Quinoa Enchiladas

We tried so hard to try a vegetarian dish last night – not realizing (until the very end) that it’s not because of the cheese! 🤦🏼‍♀️ The hubby and I are new at this so it’s going to take some time to get it right and figure out what we should and shouldn’t be eating, but hey, at least were trying! 👌🏼

This quinoa enchilada casserole is absolutely delicious! While talking about it to the hubby before getting all the ingredients, we weren’t sure if it was going to be 100% satisfying with no meat in it, but you would never know! It was sooo flavorful we got distracted!

Definitely a must-use recipe over and over again 🥘💁🏼

Ingredients :

  • 1 cup white quinoa
  • 1 can yellow corn
  • 1 can black beans, drained and rinsed
  • 1 (10 oz) jar enchilada sauce
  • 1 (4.5 oz) can chopped green chilies
  • 2 tbsp chopped cilantro
  • ½ tsp chili powder
  • ½ tsp cumin
  • salt and pepper to taste
  • ½ cup mozzarella cheese
  • ½ cup sharp cheddar cheese
  • ½ avocado, chopped
  • 1 tomato, chopped

Directions :

  1.  Preheat the oven to 375° and cook quinoa according to package directions (I substitute cooking the quinoa in chicken broth instead of water – brings out the flavors more!)
  2.  In a large mixing bowl, combine corn, black beans, enchilada sauce, cilantro, green chilies, quinoa, cumin and chili powder
  3.  Add salt and pepper to taste and mix completely
  4.  Add mozzarella and sharp cheddar cheeses, leaving a little bit leftover for the top of the casserole
  5.  Bake for about 15-18 minutes
  6.  Top casserole with chopped tomatoes and avocados and immediately serve

 

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