Quinoa Enchilada Casserole

Quinoa Enchilada Casserole - A lightened-up, healthy enchilada bake that you may enjoy guilt-free, chockfull of quinoa, black beans and cheesy goodness. And also the leftovers taste more appropriately!

I believe it’s safe to claim that I‘ve somewhat of the adore affair with Mexican food. Whether it’s fish tacos, cheesy enchiladas or perhaps a giant burrito the scale my forearm, I can honestly live off of of those to the rest of my life.

So when Old El Paso asked me to become their brand ambassador for the following year, well, how could I state no? It just provides me with an excuse in order to make even even more of my personal favorite Mexican-inspired dishes to talk about along with you all ! And also to start things off, I simply had to talk about my personal favorite Mexican comfort food lightened-up.

Now this can be a super easy enchilada bake with quinoa rather than tortilla. Through the use of quinoa, we’re adding in certain fun healthy goodies, like protein and fiber, and there’s simply no rolling or wrapping of any kind. You are able to simply throw everything into your bowl, mix it up, and bake it after that. Yes, it doesn’t get easier than that!

After you let this bake through, you’ll have the foremost amazing cheesy enchilada bake! It’s so great, you’ll never wish to have traditional enchiladas again!

Quinoa Enchilada Casserole Recipes

Quinoa Enchilada Casserole

  • 1 cup quinoa
  • 1 (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
  1. Inside a large saucepan of 2 cups water, cook quinoa consistent with package instructions ; put aside.
  2. Preheat oven to 375 degrees F. Lightly oil an 8x8 or 2 quart baking dish or coat with nonstick spray.
  3. Inside 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.
  4. Spread quinoa mixture straight into the prepared baking dish. Top with remaining cheeses. Place into oven and bake until bubbly and cheeses have melted, about quarter-hour.
  5. Serve immediately, garnished with avocado and tomato, if desired.

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