Quinoa Enchilada Casserole Recipe | Yummly
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Quinoa Enchilada Casserole

YUMMLY(4)
Matthew Stewart: "very tasty. all my picky kids loved this dish" Read More
18Ingredients
55Minutes
270Calories
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Description

Traditional enchiladas break out of their tortilla shells and into a quinoa casserole.

Ingredients

US|METRIC
6 SERVINGS
  • 2 cups water
  • 1/2 cup uncooked quinoa (or 1 1/2 cups packaged cooked quinoa per 1/2 cup uncooked)
  • 1 can enchilada sauce (10 oz. per can)
  • 1 can diced tomatoes with green chiles (10 oz. per can)
  • 1 cup corn kernels
  • 1 1/4 cups black beans (drained and rinsed)
  • 2 tablespoons chopped cilantro
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/3 cup shredded Monterey Jack cheese (for casserole)
  • 1/3 cup shredded mozzarella cheese (for casserole)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/4 cup shredded Monterey Jack cheese (for topping)
  • 1/4 cup shredded mozzarella cheese (for topping)
  • 1 avocado (diced)
  • 2 tablespoons sour cream (optional, for serving)
  • 1 lime (optional, for serving, cut into wedges)
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    Directions

    1. Preheat the oven to 400°F.
    2. Bring water to a boil in a small saucepan over high heat. Add the quinoa and return to a boil. Reduce to a low simmer, cover pot, and cook quinoa until tender, 12-15 minutes.
    3. Place quinoa, enchilada sauce, diced tomatoes with green chilies, corn, black beans, cilantro, cumin, paprika, Monterey jack, mozzarella, salt, and pepper in a large mixing bowl. Stir to combine with a rubber spatula. Transfer to a 9x9-inch baking dish and spread into an even layer.
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    NutritionView More

    270Calories
    Sodium29% DV690mg
    Fat20% DV13g
    Protein31% DV16g
    Carbs9% DV26g
    Fiber28% DV7g
    Calories270Calories from Fat120
    % DAILY VALUE
    Total Fat13g20%
    Saturated Fat5g25%
    Trans Fat
    Cholesterol25mg8%
    Sodium690mg29%
    Potassium550mg16%
    Protein16g31%
    Calories from Fat120
    % DAILY VALUE
    Total Carbohydrate26g9%
    Dietary Fiber7g28%
    Sugars4g8%
    Vitamin A25%
    Vitamin C25%
    Calcium35%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Recipe Tags

    Reviews(4)

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    Matthew Stewart 2 months ago
    very tasty. all my picky kids loved this dish
    Amber a year ago
    It was delicious! I didn't even miss the meat!
    Kristi M. a year ago
    Turned out really well! instead of enchilada sauce i used more diced canned tomatoes and a fajita spice mix I had already made. Water to cook quinoa was listed as 2 cups, which is way too much to cook 1/2 cup quinoa. I used 3/4 cup dried quinoa in 1.5 cups cooking water. my family really enjoyed this with the sour cream, avocado and lime juice. I will make it again for sure.
    Nicole a year ago
    Little watery. I ate it with tortilla chips, and it was pretty good. Added oregano as well. It’s lacking in flavor a bit, would maybe be good with some veggie crumbles or something to add to the texture and take away from the watery-ness of of all.

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