Ingredients
- ▢1 cup dry quinoa
- ▢1 and ¼ cup vegetable broth
- ▢10 ounce can diced tomatoes and green chiles
- ▢10 ounce can red enchilada sauce
- ▢15 ounce can black beans drained and rinsed; about 1.5 cups
- ▢1 cup frozen sweet corn canned or fresh also work
- ▢1 teaspoon chili powder
- ▢½ teaspoon cumin
- ▢½ teaspoon garlic powder
- ▢½ teaspoon onion powder
- ▢½ teaspoon salt
- ▢1 and ½ cups Mexican blend shredded cheese
- ▢optional toppings: avocado or guacamole, salsa, diced jalapeno, cilantro, lime
Instructions
- Preheat the oven to 375 degrees. Lightly oil a 9×13 baking dish. Rinse quinoa in a fine mesh sieve for 30 seconds.
- On the stove in a small pot or in the microwave, heat the vegetable broth until simmering.
- Combine all ingredients, except for the cheese and garnishes, in the 9×13 baking dish. Stir to combine.
- Cover tightly with foil. Bake at 375F for 30 minutes on the middle oven rack. Remove the foil and stir. The quinoa should be cooked through but the casserole will still be liquidy.
- Bake for 15 minutes, or until the quinoa is firm and the excess liquid evaporates.
- Top with the shredded cheese and return to the oven for 5 minutes, until the cheese is melted and bubbly.
- Remove from oven and let cool for 5 minutes before serving. Serve topped with avocado or guacamole, fresh cilantro and salsa.
Notes
- Mexican blend cheese: Usually includes sharp cheddar, colby jack and Monterry jack. Any of these three cheese can be used in place of a cheese blend. Use vegan cheese to make dairy-free.
- Storage and reheating: Let cool to room temp, then cover the baking dish with foil or a lid. Keep refrigerated for 3-4 days for best quality. Reheat individual portions in the microwave. Reheat the entire casserole in the oven at 325 degrees F for 10-15 minutes, or until the cheese is melted.
- Freeze for later: Let cool completely. Transfer individual portions into freezer safe containers or cover the casserole dish tightly with foil and a lid. Freeze for up to 3 months. Let thaw completely in the fridge before reheating or add an extra 10-15 minutes to the reheating bake time.
Nutrition
Serving: 1sliceCalories: 357kcalCarbohydrates: 49gProtein: 19gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 27mgSodium: 788mgPotassium: 617mgFiber: 11gSugar: 5gVitamin A: 668IUVitamin C: 8mgCalcium: 236mgIron: 4mg
