Quinoa Enchilada Casserole
A hearty vegetarian casserole with protein-rich quinoa and rich, enchilada flavor. Satisfying as a main dish, but also a great side or burrito filling! Inspired by Damn Delicious' Quinoa Enchilada Casserole
Servings: 5 servings
Ingredients
- 2 cups corn
- 2 cups black beans
- 1 can diced chiles drained
- 10 oz enchilada sauce
- ¾ cup quinoa
- 1 ½ cup water
- 1 teaspoon cumin
- 1 teaspoon chile powder
- ½ teaspoon pepper
- ½ teaspoon salt
- 1 cup cheddar shredded
- 1 cup mozzarella shredded
- 2 T chopped cilantro plus 1 T extra for garnish
Instructions
- Preheat oven to 375 degrees.
- Place the quinoa and water in a pan, cover with a tight fitting lid, and bring to a boil.
- Reduce heat to a simmer, and cook for 15 to 20 minutes ( until the water is absorbed by the quinoa ).
- In a large bowl, mix ½ cup of each cheese, plus all of the other ingredients, with the cooked quinoa.
- Scrape into a pan that is roughly 8x8 ( 9x9 is fine, too ), or you can use your favorite stainless steel chef's pan like I did in the pictures. Top with the remaining cheese.
- Bake at 375 for 20 minutes.
- Garnish with cilantro, and serve!