinoa with fork.
Preheat oven to 350 degrees F.
To make homemade enchilada sauce: In a medium saucepan or skillet, heat olive oil over medium high heat. Add in onions and cook, stirring frequently until they become translucent, about 5 mins. Add in garlic, chili powder, cumin, salt and oregano and cook for 30 more seconds. Add in tomato sauce and water; stir well to combine. Reduce heat to medium-low and simmer sauce for 10 minutes.
While sauce is simmering, add drained fire-roasted tomatoes, black beans, corn, cooked quinoa and cilantro to a large bowl.
Next, add in your homemade enchilada sauce and 1/2 cup of shredded cheese.
Pour into a 2-quart oven-safe casserole dish. Sprinkle remaining cheese over the top. Bake for 15-20 minutes or until cheese on top is completely melted and the filling is bubbling.
Recipe makes 6 servings as a dish. If this is for entertaining, the recipe will serve 10-12.
The nutrition for this recipe is based on 6 servings for a meal.
Disclaimer: This post is part of a partnership I have with Muir Glen. I love their organic products and highly recommend them. Thanks for continuing to support Ambitious Kitchen!
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