Kosher Salt and Freshly ground black pepper to taste
½teaspoonmexican oregano
1cupcotija cheeseshredded (divided)
optional garnish
chopped roma tomatoes, diced avocados, and fresh chopped cilantroas toppings
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INSTRUCTIONS
Rinse Quinoa thoroughly and drain the water. Place quinoa in a saucepan with double the amount of water. If you are using 1 cup of uncooked quinoa you will need 2 cups of water.
Preheat oven to 375 degrees F and grease a large 9x9 inch baking dish with non-stick cooking spray.
In a large mixing bowl combine cooked quinoa with corn kernels, refried beans, chopped green chiles, chipotle pepper in adobo sauce, enchilada sauce, ground cumin, chili powder. Season with kosher salt, freshly ground black pepper, and Mexican oregano. Add in some shredded cotija cheese.
Spread this mixture into the baking dish. Top with remaining shredded cotija cheese. Bake for 10-15 minutes.
Serve immediately garnished with chopped roma tomatoes, freshly chopped cilantro and diced avocados.
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Nutrition
Nutrition Facts
Quinoa Enchilada Casserole
Amount Per Serving
Calories 289Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 5g31%
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 33mg11%
Sodium 526mg23%
Potassium 302mg9%
Carbohydrates 35g12%
Fiber 5g21%
Sugar 3g3%
Protein 13g26%
Vitamin A 263IU5%
Vitamin C 1mg1%
Calcium 215mg22%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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