Quinoa Enchilada Casserole
Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
4.97 out of 5 stars
(82)
Ingredients
6 servings
- 1 cup quinoa
- 1 (10-ounce) can red enchilada sauce
- 1 (4-ounce) can diced green chiles, drained
- ½ cup corn kernels, frozen, canned or roasted
- ½ cup canned black beans, drained and rinsed
- 2 tablespoons chopped fresh cilantro leaves
- ½ teaspoon cumin
- ½ teaspoon chili powder
- Kosher salt and freshly ground black pepper, to taste
- ¾ cup shredded cheddar cheese, divided
- ¾ cup shredded mozzarella cheese, divided
- 1 avocado, halved, seeded, peeled and diced
- 1 Roma tomato, diced
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Preparation
Step 1
In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
Step 2
Preheat oven to 375 degrees F. Lightly coat a 9 x 13 baking dish with nonstick spray.
Step 3
In a large bowl, combine quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Stir in 1/2 cup cheddar cheese and 1/2 cup mozzarella cheese.
Step 4
Spread quinoa mixture into the prepared baking dish. Top with remaining cheeses. Place into oven and bake until bubbly and cheeses have melted, about 15 minutes.
Step 5
Serve immediately, garnished with avocado and tomato, if desired.
Step 6
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Chef's notes
You can use about 2 cups cooked quinoa if you have leftovers.
Homemade enchilada sauce can be used as an alternative.
Vegetables like mushrooms, spinach, zucchini, and/or carrots can be added for picky eaters.
Ground taco meat or leftover rotisserie chicken can be mixed in.
This dish is freezer-friendly; freeze the leftovers in individual freezer bags, thaw overnight, and reheat.
For a vegan version, substitute vegan cheeses for cheddar and mozzarella.
