Vegetarian Quinoa Enchilada Bake


We were fortunate enough to have Jameson’s amazing brother and sister-in-law come spend a week with us awhile back.  We had such a blast exploring our city, relaxing and just plain talking with them.  By getting hitched and combining our families have Jay and I have amassed an incredible, dynamic, ragtag group of exceptional family members.  We may have one of the largest immediate families in the history of mankind but we wouldn’t change it for the world. We so enjoy and cherish every second we have with any member of our brood.  So having Eton and Angela here with us to experience how we do our Brooklyn lifestyle was such a joy.

We ate out a little, but we ate in a lot because I seriously love having new taste buds to impress.  This Vegetarian Quinoa Enchilada Bake Quinoa  (with meat options to appease my carnivorous brother-in-law) was a hit and had Ange asking for the recipe as a souvenir.  I figured I shouldn’t keep the dish just to the family, but spread the love around.  Lately with our hectic schedules, we Jordan’s are all about this dish because it requires little prep, virtually no mess and leaves us leftovers for days.  It is the perfect, filling meal for the evenings when you need something quick but don’t have the time or energy to pull off a multi-course meal.  Enjoy.

Vegetarian Quinoa Enchilada Bake

Serves 6 hungry people


  • 1 cup quinoa
  • 1 jar of tomato sauce (I usually use a spicy arrabiata sauce or my own of purred diced tomatoes, garlic, oregano and basil)
  • 1 cup of salsa (I usually use the fresh pico)
  • 1 can of black beans
  • 2 red bell pepper
  • 2-3 cloves of garlic
  • 2 tablespoons chopped fresh cilantro leaves
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • salt and pepper to taste
  • 1 to 1.5 cups of grated, skim milk mozzarella (depending on how cheesy you want it)

Optional Additions

As garnishes you can serve with:

  • ground meat of your choice (Jameson usually uses ground chicken or turkey)
  • sour cream (or we use Greek yogurt instead)
  • tortillas
  • 1-2 avocados
  • 1 bunch of green onions


  1. In a large saucepan,add 2 cups water and the quinoa. Cook according to package instructions
  2. Preheat oven to 375 degrees
  3. Dice the bell pepper and mince the garlic and add to a large baking dish (I use my biggest, round pyrex).
  4. Stir in tomato sauce, salsa,  black beans, bell pepper, garlic, cilantro, cumin, chili powder, salt and pepper.
  5. When it is finished cooking, stir in quinoa.
  6. Stir in cheese.
  7. Place into oven and bake for about 15 minutes or until bubbly and cheeses have melted.
  8. While the dish is baking, prepare the garnishes you selected.  For example, dice the avocado and green onion.
  9. If you are serving with meat, cook the ground meat in a small frying pan with a little coconut oil
  10. Remove dish from the oven
  11. Serve with whichever garnishes you have selected. Enjoy!
    1. Note that this dish can be stored covered in the fridge for up to a week.

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