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    Quinoa Enchilada Dip

    Main Courses

    This quinoa enchilada dip recipe is perfect for those days when you’re expecting people over, and want to entertain them with a filling dish that won’t take you hours to do. But then again- I made this and enjoyed it for my weekly lunch (all by myself). So it really works either way. If you enjoy it as a dip, you can accompany it with some tortilla chips! 

    The enchilada sauce is fire. We’re making the sauce with tomato sauce, chili powder, cumin, garlic powder, and a dash of salt. For the base of the dip, we’re going to combine our quinoa, tomatoes, beans, peppers, and onions.  Then we will top with the sauce and some cheddar cheese and bake for 25 minutes. Enjoy!! 

    Print
    Quinoa Enchilada Dip
    Total Time
    30 mins
     
    Servings: 4 -6
    Ingredients
    • 2 cups of cooked quinoa*
    • 3/4 cups of cooked black beans
    • 1 medium tomato, chopped
    • 1 small red bell pepper, chopped
    • 1/2 jalapeño, chopped
    • 1/4 small red onion, chopped
    • 3 ounces of shredded cheddar cheese
    • 1/2 avocado, cubed
    • 1 tablespoon of fresh cilantro leaves
    For the enchilada sauce
    • 1 cup of tomato sauce
    • 1/4 teaspoon of chili powder
    • 1/4 teaspoon of cumin
    • 1/4 teaspoon of garlic powder
    • Salt to taste
    Instructions
    1. Preheat the oven to 400F
    2. In a small bowl, combine all the ingredients for the enchilada sauce and mix.
    3. In a oven-safe skillet or pan, combine the quinoa, beans, tomato, peppers, and onion. Then add the enchilada sauce evenly to the quinoa mix.
    4. Top with cheddar cheese, and bake at 400F for 25 min.
    5. Finish off with avocado and fresh cilantro.
    Recipe Notes

    *To make quinoa, boil 1 cup of quinoa in 2 cups of water for 25-30 min on low-medium heat with the cover on, until fluffy.

    31 Comments

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    Reader Interactions

    Comments

    1. Cara says

      January 30, 2016 at 9:00 pm

      It sounds like fantastic goodness. Unfortunately, I stopped eating qunioa because every time I did, I was eating dirt. Don’t get me wrong, I like it, but not the dirt. However, this weekend, I will be making the rice bowl, curry chickpeas, zucchini soup and the veggie bowl. Four meals of my choice for breakfast, lunch and dinner. Thanks for the recipes!

      Reply
      • Susanne says

        July 30, 2017 at 9:48 pm

        Try rinsing your quinoa longer before you cook it.

        Reply
    2. BRUCE ROWSER says

      January 30, 2016 at 9:08 pm

      Love what you guys have been doing. Been following for over 2 years now. I used some of your recipes for my life skills class in Speical ed. class.

      Reply
      • Wendy says

        January 31, 2016 at 2:14 pm

        amazing! hey dad!

        Reply
      • Marilyn Rowser says

        August 7, 2016 at 2:57 pm

        Omg! Big office hit! I’ve already been asked to make next year for our annul March Madness party??.

        Marilyn Rowser
        Washington, DC

        Reply
    3. K says

      January 30, 2016 at 9:28 pm

      OMG! I cannot wait to make this…and I just bought another bag of quinoa. It’s on!

      Reply
    4. Cassie Tran says

      January 31, 2016 at 6:26 am

      Sounds perfect, ladies! I love this idea for a good Mexican dinner to share with the family!

      Reply
    5. Jill S. says

      February 1, 2016 at 10:18 pm

      Is the nutritional value posted for these recipes? It would help for those of with dietary restrictions. Also, do you recommend a healthy tortilla chip brand or recipe?

      Reply
      • Wendy says

        February 2, 2016 at 2:06 am

        hey there! it takes tons of time to calculate nutrition data. we had a plugin installed that generated a nutrition label, but it wasn’t accurate so we removed it 🙁 sorry! for tortilla chips, I usually grab one of the ones from trader joes. whichever you choose to buy, just make sure it has less than 5% sodium and has less than 150 calories per serving (also- try to get chips that don’t have more than 3 ingredients in them- corn, oil, and salt- which is optional) hope this helps!

        Reply
    6. Dorota | HappyForks.com says

      February 2, 2016 at 10:23 am

      Hi, counting the nutritional value can be easy, it depends on the calculator. 1 pound of this dish provides 432 kcal. Do you need any further informations?

      Reply
      • Sandra says

        July 20, 2017 at 5:41 pm

        Does your program give carb and protein numbers?

