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Quinoa Enchilada Casserole

A nutritious, one-pan Mexican comfort food that combines fluffy quinoa, enchilada sauce, black beans, and melted cheese for all the enchilada goodness without the tedious rolling and assembling.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 8
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Quinoa Base
  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh or frozen)
  • 1 bell pepper, diced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
For Assembly
  • 2 cups enchilada sauce, divided
  • 2 cups shredded Mexican cheese blend, divided
  • 1 can (4 oz) diced green chiles
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • salt and pepper to taste

Method
 

  1. Combine quinoa and vegetable broth in a medium saucepan and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes until quinoa has absorbed all liquid and appears fluffy with tiny white rings visible.
  2. While quinoa cooks, heat a large skillet over medium heat and sauté diced onion and bell pepper for 5-6 minutes until they soften and turn translucent. Add minced garlic and cook for another minute until fragrant.
  3. Preheat oven to 375°F. In a large mixing bowl, combine the cooked quinoa, sautéed vegetables, black beans, corn, diced green chiles, cumin, and chili powder. Fold in 1 cup of enchilada sauce until everything is evenly coated. Season with salt and pepper to taste.
  4. Spread half the quinoa mixture in a greased 9x13-inch baking dish, then sprinkle with 1 cup of shredded cheese. Top with remaining quinoa mixture, drizzle with remaining enchilada sauce, and finish with the rest of the cheese.
  5. Cover with foil and bake for 20 minutes, then uncover and bake 10 more minutes until the cheese melts and turns golden.
  6. Let the casserole rest for 5-10 minutes before serving to allow the layers to set properly.

Notes

Cook quinoa up to 2 days ahead for quick assembly. Always rinse quinoa to remove bitter saponins. Don't use too much sauce to avoid soggy texture. Let casserole rest 5-10 minutes before serving to allow layers to set. Store leftovers up to 4 days in refrigerator. Can be assembled 24 hours in advance. Freezes for up to 3 months.