Quinoa Enchilada Casserole

Quinoa, beans, and chiles combine with enchilada spices in this simple yet satisfying casserole. (See more recipes from Always Delicious). 

Quinoa Enchilada Casserole

Quinoa Enchilada Casserole
Prep Time 10 minutes
Cook Time 1 hour
Serves 4
  • For the Enchilada Sauce
    • 1 tablespoon extra-virgin olive oil
    • 1 tablespoon chili powder, or to taste
    • 1/2 teaspoon dried Mexican oregano or regular oregano
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon onion powder
    • 1 (14.5‑ounce) can diced tomatoes
    • 1/4 teaspoon salt, or to taste
    • 1/4 teaspoon ground black pepper, or to taste
  • For the Casserole
    • 2 cups Cooked Quinoa
    • 3 tablespoons chopped Anaheim or other mild chile (about 1/2 chile)
    • 2 cups cooked beans or drained and rinsed canned beans, such as black beans, chickpeas, pinto beans, or a combination
    • 8 or 9 sprigs cilantro, chopped
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon chili powder
    • 1/4 teaspoon salt, or more as needed
    • 1/4 teaspoon ground black pepper, or to taste
    • 1 cup shredded cheese, such as cheddar or mozzarella
    • 1 avocado, diced, for garnish
    • 2 Roma (plum) tomatoes, diced, for garnish
  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Make the enchilada sauce:
    • Heat the olive oil in a medium pot over medium heat.
    • Stir together the chili powder, oregano, cumin, garlic powder, and onion powder in a bowl.
    • Add the spices to the hot oil all at once. Cook, stirring, for a few seconds to allow the spices to become fragrant and infuse the oil with flavor without burning.
    • Add the tomatoes, salt, and pepper. Bring to a boil. Reduce the heat to low, cover, and simmer for 10 minutes.
    • Puree directly in the pot with an immersion blender. (If the sauce is not deep enough to fully immerse the blender and prevent splattering, carefully transfer the sauce to a deep bowl or jar to blend. Return to the pan after blending.)
    • Simmer for 5 minutes more to slightly reduce the sauce. Taste and adjust the seasonings. Set aside. (This sauce can be made ahead and stored in an airtight container in the refrigerator for up to 2 weeks and reheated for quicker prep.)
  3. Assemble the casserole: In a 9‑inch square casserole dish, combine the quinoa, enchilada sauce, chile, beans, cilantro, cumin, chili powder, salt, pepper, and 3/4 cup of the cheese. Adjust the seasonings. Sprinkle the remaining 1/4 cup cheese evenly over the top.
  4. Bake until bubbling and the cheese has melted, about 15 minutes.
  5. Serve immediately, garnished with the avocado and fresh tomato.

Recipe from Always Delicious by David Ludwig, MD, PH & Chef Dawn Ludwig. Published by Grand Central Life & Style. Copyright © 2018 David Ludwig, MD, PH & Dawn Ludwig.

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