1-Getting started with this Green Chile Enchilada Quinoa Bake is straightforward and fun. Begin by preheating your oven to 350 degrees F and greasing a 9×13 baking dish with cooking spray. This sets the stage for a dish that’s ready in about 1 hour 15 minutes total, including a 15-minute prep time.

2-First, rinse 1 cup of uncooked quinoa and add it to a medium saucepan with 2 cups of water. Bring it to a boil over medium heat, then simmer for about 15 minutes until the water is absorbed and the quinoa is fluffy. While that’s cooking, heat 1 tablespoon of olive oil in a large skillet and sauté 1 small diced onion and 3 cloves of minced garlic until softened, about 5 minutes.

3-Next, add 10 cups of packed fresh spinach leaves to the skillet and cook until wilted, around 5 minutes. Stir in the juice of 1 small lime, 1/2 teaspoon ground cumin, 1 teaspoon chili powder, and 1/3 cup chopped cilantro for extra flavor. In a large bowl, combine the cooked quinoa with 2 10 oz cans of green chile enchilada sauce, 1/2 cup reduced fat sour cream or plain Greek yogurt, 1 4 oz can diced green chiles, the spinach mixture, and 1 15 oz can of drained and rinsed white beans.

4-Gently mix everything together, then stir in 1 cup of shredded Pepper Jack or Monterey Jack cheese. Pour the mixture into your prepared baking dish and top with the remaining 1 cup of cheese. Cover with foil and bake for 20 minutes, then uncover and bake for another 10-15 minutes until the cheese melts and edges bubble. Let it cool for 10 minutes before serving, and garnish with 1 diced avocado and extra chopped cilantro if you like. For more recipe ideas like this, check out our easy vegetarian recipes on the blog.