(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)
If you're craving something hearty yet healthy, this Quinoa Enchilada Casserole is a game-changer. Packed with protein-rich quinoa, black beans, and corn, it's a flavor explosion with every bite. The enchilada sauce gives it that classic Mexican kick, while the melted cheese on top makes it irresistibly gooey. Perfect for a weeknight dinner or meal prep, this dish is both satisfying and simple to make. Let's dive in!
The name of the recipe: Quinoa Enchilada Casserole Recipe
Ingredients:
- 1 cup rinsed quinoa
- 2 cups water
- 1 can drained and rinsed black beans
- 1 can drained corn
- 1 cup enchilada sauce
- 1 cup cheddar or mexican blend shredded cheese
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- to taste salt and pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a saucepan, bring quinoa and water to a boil. Reduce heat, cover, and simmer for 15 minutes or until water is absorbed.
- In a large mixing bowl, combine cooked quinoa, black beans, corn, enchilada sauce, cumin, chili powder, garlic powder, and onion powder. Mix well.
- Transfer the mixture to a baking dish. Top with shredded cheese.
- Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
- Remove from oven and let it cool for a few minutes before serving.
What You Will Need
Read more: Quinoa Casserole Recipe
What you will need to make quinoa enchilada casserole
- Quinoa: Provides a nutty flavor and fluffy texture, making it a hearty base for the casserole.
- Black beans: Adds protein and a creamy texture, complementing the quinoa and enhancing the dish's nutritional value.
- Corn: Brings a sweet crunch, balancing the savory elements and adding color to the casserole.
- Enchilada sauce: Infuses the dish with rich, tangy flavors, tying all the ingredients together.
- Cheddar or mexican blend shredded cheese: Melts into a gooey, delicious topping, adding a creamy, savory finish.
- Cumin: Adds a warm, earthy flavor, enhancing the overall taste profile.
- Chili powder: Brings a mild heat and depth, making the casserole more flavorful.
- Garlic powder: Provides a subtle, savory note, enhancing the dish's complexity.
- Onion powder: Adds a sweet, slightly sharp flavor, rounding out the seasoning blend.
Tools and Instruments Required
What tools/instruments will be needed to make Quinoa Enchilada Casserole Recipe
- Saucepan: Needed to cook quinoa properly, ensuring it absorbs water and becomes fluffy.
- Mixing bowl: Essential for combining quinoa, beans, corn, and spices evenly.
- Baking dish: Used to bake the casserole, allowing it to cook evenly and the cheese to melt perfectly.
- Oven: Bakes the casserole, melding flavors and melting cheese to perfection.
- Measuring cups: Ensures accurate measurement of quinoa, water, and other ingredients for consistent results.
Quinoa Enchilada Casserole
A delicious and healthy casserole made with quinoa and enchilada sauce.
Print
Jump to comment
Pin This
Ingredients:
Main Ingredients
- 1 cup quinoa rinsed
- 2 cups water
- 1 can black beans drained and rinsed
- 1 can corn drained
- 1 cup enchilada sauce
- 1 cup shredded cheese cheddar or Mexican blend
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- to taste salt and pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- In a saucepan, bring quinoa and water to a boil. Reduce heat, cover, and simmer for 15 minutes or until water is absorbed.
- In a large mixing bowl, combine cooked quinoa, black beans, corn, enchilada sauce, cumin, chili powder, garlic powder, and onion powder. Mix well.
- Transfer the mixture to a baking dish. Top with shredded cheese.
- Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
- Remove from oven and let it cool for a few minutes before serving.
Notes:
Feel free to add more veggies like bell peppers or spinach for extra nutrition.
Read more: Southwest Quinoa Casserole Recipe
Nutrition value:
Calories: 350kcalCarbohydrates: 55gProtein: 15gFat: 10gSaturated Fat: 4gCholesterol: 20mgSodium: 600mgPotassium: 700mgFiber: 10gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 3mg
Keywords:
Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the quinoa mixture as directed.
- Assemble the casserole in a baking dish.
- Cover tightly with plastic wrap or foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from fridge and let it sit at room temp for 15 minutes.
- Bake as directed.
Freezing Instructions
- Prepare the quinoa mixture as directed.
- Assemble the casserole in a freezer-safe dish.
- Cover tightly with plastic wrap and then foil.
- Label with date and contents.
- Freeze for up to 3 months.
- When ready to bake, thaw in the fridge overnight.
- Remove from fridge and let it sit at room temp for 15 minutes.
- Bake as directed.
Adding a squeeze of fresh lime juice to the quinoa enchilada casserole right before serving can brighten up the flavors and give it a refreshing twist.
Frequently Asked Questions
FAQ:
Can I use a different type of cheese?
Yes, feel free to use any cheese you like. Monterey Jack or mozzarella works well too.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 4 days.
Can I make this casserole ahead of time?
Absolutely. Assemble it, cover, and refrigerate. Bake when ready.
Is this recipe gluten-free?
Yes, as long as your enchilada sauce is gluten-free, the entire dish will be.
Can I add meat to this casserole?
Sure, cooked shredded chicken or ground beef can be added for extra protein.
0 thoughts on “Quinoa Enchilada Casserole Recipe”