Quinoa Enchilada Bake
This Quinoa Enchilada Bake is a healthy Tex-Mex casserole that's easy to make and filled with lots of veggies like black beans, quinoa and enchilada sauce!
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
- 4 cup chopped broccoli florets ((about 1 large bunch, stalks removed))
- 1 large red bell pepper, (chopped into chunks (about 1 1/2 cups))
- 1 large yellow onion, (chopped)
- 2 tbsp olive oil
- 1/4 tsp garlic powder
- 1/2 tsp coriander
- 1/2 tsp ground cumin
- salt and black pepper, (to taste)
- 1 cup quinoa, (uncooked (or about 4 cups cooked))
- 2 4-ounce cans chopped green chiles
- 1 15-ounce can black beans, (drained and rinsed)
- 1+1/4 cup enchilada sauce
- 2 cup shredded mozzarella cheese, (divided)
- tomatoes, avocados and cilantro, (for topping)
Instructions
- 1
Preheat oven to 400°F. Place chopped broccoli, red bell peppers and onions on a large baking sheet. Drizzle with olive oil and add garlic powder, coriander, cumin, and a generous pinch of salt and pepper. Toss together with your hands until well combined and roast in oven for 20 minutes.
- 2
While the veggies are roasting, cook the quinoa by placing it into a large saucepan with 2 cups of water. Bring to a boil, cover and reduce heat to simmer. Cook for about 15 minutes until all the water is absorbed. Set aside.
- 3
Reduce heat in oven to 375°F. In a large 3-quart baking dish, add cooked quinoa, roasted veggies, chopped green chiles, black beans, enchilada sauce, a generous pinch of salt and pepper and 1 1/2 cups shredded mozzarella cheese. Mix together until enchilada sauce and cheese are evenly distributed in the mixture. Top with 1/2 cup remaining shredded cheese.
- 4
Bake for 20-25 minutes or until cheese is bubbly and melted.
- 5
Serve and garnish with avocados, tomatoes and cilantro, if desired.