Quinoa Enchilada Casserole
A delicious Quinoa Enchilada Casserole that's lightened-up, healthy, and full of flavor with quinoa, black beans, and cheesy goodness.
Equipment
- saucepan
- baking dish
Ingredients
- 1 cup quinoa
- 1 can (10-ounce) red enchilada sauce
- 1 can (4-ounce) 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
Instructions
- In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
- Preheat oven to 375 degrees F. Lightly coat a 9 x 13 baking dish with nonstick spray.
- 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 ½ cup cheddar cheese and ½ cup mozzarella cheese.
- 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.
- Serve immediately, garnished with avocado and tomato, if desired.
Notes
5 stars (88 ratings)
Nutrition
Serving: 1servingCalories: 300kcalCarbohydrates: 45gProtein: 12gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 15mgSodium: 600mgPotassium: 800mgFiber: 10gSugar: 2gVitamin A: 15IUVitamin C: 20mgCalcium: 20mgIron: 15mg
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