As promised from last week’s post, here is a recipe which uses that organic enchilada sauce! Quinoa Enchilada Casserole – Perfected! And, not only can you pronounce all the ingredients and have it organic, it’s super easy to make!! It even uses one of my favorite organic ingredients…
I had never used quinoa before going organic, but I am glad I discovered it. There are so many uses for it. It is an amazingly versatile grain/seed! I use it all the time now; in breakfasts, lunches, dinners, and even desserts! Not only is quinoa versatile, it’s nutritious, too!
I’m sure I will be finding many more recipes to share with you that use quinoa. In the meantime, I hope you try out this recipe and like it as much as my family does!
With that said, and without further ado, onto the quinoa enchilada casserole.
Quinoa Enchilada Casserole – Perfected!
You can use whatever kind of bean or combination of beans that you prefer. I usually use black bean or kidney. You can also use any kinds of cheese or combination you prefer. You can even omit the cheese if you don’t want it or want a vegan casserole. I usually use cheddar cheese or no cheese at all. It is better with the cheese though! You can add diced bell peppers or, if you want some added spice, try adding diced jalapeños. You can get pretty creative with the ingredients and toppings of this recipe. That’s one of the things I love about it, it’s great for when you run out of something or have extras!
This dish is pretty versatile, too.
- It can be made as a main dish or a side dish.
- It can be topped with a variety of different toppings, including sour cream, lettuce, crushed chips, fresh cilantro, green onions, jalapeños, and salsa.
- Use quinoa enchilada casserole as a dip for chips.
- Give it a try as one of the layers in a 7 layer style dip.
I usually make this as a main dish, and then the leftovers get used as a chip dip the next day. My family loves this stuff!
And now, without further ado, here is my recipe for quinoa enchilada casserole!
|Prep Time||15 minutes|
|Cook Time||45 minutes|
- 2 cans beans Such as black, kidney, or pinto
- 3 cups enchilada sauce
- 2 cups corn
- 5 cups quinoa
- 1 diced onion
- 2 cloves garlic minced
- 1/2 t Cumin
- 1 t Chili Powder
- 1/4 cup chopped fresh cilantro or about 1 1/2 T dried cilantro optional
- 1 1/2 cups shredded cheese Such as cheddar, Colby jack, or Mexican blend
- Preheat the oven to 350 degrees.
- Place all ingredients except 1 cup of the cheese in a greased 9"x13" baking dish, and mix well. Or you can mix in a large bowl first and then pour into the baking dish.
- Sprinkle the remaining cheese over the top.
- Bake for about 45 minutes or until cheese is melted, edges are bubbly. You can cover with foil for first 30 minutes of baking to prevent top from getting overcooked.