I’m a biiiigg fan of enchiladas. But then again, who isn’t? I’m also a big fan of easy, one pot meals that yield oodles of leftovers. Again, who isn’t?

This quinoa enchilada bake is a lightened up version of classic vegetarian enchiladas. Replacing the tortillas with quinoa, and way less cheese than traditional enchiladas.

To maximize ease, I used Trader Joe’s enchilada sauce (which I’m mildly obsessed with and highly recommend). This recipe takes all of 30 thirty minutes to make, and is an absolute crowd pleaser.

To my meat lovers, you can easily add some cooked chicken to this recipe, or even ground turkey or beef.

{Quinoa Enchilada Bake}

Serves 4-6

Ingredients:

• 1 cup quinoa

• 15 oz corn

• 15 oz black beans

• 15 oz chickpeas

• 1 red bell pepper, diced

• 1 can Trader Joe’s enchilada sauce

• Pepperjack cheese, cilantro and avocado to garnish

• Salt and pepper to taste

Directions:

1. Preheat the oven to 350.

2. Cook the quinoa according to instructions.

3. In a large mixing bowl, combine the quinoa, corn, black beans, chickpeas, red pepper, and enchilada sauce.

4. Place all the ingredients in a large dutch oven or baking dish. Top with a handful of pepperjack cheese.

5. Bake for 18 minutes. Turn off heat, and turn broiler to high. Broil for 1-3 minutes, or until cheese is lightly browned.

6. Garnish with cilantro and chopped avocado.