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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!
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.