Enchilada Casserole!
Enchilada Casserole!
Prep Time
Cook Time
Prep Time
Cook Time
  • Enchilada Sauce
  • 2tbs olive oil
  • 2tbs flour
  • 1 1/2tbs chili powder
  • 1tsp garlic powder
  • 1tsp cumin shredded coconut
  • 1/2tsp onion powder
  • 1/4tsp cayenne pepper
  • 1 6-oz can tomato paste
  • 1 1/2cups vegetable broth​
  • 1/2tsp salt
  • 1cup uncooked quinoa
  • 10oz Enchilada Saucestore bought works too but it’s the homemade sauce that makes this special
  • 1 4.5-oz can chopped green chileshot or mild
  • 1/2cup corn kernelsfrozen, canned, or roasted
  • 1/2cup canned black beansdrained and rinsed
  • 2tbs fresh cilantro leaveschopped
  • 1/2tsp cumin shredded coconut
  • 1/2tsp chili powder
  • salt and freshly ground black pepperto taste
  • 1/2cup shredded cheddar cheese
  • 1/2cup shredded mozzarella cheese
  • 1 avocadopeeled and diced
  • 1 tomatodiced
  • 1/4cup each of shredded cheddar and mozzarella cheesesfor sprinkling on top
  1. Put the oil in a small sauce pan over medium heat. Add flour stirring constantly for a few minutes.
  2. Stir in the chili powder, garlic powder, cumin, onion powder, and cayenne pepper until combined. Cook for a couple minutes over medium heat until fragrant.
  3. Stir in the tomato paste and then broth. Whisk until smooth.
  4. Bring to a simmer over low-medium heat. Stir in salt to taste and continue simmering until thickened, about 5 minutes.
prepare casserole
  1. In a large saucepan add 2 cups water and 1 cup quinoa and cook according to package directions. Set aside.
  2. Preheat oven to 375 deg.
  3. Lightly oil an 8Ă—8 or 2 quart baking dish.
  4. In a large bowl, combine quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder.
  5. Season with salt and pepper to taste.
  6. Stir in 1/2 cup cheddar cheese and 1/2 cup mozzarella cheese.
  7. Spread quinoa mixture into the prepared baking dish. Top with remaining cheeses.
  8. Place into oven and bake until bubbly and cheeses have melted, about 15 minutes.
  9. Garnish with diced avocado and tomato. Enjoy!