Quinoa Enchilada Bake
A quick and easy gluten free enchilada casserole full of spices, cheese, and nutrient-rich quinoa.
Servings: 10 servings
Ingredients
- 1 cup (180g) dry quinoa1 any color/variety
- 1 cup (250g) corn fresh, canned, or frozen
- 1-15 ounce can (425g) black beans drained and rinsed
- 1-15 ounce can (425g) diced tomatoes with green chiles drained as best as possible
- 1-10 ounce can (283g) red enchilada sauce2
- 2 Tablespoons cilantro chopped
- 1 teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon chili powder
- 8 ounces (226g) shredded cheese3 divided
Need to keep track of your ingredients?Check out my Printable Ingredient List!
Instructions
- Cook the quinoa according to the directions1 on the package.
- Preheat the oven to 375ºF (191ºC). Spray a 2 quart casserole dish lightly with non-stick spray. Set aside.
- In a large bowl, combine cooked quinoa, corn, black beans, diced tomatoes, enchilada sauce, cilantro, cumin, salt, and chili powder. Stir until completely combined. Add 1 and ½ cups of the cheese and stir again until completely combined.
- Pour the quinoa mixture into a 2 quart casserole dish and sprinkle with remaining cheese. Bake for 20 minutes or until cheese bubbles. Allow to cool for about 10 minutes before serving. Serve with avocado, guacamole, salsa, pico de gallo, sour cream, or as a dip with chips. Store leftovers in the refrigerator, covered, up to 5 days. Casserole can be frozen baked or unbaked. Thaw in the refrigerator overnight. Reheat baked casserole at 250ºF (121ºC) until heated through (about 20 minutes) or in individual servings. Bake unbaked casserole for 25 minutes at 375ºF (191ºC).
Notes
- Quinoa: if you're going with a pre-made quinoa, you will need 3 cups of cooked quinoa. If your package doesn't have instructions: rinse 1 cup of quinoa in cold water, then add to a medium saucepan with 1 and ¾ cup (420mL) water. Bring to a boil, then reduce temperature and simmer, covered, for 15 minutes. It is now ready to use.
- Enchilada sauce: any spice level is fine. I like mild or medium.
- Shredded cheese: I like to use block cheese and shred it myself. Pre-shredded is fine. Use any blend you prefer. I like to use pepper Jack.
- Make ahead: store assembled, unbaked casserole in the refrigerator up to 12 hours. Bake for 25 minutes.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
