Monday, October 6, 2014

Quinoa Enchilada Casserole

I was surprised at this one, rich in flavors and taste just like a classic Mexican dish. This is a healthier way of enjoying Mexican food, nothing but goodness in this one. I had seconds and leftovers were equally satisfying. I pre-cooked my Quinoa in a rice cooker {I love my rice cooker}
Found here
  • 1 cup quinoa
  • 1 can (10-ounce) Old El Paso™ mild enchilada sauce
  • 1 can (4.5-ounce) Old El Paso™ chopped green chiles, drained
  • 1/2 cup canned corn kernels, drained
  • 1/2 cup canned black beans, drained and rinsed
  • 2 tablespoons chopped fresh cilantro leaves
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • Kosher salt and freshly ground black pepper, to taste
  • 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
  • In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
  • Preheat oven to 375 degrees F. Lightly oil an 8x8 or 2 quart baking dish or coat with nonstick spray.
  • In a large bowl, combine quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Stir in 1/2 cup cheddar cheese and 1/2 cup mozzarella cheese.
  • Spread quinoa mixture into the prepared baking dish. Top with remaining cheeses. Place into oven and bake until bubbly and cheeses have melted, about 15 minutes.
  • Serve immediately, garnished with avocado and tomato, if desired
{rice cooker}



  1. Love the idea - I've never had much success with quinoa, but I'm a veggie, so I really ought to give it a go. This looks lovely!

  2. YUM! I'm a quinoa addict, so any new way to use it is fantastic! Thanks


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