Grammy's Kitchen · Enchiladas · Quinoa Enchilada Bake
One of 122 enchiladas recipes we measured
from www.isabeleats.com
7 cooks on www.isabeleats.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 122.
| this recipe | typical | |
|---|---|---|
| fat | 4% | 0% |
| protein add | 100% | 100% |
| aromatics | 23% | 6% |
| vegetables and beans | 75% | 1% |
| liquid | 47% | 39% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 364 g | 4 cups chopped broccoli florets ((about 1 large bunch, stalks removed)) |
| 120 g | 1 large red bell pepper, (chopped into chunks (about 1 1/2 cups)) |
| 150 g | 1 large yellow onion, (chopped) |
| 27 g | 2 tablespoons olive oil |
| 1 g | 1/4 teaspoon garlic powder |
| 1 g | 1/2 teaspoon coriander |
| 1 g | 1/2 teaspoon ground cumin |
| salt and black pepper, (to taste) | |
| 1 cup quinoa, (uncooked (or about 4 cups cooked)) | |
| 113 g | 2 4-ounce cans chopped green chiles |
| 425 g | 1 15-ounce can black beans, (drained and rinsed) |
| 306 g | 1 1/4 cups enchilada sauce |
| 224 g | 2 cups shredded mozzarella cheese, (divided) |
| tomatoes, avocados and cilantro, (for topping) |
Method: 5 steps, published by www.isabeleats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Made this a few days ago and my husband and I absolutely loved it!! I switched up the veggies a bit (roasted a mix of broccoli, cauliflower, and whole mushrooms) but other than that, followed recipe to a tee. Made for great leftovers and will definitely cook t” — a cook, 5.0★
“This is one of my favorite easy weekday meals to make. Delicious and easy :) Plus it makes great left overs 😋 I have found that the better the enchilada sauce is, the better the whole dish is.” — a cook, 5.0★