Quinoa Enchilada Casserole

Quinoa Enchilada Casserole

I am not what you would call super health conscious, but I do care about what I am putting into my family's body. Because of this I try to exercise at least one meatless meal a week.  It's usually on Monday, and I call it Meatless Monday.  However, when you are not used to cooking vegetarian it can get a little daunting.  That is why I am always happy when I come across meals that are not only vegetarian, but super simple. I was talking on the phone with a friend of mine the other day and she was telling me about this scrumptious Quinoa Enchilada Casserole she had made.  It sounded delicious, and I couldn't wait to try it!  Oh man am I so glad I did!  It is so simple and I can't wait to share it with you so...

Let's Get Started!

Quinoa Enchilada Casserole:
*Prep Time: 20 min.  *Cook Time:  30 min.  *Difficulty:  Easy  *Servings:  6-8

Ingredients:


  • 1 c of Quinoa, uncooked
  • 1 15 oz. can of Black Beans, drained and rinsed
  • 1 15 oz. can of Diced tomatoes, drained
  • 1 15 oz. can of Mexican Style Corn
  • 1 2 oz can of Black Olives, Sliced
  • 1 Onion, diced
  • 4-6 Cloves of Garlic, minced
  • 1 c. Mozzarella Cheese, grated
  • 1 c. Cheddar Cheese, grated
  • 2 c. Enchilada Sauce
  • 2 c. Water
  • 2 tbsp. Extra Virgin Olive Oil
  • 2 tbsp. Fresh Cilantro, chopped
  • 1 tsp. Chili Powder
  • 1 tsp. Cumin
  • Salt & Pepper, to taste
To begin you will need to preheat the oven to 375 degrees.  



Next you will need to chop your vegetables and herbs.


Next place a sauce pan over medium/high heat and add the oil.


Once the pan is hot, add the onions and garlic.
Cook until the onions are soft and translucent.


Now you can add the quinoa.


To the quinoa and onions add the water.


Add 1 tsp. of salt to the quinoa.
Bring to a boil, lower to a simmer, cover, and cook for 20 min.


While the quinoa is cooking you can drain and rinse the beans and


Tomatoes.


Now you can place the beans, tomatoes, corn, cilantro chili powder, cumin, and 3/4 the can of black olives into a large mixing bowl.


Once the quinoa is finished, you can add it to the bowl as well.


Now you can add the Enchilada sauce.


Mix everything together.


Taste for seasoning and make any adjustments you feel it needs.


Pour into a greased baking dish.


Top with the grated cheese and the rest of the black olives.


And place into a 375 degree oven for 30 minutes.


Look at that beauty!  You would never guess it was healthy for you!

Quinoa Enchilada Casserole

Simply scoop it out onto your plate, top with a little fresh cilantro, and you are ready to go!

It is absolutely delicious and so filling that not even my King of the Carnivores husband missed the meat.  In fact, he went in for THIRDS!  So if you are trying to find more vegetarian options for your menu, give this Quinoa Enchilada Casserole a try!  You will be so happy you did!  If you have any delicious vegetarian recipes you enjoy I would LOVE to hear about them!

And as always...

Happy Reading, Happy Eating, and Happy Living,
~The Kitchen Wife~

Quinoa Enchilada Casserole:
*Prep Time: 20 min.  *Cook Time:  30 min.  *Difficulty:  Easy  *Servings:  6-8

PRINTABLE RECIPE

Ingredients:
  • 1 c of Quinoa, uncooked
  • 1 15 oz. can of Black Beans, drained and rinsed
  • 1 15 oz. can of Diced tomatoes, drained
  • 1 15 oz. can of Mexican Style Corn
  • 1 2 oz can of Black Olives, Sliced
  • 1 Onion, diced
  • 4-6 Cloves of Garlic, minced
  • 1 c. Mozzarella Cheese, grated
  • 1 c. Cheddar Cheese, grated
  • 2 c. Enchilada Sauce
  • 2 c. Water
  • 2 tbsp. Extra Virgin Olive Oil
  • 2 tbsp. Fresh Cilantro, chopped
  • 1 tsp. Chili Powder
  • 1 tsp. Cumin
  • Salt & Pepper, to taste
Directions:
  1. Preheat the oven to 375 degrees.
  2. Place a sauce pan over medium high heat and add the oil.
  3. When pan is hot, add the garlic and onions.  Cook until the onions are soft and translucent. 
  4. Add the quinoa to the pan along with the water.  Add 1 tsp of salt and bring to a boil.  Lower to a simmer, cover, and cook for 20 minutes. 
  5. In a mixing bowl add the tomatoes, black beans, corn, 2/3 can of the olives, cilantro, cumin, and chili powder.
  6. When the quinoa is finished add it to the bowl along with the enchilada sauce.  
  7. Stir everything together and place into a greased baking dish. 
  8. Top with the cheese and the remaining olives.  
  9. Place in the oven for 30 min. 
  10. Top with some fresh cilantro. 
  11. Serve and Enjoy!

2 comments

  1. Thank you for this recipe. I love quinoa and Mexican food so look forward to trying this recipe. We are the opposite and try to eat a couple of meat recipes a week because I am not a big meat eater (but my husband is!) I think anytime you try to cut back on it is a good thing as Martha would say!!

    ReplyDelete
    Replies
    1. Thank you! I can't wait to hear what you think!

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