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Quinoa Enchilada Casserole: Easy and Delicious Weeknight Meal

Quinoa Enchilada Casserole

A nutritious and flavorful twist on traditional enchiladas, this Quinoa Enchilada Casserole is perfect for busy weeknights.

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 bell pepper, diced
  • 1 cup shredded cheese

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a large saucepan, combine quinoa and vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
  3. In a large bowl, mix cooked quinoa, black beans, corn, diced tomatoes, enchilada sauce, cumin, chili powder, and bell pepper.
  4. Transfer the mixture to a greased baking dish and top with shredded cheese.
  5. Bake for 25-30 minutes until the cheese is bubbly and golden.

Notes

  • Serve with avocado slices and cilantro for extra flavor.
  • This dish can be made ahead of time and stored in the fridge before baking.

Nutrition

Keywords: Quinoa, Enchiladas, Casserole, Vegetarian, Easy Meal