Quinoa Enchilada Casserole

Quinoa Enchilada Casserole - Rebekah and her Ramblings. Lightened up enchilada casserole, stuffed with sauteed vegetables!Have you guys ever eaten quiona? It’s kind of a mix between pasta and rice, but it’s way more fun to cook than either of those two! It starts as a little grain, but it expands and almost sheds as it cooks and puffs! You can tell that I am easily amused, but this stuff satisfies the taste buds of even the pickiest eater. Quinoa by itself doesn’t taste like much which means it is a great base for any awesome combination of flavors. Being a Texas girl, I am partial to Tex Mex flavors. This delicious casserole is warm and cheesy, but really filling with all of the vegetables – plus it’s like lightened up enchiladas, winning on all fronts!! It’s gluten free, too friends!!

Quinoa Enchilada Casserole

Quinoa Enchilada Casserole - Rebekah and her Ramblings. Lightened up enchilada casserole, stuffed with sauteed vegetables!Feeds: 2- 3
Prep Time: 5 minutes                        Cook Time: 50 minutes

What you need:

  • 1/2 cup uncooked quinoa, rinsed
  • 1 cup water
  • 1.5 teaspoons olive oil
  • 1/2 yellow onion, diced
  • 2 gloves garlic, minced
  • 1/2 red pepper, diced
  • 1/2 yellow pepper, diced (note – you can use whatever pepper combo you like, but you want one whole pepper total)
  • 1/2 cup of corn (about half of a 15 oz can)
  • juice of 1 lime
  • 1 teaspoon ground cumin
  • 2 teaspoons chili powder
  • 1/4 cup cilantro, chopped (more to taste if you want!!)
  • salt and pepper, to taste
  • 1 15 oz can black beans, drained (note- you can use less beans and more corn, it’s all about your preferred taste!)
  • 1 cup red enchilada sauce (about half of a 15 oz can)
  • 1/2 cup shredded cheese, I used 2% milk Mexican Blend

Directions:Quinoa Enchilada Casserole - Rebekah and her Ramblings. Lightened up enchilada casserole, stuffed with sauteed vegetables!

  • Place quinoa and water in a medium sized pot and boil for about 5 minutes. Reduce the heat to a simmer and cook for an additional 12-15 minutes or all the water is absorbed.
  • When the quinoa is cooking, preheat the oven to 350* and spray a small pan (7 x 9 or similar) with cooking spray
  • While the quinoa is cooking, heat the olive oil in a skillet and add the garlic and onion
  • After cooking for 3-4 minutes, or when the onions start to soften, add the peppers and corn. Cook for an additional 3-4 minutes or all of the vegetables start to brown a little.
  • Add the lime juice, cumin, chili powder, and cilantro, Stir really well to combine all of the ingredients. Sprinkle with salt and pepper and stir again.
  • Hopefully your quinoa will be almost done! Add the quinoa and black beans to a medium sized bowl. Stir in the sauteed veggies and stir gently, Mix the enchilada sauce in and continue stirring until it is well combined
  • Spread the mixture into your pan and sprinkle with the cheese
  • Bake for 20 minutes covered with foil
  • Bake for an additional 10 minutes or the cheesy is melty and the edges are crsipy.

This stuff tastes good a few days later – warms well in the oven or microwave.

This recipe is adapted from Two Peas and Their Pod.

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