Quinoa Enchilada Casserole
Quinoa Enchilada Casserole! If you love the taste of enchiladas, then you must try this simple vegetarian casserole. Quinoa, corn, beans, homemade enchilada sauce baked to bubbly, cheesy perfection. Easily vegan!
Equipment
Ingredients
- 1 cup uncooked quinoa, rinsed
- 1 tablespoon olive oil
- 1 white or yellow onion, diced
- 1 bell pepper, diced
- 1 large zucchini, diced
- 1/2 teaspoon each: chili powder, smoked paprika, cumin
- 1 15 ounce can black beans, drained and rinsed
- 1 15 ounce can corn, drained and rinsed
- 1 batch homemade enchilada sauce, (or 2 1/2 cups enchilada sauce)
- 1/2 cup shredded cheddar cheese of choice.
Instructions
- Place quinoa and 2 cups water in a medium saucepan and bring to a boil. Reduce heat to low, then cook until tender, about 12 minutes. Turn off stove and let sit for 2-3 minutes, then fluff with a fork and add to a large bowl.
- While the quinoa is cooking, make the vegetables. Heat the oil in a large skillet over medium heat. Cook the onion, bell pepper and zucchini until soft, about 10 minutes, then sprinkle in the chili powder, smoked paprika, cumin and 1/4 teaspoon salt.
- Preheat the oven to 350F and lightly grease a large casserole dish.
- Add the cooked vegetable mixture to the bowl along with black beans, corn, and 1 cup enchilada sauce. Stir together, then place in the prepared dish and cover with the remaining sauce. Sprinkle cheese on top, then lightly tent with foil.
- Bake for 20 minutes, then remove the foil and bake an additional 10 minutes until hot and bubbly.
Nutrition
Serving: 1servingCalories: 297kcalCarbohydrates: 39gProtein: 12gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 14mgSodium: 621mgPotassium: 482mgFiber: 6gSugar: 8gVitamin A: 1578IUVitamin C: 50mgCalcium: 136mgIron: 3mg