Description
A hearty and nutritious quinoa enchilada casserole packed with flavor.
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 can enchilada sauce
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 cup shredded cheese (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Rinse quinoa under cold water.
- In a pot, combine quinoa and vegetable broth. Bring to a boil.
- Reduce heat and simmer for 15 minutes until liquid is absorbed.
- In a large bowl, mix cooked quinoa, black beans, corn, diced tomatoes, enchilada sauce, and spices.
- Transfer the mixture to a baking dish.
- If using, sprinkle cheese on top.
- Bake for 25-30 minutes until heated through.
- Let cool for 5 minutes before serving.
Notes
- Customize with your favorite veggies.
- Use gluten-free enchilada sauce for a gluten-free option.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 20mg
Keywords: Quinoa Enchilada Casserole, Vegan Casserole, Healthy Dinner