Description
A comforting one-dish wonder packed with flavor, this quinoa enchilada casserole is a perfect choice for weeknight dinners or family gatherings.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 cup salsa
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup shredded cheese (optional)
- Salt and pepper to taste
- Chopped cilantro for garnish (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- Rinse the quinoa under cold water and drain. In a pot, combine the quinoa and vegetable broth. Bring to a boil, then reduce the heat, cover, and simmer for about 15 minutes or until the quinoa is fluffy.
- Mix the cooked quinoa, black beans, corn, salsa, cumin, chili powder, salt, and pepper in a large bowl until well combined.
- Transfer the mixture to a greased baking dish. If using, sprinkle the cheese on top for that deliciously gooey finish.
- Bake for 25-30 minutes, until heated through and the cheese is nicely melted.
- Garnish with chopped cilantro before serving.
Notes
Make-ahead advice: Prepare the quinoa and mix the casserole a day in advance. Store leftovers in an airtight container in the fridge for up to 4 days; they reheat beautifully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 10mg