Quinoa Enchilada Casserole Recipe | Yummly

Name: Quinoa Enchilada Casserole Recipe | Yummly
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: American, Mexican, Latin American
Ingredients: 2 cups water; 1/2 cup uncooked quinoa (or 1 1/2 cups packaged cooked quinoa per 1/2 cup uncooked); 1 can enchilada sauce (10 oz. per can); 1 can diced tomatoes with green chiles (10 oz. per can); 1 cup corn; 1 1/4 cups black beans (drained and rinsed); 2 tablespoons chopped cilantro; 1/2 teaspoon cumin; 1/2 teaspoon paprika; 1/3 cup shredded Monterey Jack cheese (for casserole); 1/3 cup shredded mozzarella cheese (for casserole); 1/4 teaspoon salt; 1/8 teaspoon black pepper; 1/4 cup shredded Monterey Jack cheese (for topping); 1/4 cup shredded mozzarella cheese (for topping); 1 avocado (diced); 2 tablespoons sour cream (optional, for serving); 1 lime (optional, for serving)

7 steps

Prep:25minCook:25min

Updated at: Thu, 17 Aug 2023 12:16:05 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories223.2 kcal (11%)

Total Fat10.5 g (15%)

Carbs23.1 g (9%)

Sugars2.6 g (3%)

Protein10.5 g (21%)

Sodium752.6 mg (38%)

Fiber4.5 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

2 cupswater

½ cupquinoa

uncooked, or 1 1/2 cups packaged cooked quinoa per 1/2 cup uncooked

1 x 10 ozcan enchilada sauce

1can diced tomatoes with green chiles

1 cupcorn

1 ¼ cupsblack beans

drained and rinsed

2 tablespoonscilantro

chopped

½ teaspooncumin

½ teaspoonpaprika

⅓ cupshredded Monterey Jack cheese

for casserole

⅓ cupshredded mozzarella cheese

for casserole

¼ teaspoonsalt

⅛ teaspoonblack pepper

¼ cupshredded Monterey Jack cheese

for topping

¼ cupshredded mozzarella cheese

for topping

1avocado

diced

2 tablespoonssour cream

optional, for serving

1lime

optional, for serving

Instructions

Step 1

Preheat oven to 400°F.

Step 2

Bring water to a boil in a small pot over high heat. Add quinoa and return to a boil. Reduce to a low simmer, cover pot, and cook quinoa until tender, 12-15 minutes.

Step 3

Place quinoa, enchilada sauce, diced tomatoes with green chiles, corn, black beans, cilantro, cumin, paprika, Monterey jack, mozzarella, salt, and pepper in a large mixing bowl and stir to combine using a rubber spatula. Transfer to a baking dish and spread into an even layer.

Step 4

Sprinkle cheeses evenly over top of casserole.

Step 5

Transfer baking dish to the oven and bake casserole until bubbling, 25-30 minutes.

Step 6

Check to see that casserole is done. Remove from oven or add time as needed.

Step 7

Serve casserole garnished with avocado and optional toppings.

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