Description
A hearty and flavorful quinoa enchilada casserole that is easy to make.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes
- 1 cup enchilada sauce
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup shredded cheese
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Rinse the quinoa under cold water.
- In a pot, combine quinoa and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- In a large bowl, mix cooked quinoa, black beans, corn, diced tomatoes, enchilada sauce, cumin, and chili powder.
- Transfer the mixture to a baking dish and spread evenly.
- Top with shredded cheese.
- Bake for 25 minutes or until cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
Notes
- Use any type of beans you prefer.
- For a spicier dish, add jalapeños.
- Can be made ahead and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 300
- Sugar: 2g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 20mg
Keywords: Quinoa Enchilada Casserole, Vegetarian Casserole, Healthy Dinner