Quick & Easy Quinoa Enchilada Casserole
This easy-to-make casserole is vegetarian, gluten-free, and protein-packed!
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Servings: 10 SERVINGS
Equipment
- Knife and cutting board
- Large skillet
- Large mixing bowl
- 3-quart baking dish
- Oven
Ingredients
- 1 cup uncooked quinoa, rinsed
- 2 cups vegetable broth
- 1 tbsp avocado or olive oil
- ½ cup onion, chopped
- 2 garlic cloves, minced
- 1 jalapeno pepper, chopped (remove seeds and vein if needed)
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup frozen corn
- 1- 14 oz can black beans, drained and rinsed
- Juice of ½ lemon
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp chili powder
- 4 tbsp fresh cilantro, chopped
- 1 tsp salt
- Freshly ground black pepper to taste
- 1- 10 oz can enchilada sauce
- 2 cups Monterey Jack cheese, shredded
Instructions
- Spray a 3-quart baking dish with cooking spray and preheat the oven to 350 F.
- Cook the quinoa: bring the vegetable broth to a boil, add the quinoa, reduce heat, and simmer, covered, for 15 minutes or until all the water is absorbed. Fluff with a fork and set aside.
- Saute the veggies: heat the oil in a large skillet over medium-high heat and saute the onion, garlic, jalapeno, and bell peppers until tender.
- Combine the quinoa, sauteed veggies, ½ cup cheese, and the rest of the ingredients in a large bowl. Pour the mixture into the baking dish, sprinkle the remaining cheese evenly on top, and bake for 30 minutes.