Meatless Monday is really starting to become a thing in my house. I started doing this about a year ago and I’m totally digging it! It’s a fun way to explore new dinner ideas that taste just as good and are healthy without the meat. A lot of times I use Quinoa to replace the meat in a dish. Quinoa is a super food that has so many health benefits. Ok, lets get into how to make this Easy Quinoa Enchilada Casserole!
Besides loving Meatless Monday, I love love love Mexican food! Lately I feel like I’ve been eating Mexican food like twice a week, usually it’s just whipping up some tacos for a quick weeknight dinner.
I really wanted to try something new to satisfy my Mexican craving and to break away from the weekly taco routine. But I also wanted something that was easy to make.
This casserole comes together in about 35 minutes, which makes it perfect during a busy work week. Which lately has been super busy for me. Ever since school started I feel like I’m constantly on the go, with balancing work, carpooling for school, afternoon school activities for my son, and trying to squeeze in a Yoga class for me here and there.
I start by cooking the Quinoa which takes about 20 minutes. I used Red Quinoa for this dish to give it more color. You can use any color Quinoa.
While the Quinoa is cooking I start prepping the other ingredients to save time. Multi-tasking! 🙂
Then in a large bowl I add the green chilis, corn, beans, green onions, cilantro, enchilada sauce, cumin, chili powder, garlic, 1/2 cup Mexican cheese, and 1/2 cup mozzarella cheese.
Next I add the cooked Quinoa to the bowl and mix well.
In 2 Qt casserole dish spray bottom and sides with non stick cooking spray.
Add mixture from bowl into 2 Qt casserole dish.
Top with remaining cheese.
Bake 15-20 minutes in a preheated 375 degree oven until bubbly and cheese is melted.
Garnish with avocado and tomato.
If you try this, let me know what you think! Just leave a comment below and rate it – it’s really helpful for me and other readers.
- 1 cup dry Quinoa
- 2 cups water
- 1 4oz can chopped Green Chilis
- 10 oz Enchilada Sauce (gluten free)
- ½ cup frozen Corn
- 1 can Black Beans drained and rinsed
- 6 Green Onions chopped
- ½ cup fresh Cilantro chopped
- ½ tsp Cumin
- ½ tsp Chili Powder
- 1 cup shredded Mexican Cheese divided
- 1 cup shredded Mozzarella Cheese divided
- 1 Avocado pitted an diced
- 2 Roma Tomatoes chopped
- 2 cloves Garlic minced
- In medium sauce pan add Quinoa and water.
- Bring to boil, then cover and turn heat on low for 15 minutes.
- While quinoa is cooking, prep the rest of the ingredients.
- In large bowl add green chilis, corn, beans, green onions, cilantro, enchilada sauce, cumin, chili powder, garlic, ½ cup Mexican cheese, and ½ cup mozzarella cheese.
- Preheat oven to 375 degrees.
- Add cooked quinoa, mix well.
- In 2 Qt casserole dish spray bottom and sides with non stick cooking spray.
- Add mixture from bowl into 2 Qt casserole dish.
- Top with remaining cheese.
- Bake 15-20 minutes until bubbly and cheese is melted.
- Garnish with avocado and tomato.
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