Description
A hearty quinoa enchilada casserole packed with flavor and nutrition.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes
- 1 cup enchilada sauce
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup shredded cheese
- 1/4 cup chopped cilantro
Instructions
- Preheat oven to 350°F (175°C).
- Rinse quinoa under cold water.
- In a pot, combine quinoa and vegetable broth. Bring to a boil.
- Reduce heat, cover, and simmer for 15 minutes.
- In a large bowl, mix cooked quinoa, black beans, corn, tomatoes, enchilada sauce, cumin, and chili powder.
- Pour mixture into a greased baking dish.
- Top with shredded cheese.
- Bake for 20-25 minutes until cheese is melted and bubbly.
- Garnish with cilantro before serving.
Notes
- Store leftovers in the fridge for up to 3 days.
- This dish can be made ahead and frozen.
- Adjust spices to your taste.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 4g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 15mg
Keywords: Quinoa Enchilada Casserole