Description
A comforting and nutritious quinoa enchilada casserole, filled with black beans, corn, and zesty enchilada sauce – perfect for family dinners.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup diced tomatoes
- 1 cup enchilada sauce
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup shredded cheese (optional)
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Rinse the quinoa under cold water. In a medium saucepan, combine the quinoa and vegetable broth, then bring to a boil. Reduce to a simmer, cover, and cook for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
- Combine the cooked quinoa, black beans, corn, diced tomatoes, enchilada sauce, cumin, chili powder, salt, and pepper in a large mixing bowl. Mix well until all ingredients are coated.
- Transfer the mixture to a greased baking dish. Spread evenly and top with shredded cheese if desired.
- Bake in the preheated oven for 20-25 minutes or until heated through and the cheese is melted.
- Garnish with fresh cilantro before serving.
Notes
You can customize this casserole with your favorite toppings or seasonal veggies. It also reheats well, making it great for meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 10mg