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vegetarian enchilada casserole

Quinoa Enchilada Casserole

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: main dish, healthy, vegetarian
  • Method: oven
  • Cuisine: American, Mexican Inspired
  • Diet: Vegetarian

Description

Quinoa Enchilada Casserole! If you love the taste of enchiladas, then you must try this simple vegetarian casserole. Quinoa, corn, beans, homemade enchilada sauce baked to bubbly, cheesy perfection. Easily vegan!


  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: main dish, healthy, vegetarian
  • Method: oven
  • Cuisine: American, Mexican Inspired
  • Diet: Vegetarian
  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Category: main dish, healthy, vegetarian
  • Method: oven
  • Cuisine: American, Mexican Inspired
  • Diet: Vegetarian
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Ingredients

  • 1 cup uncooked quinoa, rinsed
  • 1 tablespoon olive oil
  • 1 white or yellow onion, diced
  • 1 bell pepper, diced
  • 1 large zucchini, diced
  • 1/2 teaspoon each: chili powder, smoked paprika, cumin
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (15 ounce) can corn, drained and rinsed
  • 1 batch homemade enchilada sauce, in notes below (or 2 1/2 cups enchilada sauce)
  • 1/2 cup shredded cheddar cheese of choice.

Instructions

  1. Place quinoa and 2 cups water in a medium saucepan and bring to a boil. Reduce heat to low, then cook until tender, about 12 minutes. Turn off stove and let sit for 2-3 minutes, then fluff with a fork and add to a large bowl.
  2. While the quinoa is cooking, make the vegetables. Heat the oil in a large skillet over medium heat. Cook the onion, bell pepper and zucchini until soft, about 10 minutes, then sprinkle in the chili powder, smoked paprika, cumin and 1/4 teaspoon salt.
  3. Preheat the oven to 350F and lightly grease a large casserole dish.
  4. Add the cooked vegetable mixture to the bowl along with black beans, corn, and 1 cup enchilada sauce. Stir together, then place in the prepared dish and cover with the remaining sauce. Sprinkle cheese on top, then lightly tent with foil.
  5. Bake for 20 minutes, then remove the foil and bake an additional 10 minutes until hot and bubbly.

Notes

Homemade Enchilada Sauce: Heat 3 tablespoons oil in a medium saucepan over medium heat. Add 3 tablespoons flour (gluten-free does work to keep this entire meal gluten-free, if desired) and whisk into the oil and cook for 2-3 minutes until golden brown. Add in 1 tablespoon chili powder, 1 1/2 teaspoons cumin, 1/2 teaspoon oregano, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, 1/8 teaspoon cinnamon, and 1/4 teaspoon cayenne pepper. Cook another 30 seconds then add in 1 (15 ounce) can crushed tomatoes and 1 cup water (or vegetable broth). Bring to a simmer and cook, stirring often, until thickened, about 5 minutes.

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