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Mexican Quinoa Enchilada Casserole
You’re not going to believe how delicious a healthy, vegetarian Mexican Quinoa Enchilada Casserole can be until you’ve tried it!
Course
Dinner
Cuisine
Mexican
Recipe Type
Camping
,
Casseroles
,
Fall
,
Healthy Choices
,
Summer
,
Vegetarian
Skill Level
Easy
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
minutes
Servings
6
Servings
Calories
278
kcal
Author
Angela G.
Ingredients
1
red bell pepper
diced
1
yellow bell pepper
diced
1
orange bell pepper
diced
2
jalapeño peppers
diced
½
red onion
diced
2
tablespoon
butter
10
oz
frozen corn
1
cups
cooked quinoa
Juice from 1 lime
½
teaspoon
cumin
16
oz
refried black beans
10
oz
enchilada sauce
1
cup
Mexican blend shredded cheese
Fresh cilantro to taste
Instructions
Melt butter in a skillet over medium heat and cook peppers, onions, jalapeño and corn until lightly caramelized.
Mix cooked quinoa and lime juice together then layer it into your casserole dish. (You can use one big 9x12 dish or two smaller ones and freeze one)
Spoon refried beans over the quinoa and spread out as best you can. (They will spread out more when cooking.)
Layer on pepper and corn mixture. Spreading as evenly.
Sprinkle an even layer of cumin next.
Pour enchilada sauce over entire casserole.
Top with a final layer of cheese.
Bake at 350˚ for 25-30 minutes on a low rack. Serve topped with fresh cilantro.
Video
Nutrition
Calories:
278
kcal
|
Carbohydrates:
36
g
|
Protein:
12
g
|
Fat:
10
g
|
Saturated Fat:
6
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
28
mg
|
Sodium:
1015
mg
|
Potassium:
371
mg
|
Fiber:
8
g
|
Sugar:
8
g
|
Vitamin A:
1959
IU
|
Vitamin C:
100
mg
|
Calcium:
166
mg
|
Iron:
2
mg