Quinoa Enchilada Casserole


Another Mexican recipe from the South Arm Women Community Kitchen. For this kitchen, Michelle shared a Quinoa Enchilada Casserole.

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We served the Quinoa Enchilada Casserole with sides of chopped tomatoes, avocado, romaine lettuce and cilantro.

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This is a healthy enchilada baked that you can enjoy quilt-free. It is made with chockfull of quinoa, black beans and cheesy goodness which are high in protein. Leftovers taste even better.

Ingredients

  • 1 cup quinoa
  • 1 (10-ounce) can mild enchilada sauce (red or green)
  • 1 (4.5-ounce) can chopped green chilies, drained
  • 1/2 cup corn kernels, frozen, canned or roasted
  • 1/2 cup canned black beans, drained and rinsed
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • kosher salt and freshly ground black pepper, to taste
  • 3/4 cup shredded cheddar cheese, divided
  • 3/4 cup shredded mozzarella cheese, divided
  • 1 avocado, halved, seeded, peeled and diced
  • 1 Roma tomato, diced
  • head of lettuce, chopped

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Source: damndelicious.com


Instructions

IMG_3234In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.Preheat oven to 375 degrees F. Lightly oil an 8×8 or 2 quart baking dish or coat with non-stick spray.
IMG_3238In a large bowl, combine enchilada sauce, green chilies, corn, black beans, cilantro. Stir in 1/2 cup cheddar cheese and 1/2 cup mozarella cheese.
IMG_3239Stir in the cooked quinoa.
IMG_3241Season with cumin, chili powder, salt and pepper to taste.
IMG_3243Spread quinoa mixture into the prepared baking dish. Top with remaining cheeses. 

 

IMG_3250Place into oven and bake until bubbly and cheeses have melted, about 15 minutes.

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