Enchilada Quinoa Casserole
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.
Ingredients
- 1 1/2 cups quinoa
- 3 cups vegetable broth
- 1 tsp olive oil
- 1/2 tsp kosher salt
- 8 oz store-bought enchilada sauce*
- 4 oz fire roasted green chiles**
- 14 oz canned black beans
- 1 cup frozen or canned corn
- 1 tbsp chili powder
- 1 tsp cumin
- 1 tsp dried oregano
- 1 cup grated Monterey Jack Cheese***
Instructions
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Preheat oven to 400° F.
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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.
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Remove foil from dish. Carefully mix in enchilada sauce, green chiles, beans, and corn. Sprinkle with chili powder, cumin and oregano and mix to thoroughly combine. Top with grated cheese.
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Bake, uncovered, for approximately 15 minutes or until cheese has melted and begins to brown.
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Serve with guacamole, chopped tomatoes, and sliced bell peppers, or any other desired garnishes.
Recipe Notes
* I used mild enchilada sauce, if you need some spice in your life use a spicy version.
** Again, I used mild (pansy for spice over here!) but use any canned chilies that work for you.
*** Optional garnishes: chopped tomatoes, sliced bell peppers, sliced red onion, cilantro, guacamole, etc.