Cheesy Quinoa Enchilada Casserole

Honestly- I hate cooking. Recently I’ve been making more of an effort to plan out my grocery trips and cook meals for the week so I don’t end up eating cereal 3 nights a week. Even though cereal is my favorite food, I know my husband doesn’t enjoy it for dinner every night. If you follow me on Instagram, I know I promised a recipe for you all of a dish I made this past week: Cheesy Quinoa Enchilada Casserole. I found it on Pintrest (duh), so here is my “how to” for you all!

 

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Mmm, quinoa!

 

Cheesy Quinoa Enchilada Casserole

1/2 cup (canned) black beans

1/2 cup of canned or frozen corn

1 cup cooked quinoa

1 (4.5oz) can of chopped green chiles

1 (10oz) can of enchilada sauce

1/2 tsp. Chili powder

1/2 tsp. Cumin

2 tbsp. chopped cilantro leaves

1/2 cup shredded cheddar cheese

1/2 cup shredded mozzarella cheese

Toppings as desired: avocado, salsa, Roma tomato, sour cream, etc.

Directions

In a large bowl, combine black beanstalk corn, quinoa, chiles, enchilada sauce, cilantro, and spices. Mix well and add both of the cheeses. Grease an 8×8 pan and pour the delicious mixture in. Top with desired amount of extra shredded cheese, because you can’t go wrong with more cheese. Bake for 15-20 minutes at 375 degrees in the oven. Cover with toppings such as avocado and tomato, and enjoy!

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Ready in 15 minutes!

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