Description
Quinoa Enchilada Casserole is a vibrant, wholesome dish that brings the bold flavors of Mexican cuisine to your table. Layered with fluffy quinoa, zesty enchilada sauce, black beans, sweet corn, and gooey cheese, this casserole is a nutritious delight perfect for family gatherings or weeknight meals. Easy to prepare and fully customizable, it’s sure to satisfy everyone from meat lovers to vegetarians. Serve it warm with a dollop of sour cream for an extra touch of creaminess.
Ingredients
Scale
- 1 cup quinoa
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 2 cups enchilada sauce (store-bought or homemade)
- 2 cups shredded cheese (cheddar or Monterey Jack)
- 1/2 cup sour cream
Instructions
- Preheat oven to 375?F (190?C) and grease a 9×13-inch baking dish.
- Rinse quinoa under cold water. Combine with 2 cups water in a pot; bring to a boil. Cover, reduce heat, and simmer for about 15 minutes until liquid is absorbed. Fluff with a fork.
- In a large bowl, mix cooked quinoa, black beans, frozen corn, and half of the enchilada sauce until well combined.
- Spread half of the mixture in the baking dish; sprinkle with half the cheese. Layer in remaining quinoa mix, pour over rest of enchilada sauce, and top with remaining cheese.
- Cover with foil and bake for 25 minutes. Remove foil and bake for another 10-15 minutes until bubbly and golden brown.
- Serve warm topped with sour cream.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 casserole (approx. 300g)
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 12g
- Protein: 18g
- Cholesterol: 40mg