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!!
- 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
- 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
Preheat the oven to 400F
In a small bowl, combine all the ingredients for the enchilada sauce and mix.
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.
Top with cheddar cheese, and bake at 400F for 25 min.
Finish off with avocado and fresh cilantro.
*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.