BEST QUINOA ENCHILADA CASSEROLE RECIPE
INGREDIENTS:
1 cup quinoa1 (10-ounce) can Old El Paso™ mild enchilada sauce
1 (4.5-ounce) can Old El Paso™ chopped green chiles, drained
1/2 cup corn kernels, frozen, canned or roasted
1/2 cup canned black beans, drained and rinsed
2 tablespoons chopped fresh cilantro leaves
1/2 teaspoon cumin
1/2 teaspoon chili powder
Kosher salt and freshly ground black pepper, to taste
3/4 cup shredded cheddar cheese, divided
3/4 cup shredded mozzarella cheese, divided
1 avocado, halved, seeded, peeled and diced
1 Roma tomato, diced
DIRECTIONS:
- In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
- Preheat oven to 375 degrees F. Lightly oil an 8×8 or 2 quart baking dish or coat with nonstick spray.
- In a large bowl, combine quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Stir in 1/2 cup cheddar cheese and 1/2 cup mozzarella cheese.
- Spread quinoa mixture into the prepared baking dish. Top with remaining cheeses. Place into oven and bake until bubbly and cheeses have melted, about 15 minutes.
- Serve immediately, garnished with avocado and tomato, if desired.
Nutrition Facts
Serving Size
Servings Per Container 6
Amount Per Serving
Calories 285.1Calories from Fat 122.4
% Daily Value*
Total Fat 13.6g21%
Saturated Fat 5.3g27%
Trans Fat 0g
Cholesterol 23.5mg8%
Sodium 289.5mg12%
Total Carbohydrate 29.2g10%
Dietary Fiber 6.0g24%
Sugars 1.4g
Protein 13.2g26%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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