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Servings: 4

Weight Watcher Smart Points: 10

Preparation Time: 15 Minutes

Cooking Time: 10 Minutes

Ready In: 25 Minutes


  • 1 tablespoon butter ( I use Earth Balance)
  • ¼ teaspoon chipotle chili powder or cayenne
  • 1 cup cooked quinoa
  • 4 corn tortillas (I use my quinoa corn tortillas)
  • 1 tablespoon minced garlic (more or less to taste)
  • 2 tablespoons nutritional yeast, optional (see note)
  • 1 onion, chopped fine
  • ½ cup shredded pepper jack (I use daiya)
  • 1 ½ tablespoons quinoa flour (or flour)
  • 1 ½ cups refried beans (about one can)
  • Sour cream, optional (I used tofutti)
  • 1 tablespoon taco seasoning mix
  • 1 cup chopped tomatoes
  • 1 cup gluten free vegetable broth (or broth)


  1. Preheat oven to 400 degrees.Heat a large skillet over medium heat
  2. Spray with olive oil and add chopped onion
  3. Cook for 8 to 10 minutes, until onion is tender
  4. Add quinoa and cook for another few minutes.Meanwhile, melt butter in a medium saucepan over medium heat
  5. Add garlic and cook for 30 seconds to one minute, or until fragrant
  6. Add flour and cook for 30 seconds whisking until well combined
  7. Add vegetable broth, taco seasoning, nutritional yeast (optional), chipotle chili powder and tomatoes
  8. Bring to a boil and cook for two minutes
  9. Reserve ½ cup of tomato mixture and add the remainder to the quinoa mixture.Spread ½ cup of refried beans on a tortilla and place in a pie plate or cake pan lined with parchment paper
  10. (Lining with parchment is optional - if you don't spray well!) Top with ½ cup of quinoa mixture and a small sprinkle of cheese
  11. Repeat layers, ending with a tortilla
  12. Spread reserved tomato mixture over tortilla and top with cheese
  13. Bake for 10 minutes.Cut into four wedges
  14. Top with sour cream if desired.

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