        Reply
        • Wendy says

          July 20, 2017 at 9:57 pm

          We don’t, sorry! Takes too long to calculate accurately

          Reply
          • Cwebdog says

            July 21, 2017 at 11:40 pm

            I really need the calories, fat, carbs, protein info. Sounds good though!

            Reply
            • Wendy says

              July 24, 2017 at 8:37 pm

              Hey! See Lori’s comment.

          • Lori says

            July 22, 2017 at 7:11 pm

            When I plugged the ingredients in at verywell.com, I got the nutrition facts below; does it seem about right, or at least more so than the plugin you had to stop using because it wasn’t accurate? I’m looking forward to trying the recipe, but I need to know some of the nutrition information, so that it’s accounted for correctly in my daily totals on my Fitbit app.

            Nutrition Facts
            Servings: 5
            Per Serving % Daily Value*
            Calories 486
            Total Fat 14.3g 18%
            Saturated Fat 5g 25%
            Trans Fat 0g
            Cholesterol 18mg 6%
            Sodium 403mg 18%
            Potassium 1209mg 26%
            Total Carb 69.8g 23%
            Dietary Fiber 12.1g 43%
            Sugars 5g
            Protein 21.7g
            Vitamin A 48% · Vitamin C 93%
            Calcium 16% · Iron 31%
            *Based on a 2,000 calorie diet

            Reply
            • Wendy says

              July 24, 2017 at 8:37 pm

              Hey there, the calories sounds about right. In terms of other nutrients, it really depends on the kinds of products you’re using. For example, the sodium content is going to be way lower if you use a tomato sauce that is low in sodium. Based on the information you have, we would recommend going with what you think is the best fit for your health.

    7. Cathena says

      February 3, 2016 at 2:46 am

      This was soooo good & very filling. For chips I used Simply Nature veggie & flaxseed tortillas. Will definitely make again!!!

      Reply
    8. Katie @ 24 Carrot Life says

      February 6, 2016 at 5:00 pm

      Oh my gosh this looks heavenly!

      Reply
    9. Hetal Patel says

      September 29, 2016 at 3:40 pm

      I’m new to your guys blog and I am just going through all the recipes and I am IN LOVE!!!! As someone in the field of nutrition and dietetics, it is so refreshing to see a blog page where dietitians are the bloggers and vegetarian recipes at that! I can’t wait to explore this site even more! Just had to give a shoutout! So happy I found this blog!

      Reply
      • Wendy says

        September 29, 2016 at 5:59 pm

        aww thank you so much!!! we love connecting with fellow RD’s! keep in touch xoxo

        Reply
    10. Rob says

      July 11, 2017 at 12:32 am

      What are the calories and info per serving? Serving size?

      Reply
      • Wendy says

        July 11, 2017 at 1:26 pm

        Hey there, we don’t provide nutritional data for our recipes because it takes too long to calculate accurately

        Reply
    11. Gaby says

      July 24, 2017 at 11:29 am

      Hi, I was wondering if I could make this in a crock pot?

      Reply
      • Wendy says

        July 24, 2017 at 8:30 pm

        Hey! Haven’t tried it but I don’t see why not!

        Reply
    12. Mary Claire says

      July 24, 2017 at 11:49 pm

      We made this tonight for dinner and it was delicious…with no guilt!! My family loved it. So glad to find your blog…RDs who know good food. I’m looking forward to trying more of your recipes! Thanks, Wendy and Jess!

      Reply
      • Wendy says

        July 26, 2017 at 9:51 pm

        AWw that means so much to us! Thank you for those words

        Reply
    13. Nicole says

      July 27, 2017 at 9:16 pm

      I made this recipe last night and added a little oregano and baked it with the cilantro instead of adding it later. With 10 minutes baking time left I took it out and added some rotisserie shredded chicken breast, stirred it in, and put it back in the oven (the husband must have his meat!). It’s hearty enough to eat as a meal so I doubled the recipe and put them in to six lunch containers sans chips.

      Reply
      • Wendy says

        July 28, 2017 at 6:06 pm

        That sounds delicious! Love the remixes

        Reply
    14. Marissa | Marissa's Teachable Moments says

      November 6, 2017 at 9:57 pm

      I just made this and set my mouth on fire; it looked too good to let it cool when I took it out the oven.

      Reply
      • Wendy says

        November 6, 2017 at 10:11 pm

        Oh nooooo, that’s the worse. Hopefully it tasted good once it cooled down?

        Reply
        • Marissa | Marissa's Teachable Moments says

          November 6, 2017 at 10:46 pm

          Sooo good! I think I might use the leftovers for a bowl or salad. That’s how good it was, I’m already thinking about the leftovers 🙂

          Reply

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