Quinoa Enchilada Casserole

Simple casseroles are great for the fall/winter, because it allows you to spend very little time in the kitchen so that you can go enjoy doing something else. This casserole was incredibly easy to make and would make yummy burrito filling if you wanted to serve if for taco night.

Recipe from Damn Delicious.

-1 cup quinoa, cooked 
-1 can (10-ounce) mild enchilada sauce
-1 can (4.5-ounce) chopped green chiles, drained
-1/2 cup frozen corn kernels
-1/2 cup canned black beans, drained and rinsed
-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, diced

Mix together the quinoa, enchilada sauce, chiles, corn, black beans and seasoning.

Stir together and add 1/2 a cup of each cheese.

In a greased 8x8 pan, pour the casserole ingredients. Top with the rest of the cheese and bake at 350 for 15 minutes.

Serve with additional toppings if desired. I added some diced tomato, avocado and Greek yogurt for serving.

Dave and I both liked this recipe. Dave was surprised that it didn't have some sort of tortilla or tortilla chip topping, but otherwise he thought it hit all of the right flavor notes. I enjoyed it because it was a lighter version of the traditional dish. The leftovers were great for lunch the next day.


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