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Easy Quinoa Enchilada Casserole: Best Family Dinner

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This easy quinoa enchilada casserole is a one-dish wonder that comes together in 30 minutes. Packed with protein-rich quinoa, black beans, and corn, it’s a crowd-pleasing, vegetarian-friendly dinner that saves busy weeknights.

Ingredients

Scale
  • 1 cup quinoa, rinsed
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can corn, drained (or 1½ cups frozen corn)
  • 1 (19-ounce) can red enchilada sauce
  • 1 cup vegetable broth (or chicken broth)
  • 1 cup shredded Mexican blend cheese, divided
  • 1 small onion, diced (about ¾ cup)
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Fresh cilantro, chopped (optional topping)
  • Avocado, diced (optional topping)
  • Sour cream or Greek yogurt (optional topping)
  • Sliced jalapeños (optional topping)
  • Lime wedges (optional topping)

Instructions

  1. Preheat your oven to 375°F (190°C). Rinse quinoa in a fine-mesh strainer under cold water for about 30 seconds; let drain well.
  2. In a 9×13-inch baking dish, combine rinsed quinoa, black beans, corn, diced onion, minced garlic, cumin, chili powder, salt, and pepper. Stir to distribute seasonings.
  3. Pour enchilada sauce and vegetable broth over the mixture. Stir until everything is well-coated.
  4. Sprinkle half the shredded cheese over the top.
  5. Cover the dish tightly with aluminum foil. Bake for 25 minutes.
  6. After 25 minutes, remove foil carefully. If quinoa is tender and most liquid is absorbed, proceed. If still watery, bake covered for 5 more minutes.
  7. Sprinkle remaining cheese on top and return to oven, uncovered, for 5-7 minutes until cheese is melted and bubbly.
  8. Let casserole rest for 5 minutes before serving.

Notes

Rinsing quinoa is essential to remove bitter saponin coating. Let casserole rest 5 minutes after baking to set. For vegan version, use dairy-free cheese and vegetable broth. For added protein, stir in 2 cups shredded cooked chicken or ground beef before baking. To freeze, assemble unbaked, cover tightly, and freeze up to 3 months; bake from frozen adding 20 minutes covered time.

Nutrition

Keywords: quinoa enchilada casserole, easy dinner, vegetarian, gluten-free, one-dish meal, family dinner, healthy casserole

Find it online: https://chloeplate.com/easy-quinoa-enchilada-casserole-best-family-dinner/