I had some enchilada sauce leftover after making Chicken Tortilla Soup. I didn’t want to let it ruin, so I started googling recipes with enchilada sauce. I found lots of recipes for enchiladas (obviously haha) and lots of recipes for enchilada casseroles. I wasn’t in the mood for classic enchiladas, but enchilada casserole sounded good. I didn’t have any chicken cooked, so I opted for a combination of black beans and cooked quinoa, which provide plenty of protein. A chopped jalapeno adds some heat and cilantro provides some freshness. And of course, a generous amount of shredded cheese, because you can’t really have Tex-Mex without cheese! 😉 It’s a delicious lunch or quick and easy dinner. Perfect for meatless Monday. Enjoy!
Black Bean and Quinoa Enchilada Casserole
1/2 cup uncooked quinoa
1-1/2 tsp dried minced onion
1/4 tsp garlic powder
10 oz enchilada sauce (1-1/4 cups)
1 jalapeno pepper, chopped (ribs and seeds removed)
1/2 cup frozen corn kernels
1 cup shredded cheddar cheese, divided
1 tsp chili powder
1/2 tsp cumin
15 oz can cooked black beans, drained and rinsed
1/2 cup fat-free plain greek yogurt
1/2 cup chopped fresh cilantro, divided
1. Combine quinoa and 1 cup water in small sauce pan. Cover and bring to a boil. Reduce heat to a simmer and cook until water is absorbed, about 10-15 minutes. Fluff with fork and set aside.
2. Preheat oven to 400 degrees. Spray 8-9 inch square or round baking dish with nonstick spray.
3. In medium bowl, combine cooked quinoa, enchilada sauce, chopped jalapeno, corn, 1/2 cup cheddar cheese, minced onion, garlic powder, chili powder, cumin, black beans, yogurt, and 1/4 cup chopped cilantro. Stir to combine.
4. Pour mixture into prepared baking dish. Top with remaining 1/2 cup cheese and bake in preheated oven for 20-25 minutes. Remove from oven and top with remaining cilantro. Serve with chopped tomatoes, greek yogurt (or sour cream), hot sauce, and chips.
Nutritional Info (per 1/6th): 236 calories; 7.3 g fat; 30.9 g carbohydrates; 6.8 g fiber; 13.3 g protein
