Vegetarian Quinoa Enchilada Casserole

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  • 1 cup quinoa, uncooked and rinsed
  • 1 cup onions, chopped
  • 1 teaspoon garlic, minced
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (10-ounce) can Old El Paso mild red enchilada sauce or your favorite
  • 1 (4.5-ounce) can Ortega mild green chiles, chopped
  • ½ cup frozen corn kernels, defrosted
  • ½ cup nonfat plain yogurt or fat-free sour cream
  • ½ cup light Mexican cheese blend or light cheddar cheese
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon salt
  • Black pepper, to taste
  • ¾ cup tomatoes, chopped and drained
  • ⅓ cup scallions, chopped
  • ½ cup light Mexican cheese blend or light cheddar cheese
  • 6 tablespoons salsa
  • 6 tablespoons Plain nonfat yogurt or fat-free sour cream


  1.  Add to 2 cups water in a large saucepan.
  2. According to package instructions stir in quinoa and cook.
  3. Preheat oven to 350°. Lightly coat a 9 x 9 inch square baking dish with cooking spray.
  4. Add onions and garlic in safe Bowl and put In a microwave. Cook for 3 minutes to soften.
  5. In a large bowl, combine cooked quinoa, cooked onions and garlic, drained black beans, enchilada sauce, green chiles, corn, ½ cup yogurt or sour cream, ½ cup light shredded cheese, chili powder and cumin.
  6. Season with salt and pepper, to taste. Mix well.
  7. Spread quinoa mixture into baking dish. Cover with foil and bake for 20 minutes. Remove from oven. Top with the tomatoes, scallions and ½ cup cheese. Bake uncovered for 10 more minutes. Let sit for at least 10 minutes to set, before slices into servings.
  8. Makes 6 servings.
  9. Each serving 1 slice. Topped 1 tablespoon salsa and nonfat plain yogurt or sour cream, if desired.

Nutrition Information:

  • for 1 skinny serving
  • Smart Points & Point Plus: 8
  • 293 calories
  • 7g fat
  • 1g sat fat
  • 0mg chol
  • 15g prot
  • 45g carbs
  • 7g fiber
  • 654 sod
  • 4g sugar

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