Quinoa Enchilada Casserole
User Reviews
5.0
252 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
40 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
American
Quinoa Enchilada Casserole
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A lightened-up, healthy enchilada bake that you can enjoy guilt-free, chockfull of quinoa, black beans and cheesy goodness!
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Ingredients
- 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
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 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
252 reviews
Excellent
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