Quinoa Enchilada Casserole
November 22, 2016
I love enchiladas and I love enchilada casserole.
But sometimes I don’t feel like making enchiladas or enchilada casserole because, let’s be honest, it’s pretty time consuming (especially if you’re making (cauli) tortillas from scratch) and it might not be a great solution for a weekday night dinner.
But this, this is so easy.
It can be a quick weeknight dinner option when you don’t wish to spend the entire day slogging in the kitchen, it can also be a hearty dish for holidays and get-togethers, and it’s perfect to make ahead of time and pack for lunch.
Truth to be told, this is one of those recipes that tastes even better the next day. That’s why I love to double it, then divide it into portions, and reheat throughout the week.
Essentially this Quinoa Enchilada Casserole has all the great flavors of enchiladas minus the tortillas.
There’s no wrapping, rolling, and stacking.
Just mix it all together, pop in the oven, and voilà, dinner is served.
No muss, no fuss.
Throw everything in one dish, pop it in the oven, and wait for awesomeness to bake before your eyes. Then you have food for days.
If you’re still hesitant about quinoa (may I ask you why?) this might be the recipe for you.
Simple, easy, quick, and so delicious.
All in all a tasty and complete vegetarian dish.
Now go make some!
Quinoa Enchilada Casserole Print this recipe!
Adapted from AllRecipes
1 cup quinoa
1 teaspoon cumin
½ teaspoon chili powder
1 teaspoon fine grain salt
1 cup enchilada sauce (make your own enchilada sauce with this recipe)
1 (4 oz) can chopped green chiles (I used mild ones)
½ cup corn kernels (canned, frozen or roasted)
½ cup black beans, drained and rinsed
2 tablespoons chopped cilantro (or parsley)
¾ cup shredded Manchego cheese (or Monterey Jack or cheddar), divided
¾ cup shredded queso fresco (or mozzarella cheese), divided
1 avocado, seeded, peeled, and diced
1 medium tomato, seeded and diced
Cook quinoa according to package instructions. Allow to cool and fluff with a fork.
Preheat oven to 375°F (190°C) and place a rack in the middle.
Lightly grease a 2-quart (8x8 inch) baking dish. Set aside.
In a nonstick skillet over medium-high heat, toss and toast quinoa with cumin and chili powder for 2 minutes.
Season with salt and transfer to a large bowl. Add enchilada sauce, green chiles, corn, black beans, and half of the cilantro. Mix to combine.
Stir in ½ cup of Manchego cheese and ½ cup of queso fresco.
Spread quinoa mixture into the prepared baking dish and top with remaining cheese.
Bake for 15 to 20 minutes, until cheese is bubbly.
Serve immediately garnished with avocado, tomato, and remaining cilantro.
One serving yields 281 calories, 21 grams of fat, 50 grams of carbs, and 12 grams of protein.