One pan cheesy Enchilada Quinoa Casserole makes Meatless Monday a truly tasty event! Toss ingredients in a pan, cover, and let the oven do the work. Watching the entire family devour this dish will be a wonderful respite from the usual dinner table squabbles on getting everyone to eat the same thing.
It’s Sunday; what IS happening here? You’re getting a new recipe from me? I know. I’m headed to Toronto bright and early tomorrow morning and I’ll be busy at the Canadian Produce Marketing Association’s annual trade show (read me hanging with the fruit and vegetable industry) straight through until late Thursday and I couldn’t wait to share this recipe with you. I’m super pumped about the trade show, basically the equivalent amount to my enthusiasm for this Enchilada Quinoa Casserole, which is beyond yummy!
I was so hesitant to give my kids quinoa. Why? I’m crazy in summary and I have no idea why. Although I’m a grain lover, as you’ve seen in my Wheat Berry Salad and my One Pot Barley, I’d previous thought of quinoa as mushy and lacking flavour. I wasn’t buying quality quinoa and I wasn’t cooking it well. Until now. We are huge quinoa lovers over here. Thoroughly converted and making a big batch of it for salad lunches every other week as seen here in my Instagram feed.
Flavour comes from enchilada sauce, fire roasted chilies (not spicy at all, they give an additional layer of flavour), and some spices. Topped with a layer of Monterey Jack Cheese for gooey cheesy goodness. I like Monterey Jack in Mexican inspired dishes as its mild flavour and melting qualities doesn’t over power, letting the other flavours come through. I kept the parameter of the dish cheese-free so my cheese-hating little wouldn’t kick up a fuss.
I loaded up this casserole with vegetables on top and guacamole on the side. I made this dish a few times a number of weeks ago and my mouth is still watering from it. I need a redo asap!
Yields 4-6 servings (as a main)
One pan cheesy Enchilada Quinoa Casserole makes Meatless Monday a truly tasty event! Toss ingredients in a pan, cover, and let the oven do the work.
5 minPrep Time
40 minCook Time
45 minTotal Time
- 1.5 cups quinoa
- 3 cups vegetable or chicken broth
- 1 tsp olive oil
- 1/2 tsp corse salt, such as Kosher Salt
- 1 package (226 g/8 oz) enchilada sauce, I used mild
- 1 can (113 ml/4 oz) fire roasted green chiles, mild
- 1.5 cups cooked or canned black beans (I used dried that I cooked up for this recipe, if you prefer to use a can, 1 can (14 oz/330 ml) would be sufficient)
- 1 cup frozen or canned corn
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp dried oregano
- 1 cup grated Monterey Jack Cheese
- Optional garnishes: chopped tomatoes, sliced bell peppers, sliced red onion, cilantro, guacamole, etc.
- Preheat oven to 400° F.
- In a 9" x 13" (or large casserole dish) combine quinoa, broth, olive oil, and salt. Cover tightly with a lid or with aluminum foil (I used foil in this recipe). Bake for 20-25 minutes, or until quinoa is light, fluffy and has soaked up the majority of the liquid.
- Remove foil from dish. Carefully mix in enchilada sauce, green chiles, beans, and corn. Sprinkle with child powder, cumin and oregano and mix to thoroughly combine. Top with grated cheese.
- Bake, uncovered, for approximately 15 minutes or until cheese has melted and begins to brown.
- Serve with guacamole, chopped tomatoes, and sliced bell peppers, or any other desired garnishes.