Quinoa Enchilada Casserole

Kind of reminds me of the one pot Mexican quinoa that we have on the blog but a enchilada version. I'll add a picture next time I make it.

Ingredients:

• 1 cup quinoa
• 1 (10-ounce) can mild enchilada sauce
• 1 (4.5-ounce) can chopped green chiles drained
• 1/2 cup corn kernels, frozen, canned or roasted
• 1/2 cup canned black beans, drained and rinsed
• 2 tablespoons chopped fresh cilantro leaves
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• Kosher salt and freshly ground black pepper, to taste
• 3/4 cup shredded cheddar cheese, divided
• 3/4 cup shredded mozzarella cheese, divided
• 1 avocado, halved, seeded, peeled and diced
• 1 Roma tomato, 

  DIRECTIONS:

  
  

  1. In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
  2. Preheat oven to 375 degrees F. Lightly oil an 8×8 or 2 quart baking dish or coat with nonstick spray.
  3. In a large bowl, combine quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Stir in 1/2 cup cheddar cheese and 1/2 cup mozzarella cheese.
  4. Spread quinoa mixture into the prepared baking dish. Top with remaining cheeses. Place into oven and bake until bubbly and cheeses have melted, about 15 minutes.
  5. Serve immediately, garnished with avocado and tomato, if desired.

One Pot Mexican Quinoa

I made this tonight for the first time and it was so good! Ken said he gives it a 9 out of 10. Since we are on a 5 star scale I give it 5 Stars. Not only does it taste good, its got some healthy things going for it and there is only one pot to clean when you are done cooking (and a few measuring spoons).  Hope you all enjoy it too. 

5/5

submitted by: Shelly

One Pot Mexican Quinoa

(makes 4 servings)

1 Tablespoon olive oil

2 cloves of garlic, minced

2 jalapenos, minced (if you don't want the heat just be sure to remove rib and seeds before cutting)

1 cup uncooked quinoa

1 1/4 cup vegetable broth (I had to add a little more while I was cooking)

1 (15 oz) can black beans, rinsed and drained

1 (14.5 oz) can fire-roasted diced tomatoes

1 cup corn

1 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon kosher salt (or to taste)

pepper to taste

-2 avocados diced (original recipe called for 1 but I had 2 ripe ones that needed to be used and I thought it was good)

-2 tablespoons chopped cilantro (or not, if it tastes like soap to you :)

-1 lime to squeeze on top

1. Heat olive oil in a large skillet over medium high heat. Add garlic and jalapenos, cook stirring frequently, until fragrant...about 1 minute.

2. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder, cumin, salt, and pepper to taste. Bring to boil; cover reduce heat and simmer until quinoa is cooked through about 20 minutes (add more liquid if needed).

3. Stir in avocado and cilantro.

4. Serve immediately with lime wedges to squeeze on top