Quinoa Enchilada Casserole
A lightened-up, healthy enchilada bake that you can enjoy guilt-free, chockfull of quinoa, black beans and cheesy goodness!
Equipment
- large saucepan
- 9 x 13 baking dish
Ingredients
- 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 tablespoons chopped fresh cilantro leaves
- ½ teaspoon cumin
- ½ teaspoon 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
Instructions
- In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
- Preheat oven to 375 degrees F. Lightly coat a 9 x 13 baking dish with nonstick spray.
- 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.
- 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.
- Serve immediately, garnished with avocado and tomato, if desired.
Nutrition
Serving: 1servingCalories: 300kcalCarbohydrates: 40gProtein: 12gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 600mgPotassium: 500mgFiber: 8gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 250mgIron: 3mg
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