Mexican Enchilada Bake with Quinoa

Mexican Enchilada Bake with Quinoa

  • 40 min
  • 720 calories

This easy Mexican enchilada bake is loaded with classic Mexican flavours. Smoky paprika, a hint of chilli, beef and beans, corn and cheese, with the unexpected twist of quinoa. Everyone in the family will love this one pot wonder!

Number of servings


  • 300 Gram Beef Mince 300 Gram Beef Mince
  • 1 Brown Onion 1 Brown Onion
  • 75 Gram Sweetcorn Kernels 75 Gram Sweetcorn Kernels
  • 1 Green Capsicum 1 Green Capsicum
  • 100 Gram Black Beans 100 Gram Black Beans
  • 1⁄3 Bunch Silverbeet 13 Bunch Silverbeet
  • 2 Tbsp Taco Seasoning 2 Tbsp Taco Seasoning
  • 2 Tbsp Tomato Paste 2 Tbsp Tomato Paste
  • 3⁄4 Cup Tri Colour Quinoa 34 Cup Tri Colour Quinoa
  • 1⁄2 Cup Tasty Cheese (grated) 12 Cup Tasty Cheese (grated)
  • 1 Spring Onion 1 Spring Onion
  • 1 Lime 1 Lime

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Step-by-step instructions

First Things First

Our vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.

As well as your basic cooking tools, you will need...

Frying-Pan or Baking Dish

Step 1

1 Cook Quinoa

Preheat grill or oven to 180°C. Pour tri-colour quinoa into a fine sieve/colander and rinse well under cold water. Place quinoa in a pot with 112 cups water and bring to the boil. Reduce heat and simmer for about 10 minutes or until all liquid has been soaked up and quinoa is tender and fluffy.

Tip! When swapping the chef selected protein adjust the cooking times and method to ensure your protein is properly cooked and therefore safe to eat.

Step 2

2 Prepare Ingredients

Peel and dice onion. Deseed and finely dice capsicum. Remove silverbeet stems and cut leaves into 1 cm strips. Finely slice the spring onion, discarding the root. Drain and rinse the black beans

Step 3

3 Cook Enchilada Mince

To a oven safe frying pan over a medium high heat, add a drizzle of olive oil. Add the onions and capsicum and saute for 2-3 minutes. Add the mince and cook for 5 minutes until browned, breaking up any clumps with a spoon. Add black beans, taco seasoning, tomato paste and 1/2 cup water, stir to combine. Cook until fragrant, about 2 minutes.

Tip! If you do not have an oven safe frying pan just transfer the mix to a baking dish in step 4.

Step 4

4 Finish Enchilada Bake

Add silverbeet, corn and quinoa and mix until combined and silverbeet has wilted. Squeeze over lime juice (to taste) and season with salt and pepper. Sprinkle cheese over the top and put the pan in the oven or under grill until cheese has melted and is gooey.

Step 5

5 You Plate It!

Remove the enchilada bake from the oven and scatter spring onions over the dish. Divide between serving plates and garnish with any remaining lime.

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