Description
A hearty and nutritious quinoa casserole infused with the bold flavors of enchiladas, perfect for an easy weeknight dinner.
Ingredients
Scale
- 1 cup quinoa
- 2 cups vegetable broth
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes with green chilies
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheese (optional)
- Fresh cilantro for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- Combine the quinoa and vegetable broth in a medium pot. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes or until the quinoa is fluffy.
- Mix the cooked quinoa, black beans, corn, diced tomatoes, chili powder, cumin, salt, and pepper in a large bowl until well combined.
- Transfer the mixture to a greased casserole dish and spread it evenly.
- Sprinkle cheese on top, if using, for gooey, melty goodness.
- Bake for 25-30 minutes until heated through and the cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
Notes
Customize with your favorite ingredients like jalapeños for heat or cream cheese for a creamy texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 4g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 20mg