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Quinoa Enchilada Casserole
Course: Main Course
Ingredients
  • 1 1/4 cups quinoa
  • 2 medium onions
  • 6 cloves of garlic
  • 1 jalapeno pepper
  • 1 red bell pepper
  • 10 oz frozen corn
  • 16 oz enchilada sauce
  • 2 cans black beans
  • 3 cups Mexican cheese blend (shredded)
  • juice of 1 large lime
  • 1 Tbsp cumin
  • 1 tsp chili powder
  • 1/2 tsp paprika
  • salt and pepper to taste
Instructions

  1. Cook quinoa like normal, set aside.

  2. Remove seeds from jalapeno pepper and dice finely.

  3. Dice garlic, onion, and bell pepper.

  4. Combine the bell pepper, jalapeno, garlic, onion, 1 Tbsp of olive oil, and 1/4 tsp of salt and pepper in a skillet.

  5. Saute on medium-high heat for 8-10 minutes. Make sure peppers have started to soften.

  6. Add in the frozen corn and cook for another 4-5 minutes.

  7. In a large bowl, combine quinoa, skillet mixture, lime juice, drained black beans, enchilada sauce, cumin, cayenne, chili powder, paprika, and half of the cheese.

  8. Mix well and add additional salt and pepper to taste.

  9. Transfer mixture to a 9x13 baking dish.

  10. Bake the casserole at 375 degrees for 30 minutes. When there's 10 minutes remaining, add the rest of the cheese to the top.

  11. Serve with lime juice, tortilla chips, diced roma tomatoes, avocado, and sour cream.