Quinoa Enchilada Casserole
This quinoa casserole is a spin on an enchilada casserole, using many of the same ingredients. It's a dump & bake casserole, so minimal active time is needed.
Servings: 4 servings
Calories: 486kcal
Ingredients
- 1 medium green bell pepper
- 1 small jalapeno
- 2 ears corn or ½ cup thawed frozen corn
- ½ medium zucchini
- 1 cup quinoa rinsed well
- 10 ounce can (or 1 ¼ cup) green enchilada sauce see note #1
- ½ cup salsa verde
- 1 cup vegetable broth
- 15 ounce can black beans drained and rinsed
- 1 ½ teaspoons chipotle chili powder
- 1 teaspoon cumin
- 1 teaspoon dry oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon kosher salt
- ¼ cup chopped cilantro optional
- neutral cooking oil as needed
- 6 ounces soy chorizo see note #2
- 1 ½ cups shredded Mexican blend cheese
- avocado for serving
Instructions
- Preheat the oven to 375F. Dice the bell pepper, mince the jalapeno, shuck the corn (slice kernels from the cob), and slice the zucchini into half moons.
- To a 9x13-inch baking dish, add the peppers, corn, zucchini, quinoa, enchilada sauce, salsa verde, vegetable broth, drained black beans, chipotle chili powder, cumin, oregano, garlic powder, onion powder, salt, and chopped cilantro.
- Stir well and cover tightly with foil, an oven-safe lid, or an upside down sheet pan. Bake at 375F for 30-35 minutes, or until the quinoa is cooked through.
- While the quinoa cooks, heat a large skillet over medium heat. Drizzle with enough oil to coat. Once hot, crumble in the chorizo. Sauté, stirring occasionally, until browned and cooked through. Remove from heat and set aside.
- Remove the quinoa from the oven. Stir well. Stir in half of the cheese and all of the cooked chorizo. Top with the remaining cheese.
- Return to the oven to bake until the cheese is melted, about 5 minutes. Remove from the oven and enjoy topped with additional cilantro, sliced avocado, and salsa verde.
Video
Notes
- No chop version: Omit the zucchini and jalapeno and replace peppers with (thawed) frozen peppers and corn.
- Enchilada sauce: I tested this recipe with a standard can of enchilada sauce (10 ounces) and Siete Foods enchilada sauce, which comes in a 15 ounce jar. I measure out 10 ounces (1 ¼ cup) when using a non-standard can.
- Chorizo: This is optional. I use half a package of Trader Joe's soy chorizo. Sprouts and Whole Foods typically have vegan chorizos available. My homemade tofu chorizo is another option.
- Cheese: To make this recipe vegan, use an equal amount of shredded vegan cheese.
- Best within 3-4 days. Let cool completely before freezing as an entire casserole or individual slices. To reheat in the oven, cover tightly with foil and reheat at 325F for 20-25 minutes.
Nutrition
Calories: 486kcal | Carbohydrates: 60g | Protein: 32g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 26mg | Sodium: 1636mg | Potassium: 820mg | Fiber: 14g | Sugar: 9g | Vitamin A: 1408IU | Vitamin C: 35mg | Calcium: 546mg | Iron: 7mg
