Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
Now that I am officially 100% a midwestern wife, I think it’s time I got on the casserole train.
I will never forget the first time I went home to meet BL’s family and was greeted with an assortment of heartland treats: funeral casserole, tator tot hot dish, and cheese curds as squeaky as a new pair of white tennis shoes. I stuffed my face for three consecutive days, feasting on retro goodies and wondering how I had made it 22 years on this earth without ever knowing what a hot dish was.
I came back after that trip and tried numerous times to remake BL’s childhood favorites- and failed miserably. So, back on the shelf the recipes went with a dedication to enjoy those types of foods how they should be enjoyed- surrounded by family, on a freezing winter day, in a small Wisconsin town.
Now that we are Missourians (!?) I’m bringing back to my kitchen a slew of one pot dishes that I can make ahead of time, stick in the fridge/freezer, then pop in the oven whenever we need a warm, hearty dish. I have a feeling this is going to be the story of my winter.
Are enchiladas a casserole? Yes, no, maybe so? To the California girl that still lives in me, they are. They fit the bill. Make a sauce, fill, top with cheese, bake until bubbly. Since that’s how every hot dish I’ve ever had begins and ends, I’m going for it.
You are welcome to make your own Salsa Verde for these. I had all the intentions of doing so but when I couldn’t find tomatillos at the second store I ventured to, I turned to the canned stuff.
I love enchiladas super saucy, dry, flaky tortillas need not apply. I want them almost soupy, dripping with sauce and cheese as I spoon them from the dish onto my plate. Here’s the thing, it’s hard to get corn tortillas deliciously wet and sloppy.
The first go around, I made them with corn to keep these 100% GF for my friends who swing that way. They were really good, but they lacked the soft, chewy bite that I preferred when I made these with flour tortillas. While you can’t go wrong either way, I want to steer you towards the flour ones. Pillowy soft enchiladas? Yes, please.
You know how this story ends: make the quinoa and black bean filling, roll in tortilla of choice, top with more sauce & cheese. It’s how you casser-roll.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Quinoa Black Bean Enchiladas! Packed with healthy #plantbased protein. Vegetarian with vegan option & Gluten Free