Quinoa Enchilada Casserole


Serves: 6

This is the most amazing cheesy enchilada bake! It’s so good, you’ll never want to have traditional enchiladas ever again!

Rose's note: I had leftover chicken and added it. About 1 1/2 cups cubed. Delish!


Prep Time:
Cook Time:
Total Time:

Ingredients:

1 cup quinoa
1 (10-ounce) can mild enchilada sauce
1 (4.5-ounce) can mild green chili
1/2 cup corn kernals, frozen, canned, or roasted
1/2 cup canned black beans, drained and rinsed
2 tablespoons chopped fresh cilantro leaves
1/2 teaspoon cumin
1/2 teaspoon chili powder
Kosher salt and freshly ground black pepper, to taste
3/4 cup shredded Cheddar cheese
3/4 cup shredded mozzarella cheese
1 avocado, peeled, seeded, diced
1 roma tomato, diced

Directions:

In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
Preheat oven to 375 degrees F. Lightly oil an 8x8 or 2 quart baking dish or coat 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 1/2 cup cheddar cheese and 1/2 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.

Source: https://damndelicious.net/2014/07/07/quinoa-enchilada-casserole/



Add Recipe to Cook'n



blog comments powered by Disqus