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
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
- 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.