Quinoa Enchilada Casserole
This Quinoa Enchilada Casserole is quick and easy to throw together and is bursting with nutritious ingredients that don't skimp on any flavor!
Servings: 6
Calories: 545kcal
Ingredients
- 2 cups Quinoa
- 14 oz canned black beans (drained)
- 2, 10 oz cans Enchilada sauce
- 1 tablespoon cooking oil
- 14 oz canned corn (drained)
- 1 green pepper (chopped)
- 1 red pepper (chopped)
- 1 onion (chopped)
- 8 oz shredded taco cheese
Instructions
- Preheat oven to 400 degrees.
- Cook quinoa according to package instructions.
- While quinoa is cooking, add oil to skillet over medium heat and saute peppers and onion until tender.
- Add beans, corn, quinoa, 1 can enchilada sauce, and a handful of cheese to skillet. Mix to combine and heat through.
- Add remaining can of enchilada sauce to 9x13" baking dish and spread evenly across bottom.
- Pour casserole mixture into baking dish, spreading evenly as well, then top with shredded cheese to cover.
- Place in the oven for 10 minutes, or until cheese is melted and beginning to brown.
- Remove from oven and serve.
Notes
IF YOU LIKED THIS RECIPE try my Grilled Chipotle Shrimp with Cilantro Lime Quinoa recipe too!
Nutrition
Calories: 545kcal | Carbohydrates: 68g | Protein: 24g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 39mg | Sodium: 1420mg | Potassium: 739mg | Fiber: 11g | Sugar: 8g | Vitamin A: 1705IU | Vitamin C: 47.4mg | Calcium: 329mg | Iron: 5mg