Meatless Enchilada Bake

20150707_183617So this is another Damn Delicious inspired dish. She uses quinoa in hers. Personally, I LOVE quinoa. My husband is a different story.  He has an issue with the texture so I opted to substitute rice. It turned out AMAZING. I had to stop myself from eating all of it.

What You Need:

  • 1 cup rice (brown or plain)
  • 2 cups water
  • 1-10oz can Milk Enchilada Sauce
  • 1-4.5oz can chopped green chiles, drained
  • 1/2 cup corn kernels (I used frozen and I may roast them next time)
  • 1/2 cup black beans (i make an entire bag and freeze them for these instances)
  • 2 tablespoons chopped fresh cilantro leaves
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • Salt & Pepper ot taste
  • 1 1/2 cups mexican cheese blend
  • 1 avocado, halved, seeded, peeled, and diced
  • 1 tomato, diced
  • Pam or other non-stick spary

What To Do:

  1. Combine rice and water, cook according to package instructions.
  2. Preheat oven to 375 degrees.  Spray an 8×8 or 6×10 pan with non-stick spray.
  3. When the rice is almost done, in a large bowl mix together enchilada sauce, green chiles, corn, black beans, cilantro, cumin, chile powder, salt, and pepper. Once the rice is completed, add that in as well. Mix in 1 cup of cheese into the mixture.
  4. Pour mixture into pan.  Top with remaining cheese.  Bake for about 15 minutes, until cheese is melted and starting to bubble.
  5. Remove from oven and top with avocado and tomato. I love cilantro so I tossed a little more on top.  Serve immediately.

Top with sour cream and/or hot sauce for some extra flavor.

Serves 8: 417 calories, 18g fat, 12g protein, 1g sugar, 389 mg sodium (according to

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