Mexican Quinoa Enchilada Casserole

Mexican Quinoa Enchilada Casserole

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable or chicken broth
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn kernels, drained
• 1 can (15 oz) diced tomatoes, drained
• 1 ½ cups enchilada sauce
• 1 tsp cumin
• 1 tsp chili powder
• 2 cups shredded cheese (Mexican blend or cheddar)
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste
• Tortillas or tortilla chips for serving

Instructions:

1. Cook the Quinoa:
   • In a medium saucepan, bring the quinoa and broth to a boil. Reduce the heat, cover, and simmer for about 15 minutes until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and set aside.
2. Preheat Oven:
   • Preheat your oven to 375°F (190°C).
3. Mix the Casserole:
   • In a large mixing bowl, combine the cooked quinoa, black beans, corn, diced tomatoes, enchilada sauce, cumin, and chili powder. Season with salt and pepper to taste.
4. Assemble the Casserole:
   • Transfer the quinoa mixture to a lightly greased 9×13-inch baking dish. Top with the shredded cheese.
5. Bake:
   • Bake for 20–25 minutes, or until the cheese is bubbly and golden brown.
6. Serve:
   • Garnish the casserole with fresh cilantro. Serve with warm tortillas or tortilla chips on the side.

This Mexican-inspired quinoa casserole is hearty, flavorful, and easy to prepare. You can customize it by adding cooked chicken, avocado, or sour cream as toppings!

Let me know if you’d like to modify the recipe or have any other questions!