Quinoa Enchilada Casserole

DAMN DELICIOUS (147)
Denise Jackson: "Awesome recipe and for extra protein I added shre…" Read More
14Ingredients
40Minutes
320Calories

Ingredients

US|METRIC
  • 1 cup quinoa
  • 10 ounces enchilada sauce (Old El Paso™ mild)
  • 4 1/2 ounces green chiles (Old El Paso™ chopped, drained)
  • 1/2 cup corn kernels (frozen, canned or roasted)
  • 1/2 cup canned black beans (drained and rinsed)
  • 2 tablespoons cilantro leaves (chopped fresh)
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • kosher salt
  • freshly ground black pepper
  • 3/4 cup shredded cheddar cheese (divided)
  • 3/4 cup shredded mozzarella cheese (divided)
  • 1 avocado (halved, seeded, peeled and diced)
  • 1 roma tomato (diced)
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    NutritionView More

    320Calories
    Sodium38% DV910mg
    Fat23% DV15g
    Protein33% DV17g
    Carbs11% DV33g
    Fiber28% DV7g
    Calories320Calories from Fat140
    % DAILY VALUE
    Total Fat15g23%
    Saturated Fat6g30%
    Trans Fat
    Cholesterol30mg10%
    Sodium910mg38%
    Potassium530mg15%
    Protein17g33%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate33g11%
    Dietary Fiber7g28%
    Sugars6g12%
    Vitamin A25%
    Vitamin C100%
    Calcium30%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(147)

    Denise Jackson 8 days ago
    Awesome recipe and for extra protein I added shredded chicken. Easy to fix.
    Ann a month ago
    Easy to prepare and so delicious! This was my first Yummly recipe and it was an unqualified success!
    Jordan a month ago
    Tastes great! Did not miss the meat either.
    Morales a month ago
    It was easy and flavorful.
    Froidcoeur 2 months ago
    Super yum! Everyone went back for extra helpings! We added some chicken and some extra corn, I think next time we’ll add a little sauce, too!
    TalentedCulinaire 2 months ago
    This dish was quite enjoyable for a quick dinner. I used a fresh jalapeno pepper and currry powder in place of the cumin.
    Leah Miller 2 months ago
    Good flavors but way too mushy to eat as a casserole, and I even added radishes as a garnish. This actually might be good with tortilla chips as a kind of nacho dip, or rolled up in a soft tortilla like a taco. The Roma tomatoes on top really kick up the freshness.
    Kristin 2 months ago
    Added chicken and onions; extra beans and corn (extra cumin, chili and some cayenne) - It was a huge hit! I had three quinoa “dislikers” go for thirds!
    wendyrosa.schell 2 months ago
    Excellent. Have made it 3 times, adding rotisserie chicken the last time. Drain canned vegetables, use full cans. I added canned roasted tomatoes and Hatch Green Chili salsa (med) instead of mild chopped chilies, and chopped onions. It thickens as it cools.
    was pretty good. will make this again.
    S 3 months ago
    Added more corn, black beans and quinoa. Was pretty good. Works really well as a dip with some chips, too!
    Rebecca H. 3 months ago
    it was gross, wont make again
    Tesia Vandenberghe 3 months ago
    Great for lunch and reasonably healthy. I just dumped the quinoa into the casserole dish with enchilada sauce and enough water that the sauce + water = 2 cups and baked it in the oven. no need to pot cook it first.
    emma f. 3 months ago
    very enjoyable but i didnt put it in the oven as i didnt want it to go dry.
    Kimberly Heideman 3 months ago
    i added shredded beef which gave it better consistency. i think without it then the consistency would be more mushy
    Rochelle Bateman 3 months ago
    The flavor was very good but the consistency is not what I cared for would I make this again probably notc
    Carrie J. 3 months ago
    We all enjoyed it! Easy and delicious. I used the whole can of corn and beans, silly to measure them out
    Crystal 4 months ago
    I felt like it needed more corn and beans for the amount of quinoa it made. It tasted good though! My tip would be just to not use as much quinoa.
    Megan M. 4 months ago
    I used green chile enchilada sauce instead and really liked it!! It was watery, but I had forgotten to drain the beans.
    Jamie Sharp 4 months ago
    great flavor and easy to make
    Annette Garcia 4 months ago
    Very good! Would make it again.
    Tanya 4 months ago
    Delicious! Perfect for veg lunches.
    Elisabeth Calhoon 4 months ago
    Easy and delicious! Makes great leftovers too
    Lyra 4 months ago
    Awesome, we used it as a side. Substituted​ homemade enchilada sauce instead of the El Paso one and it worked out great.
    Tali Choate 4 months ago
    so good, works as a main dish with a side salad, or, we ended up using the left overs for alot of snacking with tortilla chips! versatile purposes i guess;) love it (and how healthy it is)
    buffy python 4 months ago
    It was delicious! It was a little spicy for the other diner with me, but neither of us love a lot of spice. I also didn’t put avocado or tomato in it, so that might’ve contributed
    linda w. 5 months ago
    So delicious! We didn't have quinoa, so I substituted Farro and it was great! Maybe a bit more hearty than quinoa. We will definitely make this again!
    Turned out amazing Would highly suggest
    patti C. 5 months ago
    Delicious! I've made it twice now.
    Bianca D. 5 months ago
    Absolutely delicious! I will definitely be making this again.

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