Enchilada Casserole with Quinoa & Black Beans
This recipe is full of flavor but not spicy. It’s the most basic form of enchilada flavor, designed for kids. If you want more heat, add green chiles, chili powder, cilantro as you like.
Ingredients
Scale
- 1 cup uncooked quinoa
- 1 (10-ounce) can mild enchilada sauce
- 1 can (1 cup) black beans, drained and rinsed
- 1/2 teaspoon cumin
- Kosher salt and freshly ground black pepper, to taste
- 3/4 cup shredded cheddar cheese (reserve 1/4 cup)
- 3/4 cup shredded mozzarella cheese
- 3/4 cup corn frozen corn
- 1 avocado, halved, seeded, peeled and diced
- 1 tomato, diced
Instructions
- Prepare quiona. Add 2 cups water and salt and bring to a boil. Cover, reduce heat to medium low and simmer until water is absorbed, 15 to 20 minutes. Set aside off the heat for 5 minutes; uncover and fluff with a fork.
- Meanwhile preheat your oven to 375 degrees–if you are cooking right away. Otherwise, skip this step.
- Grease a 8×8 casserole pan.
- Rinse and drain the beans. Grate your cheese and cut up the tomato and avocado.
- In a large bowl, combine the beans, cheese, sauce and seasonings.
- Once the quiona is ready, spread a thick layer on the bottom of your casserole pan. Add the bean mixture. Then the rest of the quiona. Sprinkle the corn on top then the remaining cheese.
- Either cover and chill (or freeze) at this point, or cook for 25 minutes until the cheese is gold and bubbly.
- Serve with fresh avocado and tomatoes.