Friday, August 7, 2015

Quinoa Enchilada Casserole

Quinoa Enchilada Casserole: Savory Sweet and Satisfying

This casserole has all of the flavors of an enchilada. The only difference is there is no tortilla, just yummy healthy and good for you quinoa.

Quinoa Enchilada Casserole


  • 1 cup quinoa
  • 10 ounces mild enchilada sauce
  • 4.5 ounces chopped green chilies
  • 15 ounces frozen corn
  • 15.25 ounce can low sodium black beans, drained and rinsed
  • 14.5 ounce can no salt added diced tomatoes, drained
  • 1/2 tablespoon dried cilantro
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • black pepper, to taste
  • 3/4 cup shredded cheddar cheese, divided
  • 3/4 cup shredded mozzarella cheese, divided


  1. Cook quinoa according to package directions.
  2. Preheat oven to 375ยบ F. Spray a 2 1/2 quart baking dish with cooking spray.
  3. In a large bowl, combine the quinoa, enchilada sauce, green chilies, frozen corn, black beans, tomatoes, cilantro, cumin, chili powder and black pepper.
  4. Add in 1/2 cup cheddar cheese and 1/2 cup mozzarella cheese, stir to combine.
  5. Transfer the mixture into prepared baking dish and spread into an even layer.
  6. Top with remaining cheddar and mozzarella cheese.
  7. Bake for about 15 minutes or until casserole is bubbly and cheese is melted.

This recipe can easily be doubled, just use a bigger baking dish.

Serves: 6
Calories: 317
Total Fat: 9.3g
   Saturated: 4g
   Polyunsaturated: 0.9g
   Monounsaturated: 2.2g
   Trans: 0g
Cholesterol: 19.6mg
Sodium: 529.2mg
Potassium: 802.8mg
Total Carbs: 46g
   Dietary Fiber: 7.5g
   Sugars: 6.2g
Protein: 14.3g
Vitamin A: 12.7%
Vitamin C: 30.8%
Calcium: 22.2%
Iron: 24.9%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Damn Delicious.
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