Ian Obermiller

Part time hacker, full time dad.

Quinoa Enchilada Casserole

Quinoa Enchilada Casserole

A lightened-up, healthy enchilada bake chockfull of quinoa, black beans and cheesy goodness!

Servings: 6 servings

Ingredients

Scale:
  • 1 cup quinoa
  • 1 (10-ounce) can red enchilada sauce
  • 1 (4-ounce) can diced green chiles, drained
  • ½ cup corn kernels, frozen, canned or roasted
  • ½ cup canned black beans, drained and rinsed
  • 2 tbsp chopped fresh cilantro leaves
  • ½ tsp cumin
  • ½ tsp chili powder
  • Kosher salt and freshly ground black pepper, to taste
  • ¾ cup shredded cheddar cheese, divided
  • ¾ cup shredded mozzarella cheese, divided
  • 1 avocado, halved, seeded, peeled and diced
  • 1 Roma tomato, diced

Directions

  1. In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
  2. Preheat oven to 375°F. Lightly coat a 9x13 baking dish with nonstick spray.
  3. In a large bowl, combine quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Stir in ½ cup cheddar cheese and ½ cup mozzarella cheese.
  4. Spread quinoa mixture into the prepared baking dish. Top with remaining cheeses. Place into oven and bake until bubbly and cheeses have melted, about 15 minutes.
  5. Serve immediately, garnished with avocado and tomato, if desired.

Adapated from Damn Delicious.