Quinoa Enchilada Casserole: Easy and Delicious Weeknight Meal
A nutritious and flavorful twist on traditional enchiladas, this Quinoa Enchilada Casserole is perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
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
- Preheat the oven to 375°F (190°C).
- In a large saucepan, combine quinoa and vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
- In a large bowl, mix cooked quinoa, black beans, corn, diced tomatoes, enchilada sauce, cumin, chili powder, and bell pepper.
- Transfer the mixture to a greased baking dish and top with shredded cheese.
- 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
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 700mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 20mg
Keywords: Quinoa, Enchiladas, Casserole, Vegetarian, Easy Meal