Quinoa Enchilada Casserole: Easy Dump & Bake Delight for All
Discover the easy and delicious Quinoa Enchilada Casserole that combines vibrant flavors and wholesome ingredients in a simple dump and bake recipe.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 1 cup quinoa
- 2 cups enchilada sauce
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 bell pepper, diced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cheese, shredded
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine quinoa, enchilada sauce, black beans, corn, bell pepper, cumin, chili powder, salt, and black pepper.
- Transfer the mixture to a baking dish and cover with foil.
- Bake for 30-35 minutes or until quinoa is cooked and water is absorbed.
- Remove foil, sprinkle cheese on top, and bake for an additional 5-10 minutes until cheese is melted.
Notes
- For a spicier dish, add diced jalapeños.
- Feel free to substitute quinoa with rice.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 20mg
Keywords: Quinoa Enchilada Casserole, Dump and Bake Recipe, Easy Casserole