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Quinoa Enchilada Dip

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! This is a great one for those of you who enjoy tailgating or for those of you who just like having a group over for an array of apps!

The enchilada sauce is going to tickle those taste buds. Can you say yum?  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.  

Quinoa Enchilada Dip recipeThe dip contains nutrient dense ingredients such as quinoa, peppers, and black beans.  The black beans are a great source of fiber and protein. The quinoa is a complete, plant-based protein and is also an excellent source of manganese, phosphorous, and copper. Peppers are an excellent source of vitamin C and contain cancer fighting properties.  Be sure to top this dip off with some avocado slices and fresh cilantro to make it not only delicious but gorgeous too!

You know what this means: even game day can be healthy and plant-based! Entertaining others or being assigned a side dish to that party is now simple, quick, and healthy! Do you have other healthy dips that you enjoy when entertaining or celebrating? Comment below!

Quinoa Enchilada Dip
Serves 5
Total Time
30 min
Total Time
30 min
  1. 2 cups of cooked quinoa*
  2. 3/4 cups of cooked black beans
  3. 1 medium tomato, chopped
  4. 1 small red bell pepper, chopped
  5. 1/2 jalapeño, chopped
  6. 1/4 small red onion, chopped
  7. 3 ounces of shredded cheddar cheese
  8. 1/2 avocado, cubed
  9. 1 tablespoon of fresh cilantro leaves
For the enchilada sauce
  1. 1 cup of tomato sauce
  2. 1/4 teaspoon of chili powder
  3. 1/4 teaspoon of cumin
  4. 1/4 teaspoon of garlic powder
  5. Salt to taste
  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.
  1. *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.
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on Quinoa Enchilada Dip

  1. Cara
    January 30, 2016 at 9:00 pm (2 years ago)

    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!

    • Susanne
      July 30, 2017 at 9:48 pm (7 months ago)

      Try rinsing your quinoa longer before you cook it.

    January 30, 2016 at 9:08 pm (2 years ago)

    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.

    • Wendy
      January 31, 2016 at 2:14 pm (2 years ago)

      amazing! hey dad!

    • Marilyn Rowser
      August 7, 2016 at 2:57 pm (2 years ago)

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

      Marilyn Rowser
      Washington, DC

  3. K
    January 30, 2016 at 9:28 pm (2 years ago)

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

  4. Cassie Tran
    January 31, 2016 at 6:26 am (2 years ago)

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

  5. Jill S.
    February 1, 2016 at 10:18 pm (2 years ago)

    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?

    • Wendy
      February 2, 2016 at 2:06 am (2 years ago)

      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!

  6. Dorota |
    February 2, 2016 at 10:23 am (2 years ago)

    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?

    • Sandra
      July 20, 2017 at 5:41 pm (7 months ago)

      Does your program give carb and protein numbers?

      • Wendy
        July 20, 2017 at 9:57 pm (7 months ago)

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

        • Cwebdog
          July 21, 2017 at 11:40 pm (7 months ago)

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

          • Wendy
            July 24, 2017 at 8:37 pm (7 months ago)

            Hey! See Lori’s comment.

        • Lori
          July 22, 2017 at 7:11 pm (7 months ago)

          When I plugged the ingredients in at, 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

          • Wendy
            July 24, 2017 at 8:37 pm (7 months ago)

            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
    February 3, 2016 at 2:46 am (2 years ago)

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

  8. Katie @ 24 Carrot Life
    February 6, 2016 at 5:00 pm (2 years ago)

    Oh my gosh this looks heavenly!

  9. Hetal Patel
    September 29, 2016 at 3:40 pm (1 year ago)

    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!

    • Wendy
      September 29, 2016 at 5:59 pm (1 year ago)

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

  10. Rob
    July 11, 2017 at 12:32 am (8 months ago)

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

    • Wendy
      July 11, 2017 at 1:26 pm (8 months ago)

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

  11. Gaby
    July 24, 2017 at 11:29 am (7 months ago)

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

    • Wendy
      July 24, 2017 at 8:30 pm (7 months ago)

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

  12. Mary Claire
    July 24, 2017 at 11:49 pm (7 months ago)

    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!

    • Wendy
      July 26, 2017 at 9:51 pm (7 months ago)

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

  13. Nicole
    July 27, 2017 at 9:16 pm (7 months ago)

    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.

    • Wendy
      July 28, 2017 at 6:06 pm (7 months ago)

      That sounds delicious! Love the remixes

  14. Marissa | Marissa's Teachable Moments
    November 6, 2017 at 9:57 pm (4 months ago)

    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.

    • Wendy
      November 6, 2017 at 10:11 pm (4 months ago)

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

      • Marissa | Marissa's Teachable Moments
        November 6, 2017 at 10:46 pm (4 months ago)

        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 🙂


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