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