Quinoa Enchilada Casserole Vegetarian Recipes
QUINOA ENCHILADA CASSEROLE (VEGETARIAN)
This Quinoa Enchilada Casserole recipe is a healthy gluten free meal! This vegetarian enchilada bake is made with black beans and cheese.
Provided by Christine Rooney
Categories Main Course
Time 45m
Number Of Ingredients 14
Steps:
- Rinse 2 cups of quinoa under running water for a minute or so. This will help to remove any bitter taste as it cooks.
- Add 4 cups of water to a pot and bring to a boil. Once the water is boiling add 2 cups of quinoa. Reduce heat to a low boil, cover, and cook for 15 minutes or so.
- Once the quinoa has absorbed all the water fluff it with a fork, turn off the burner, and allow the quinoa to sit covered for 5 minutes or so.
- Once the quinoa is cooked add it to a large mixing bowl.
- Drain and rinse 2 15 oz. cans of black beans. Add them to the bowl with the quinoa along with 2 cups of frozen corn.
- To the bowl add 1 tsp. each of garlic powder, onion powder, smoked paprika, cumin, salt and pepper. Stir until completely combined with a large spoon.
- Spray a 9x13" casserole dish with cooking spray. Pour the quinoa mixture into the pan and spread evenly across the bottom. Add 2 1/2 cups of red enchilada sauce to the quinoa and stir until combined. Sprinkle 1 cup of shredded cheese into the quinoa and fold into the mixture with a large spoon.
- Place the casserole into an oven that has been heated to 375 degrees and bake for 25 minutes. Remove, sprinkle another cup of shredded cheese over the top, and return to the oven for another 5 minutes or until the cheese is melted and bubbly. Remove and allow to cool slightly before serving.
- Topping Suggestions: I recommend topping this casserole with something like avocado or cilantro to brighten it up. Something pickled like jarred jalapenos, pickled onions or radishes are great as well as diced tomatoes, lime, sour cream, or lettuce.
Nutrition Facts : ServingSize 2 cups, Calories 321 kcal, Carbohydrate 46 g, Protein 15 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 22 mg, Sodium 1077 mg, Fiber 6 g, Sugar 5 g
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