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Quinoa Enchilada Casserole
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Nutrition Facts
Serving Size 252 g
(Approx. 6 Servings)
Amount Per Serving
Calories 330 Calories From Fat 120
% Daily Value*
Total Fat 14 g 22%
Saturated Fat 4.5 g 23%
Trans Fat 0.0 g
Cholesterol 20 mg 7%
Sodium 570 mg 24%
Total Carbohydrate 39 g 13%
Dietary Fiber 9 g 36%
Sugars 2 g
Protein 16 g
Vitamin A 10% • Iron 15%
Vitamin C 15% • Calcium 25%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Quinoa Enchilada Casserole
Rate and Review | Read Reviews (5)
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 cup(s) Central Market Quinoa, dry
1 1/4 cup(s) canned green enchilada sauce
1/2 cup(s) green chiles, chopped, drained
1/2 cup(s) corn kernels, frozen, roasted
1 can no salt added black beans, drained & rinsed
2 Tbsp cilantro leaves, chopped
1/2 Tsp ground cumin
1/2 Tsp chili powder
1/4 Tsp kosher salt
3/4 cup(s) 2% cheddar cheese, shredded
3/4 cup(s) 2% mozzarella cheese, shredded
1 Large Hass avocado, halved, seeded, peeled and diced
1 roma tomato, diced
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Instructions

1
In a large saucepan, cook quinoa according to package instructions; set aside.
2
Preheat oven to 375°F. Lightly oil an 8x8 or 2 quart baking dish or coat with nonstick spray.
3
In a large bowl, combine quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder. Season with salt and pepper.
4
Stir in ½ cup cheddar cheese and ½ cup mozzarella cheese.
5
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.
6
Serve immediately, garnished with avocado and tomato, if desired.

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