Easy Veggie Enchilada Casserole (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 cup quinoa, uncooked and rinsed well
02 -
2 cups water
03 -
1 tablespoon olive oil
→ Vegetables & Aromatics
04 -
1 small onion, finely chopped
05 -
3 garlic cloves, minced
06 -
1 jalapeño pepper, deseeded and finely diced
07 -
1 red bell pepper, deseeded and chopped
08 -
1 orange or yellow bell pepper, deseeded and chopped
09 -
1 cup frozen corn kernels
→ Seasonings & Flavor
10 -
Juice from 1 small lime
11 -
1 teaspoon ground cumin
12 -
1 tablespoon chili powder
13 -
1/3 cup fresh cilantro, roughly chopped
14 -
Salt and black pepper to taste
→ Main Components
15 -
30 oz canned black beans, drained and rinsed
16 -
2 cups enchilada sauce
17 -
2 cups shredded Mexican cheese blend
→ Optional Garnishes
18 -
Sliced green onions for serving
19 -
Fresh avocado slices
20 -
Sour cream
21 -
Extra cilantro leaves
# Instructions:
01 -
Start by heating your oven to 350°F. Take a 9x13 inch baking dish and give it a light coating of cooking spray to prevent sticking. Set this aside while you prepare the filling.
02 -
Place the rinsed quinoa and water in a medium pot. Bring it to a rolling boil over medium heat, then let it bubble away for 5 minutes. Lower the heat and let it gently simmer for about 15 minutes until all the water has been absorbed. Take it off the heat, fluff the grains with a fork, then cover and keep warm.
03 -
Heat the olive oil in a large skillet over medium-high heat. Toss in the onion, garlic, and jalapeño, cooking them until they're soft and fragrant, roughly 5 minutes. Add the bell peppers and corn, letting everything cook together for another 3-4 minutes. Squeeze in the lime juice, then sprinkle in the cumin, chili powder, and cilantro. Give it a good stir and season with salt and pepper to your liking.
04 -
Grab a large mixing bowl and add your cooked quinoa and black beans. Pour in all those beautiful sautéed vegetables and mix everything together. Stir in the enchilada sauce until well combined, then fold in half a cup of the shredded cheese.
05 -
Transfer the quinoa mixture into your prepared baking dish, spreading it out evenly. Sprinkle the rest of the cheese over the top. Cover with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for another 10 minutes until the cheese is beautifully melted and the edges are bubbling. Let it rest for 10 minutes before serving. Top with your favorite garnishes and enjoy while it's warm!
# Notes:
01 -
This dish freezes beautifully! Just let it cool completely, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
02 -
For a gluten-free version, simply use certified gluten-free enchilada sauce. Most brands clearly label their products.
03 -
Leftovers taste even better the next day as the flavors continue to meld together. Store in an airtight container in the fridge for up to 4 days.
04 -
This recipe is perfect for meal prep and feeding a crowd. It's hearty, filling, and satisfying for both kids and adults.