Ingredients
Main Ingredients
- 1 cup dry quinoa
- 1 and ¼ cup vegetable broth
- 10 ounce can diced tomatoes and green chiles
- 10 ounce can red enchilada sauce
- 15 ounce can black beans, drained and rinsed (about 1.5 cups)
- 1 cup frozen sweet corn (canned or fresh also work)
Spices
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
Toppings
- 1 and ½ cups Mexican blend shredded cheese
- Optional: avocado or guacamole, salsa, diced jalapeno, cilantro, lime
Instructions
- Preheat the oven: Set your oven to 375°F (190°C). Lightly oil a 9×13 inch baking dish to prevent sticking.
- Rinse the quinoa: Rinse 1 cup of dry quinoa in a fine mesh sieve under cold water for about 30 seconds to remove any bitterness.
- Heat the broth: Gently warm 1 and ¼ cups of vegetable broth in a small pot on the stove or in the microwave until it simmers, preparing it to cook the quinoa evenly in the casserole.
- Combine ingredients: In the prepared baking dish, mix together the rinsed quinoa, simmering vegetable broth, diced tomatoes with green chiles, red enchilada sauce, drained black beans, sweet corn, chili powder, cumin, garlic powder, onion powder, and salt. Stir thoroughly to combine all the ingredients.
- Bake covered: Cover the baking dish tightly with aluminum foil and place it on the middle rack of the oven. Bake for 30 minutes. This step allows the quinoa to begin cooking in the liquid mixture.
- Stir and continue baking: Remove the foil carefully and stir the casserole. The quinoa should be cooked through but the mixture will still be somewhat liquidy. Return the uncovered casserole to the oven and bake for an additional 15 minutes to allow excess liquid to evaporate and the quinoa to firm up.
- Add cheese topping: Sprinkle 1 and ½ cups of Mexican blend shredded cheese evenly over the casserole. Return it to the oven and bake for 5 more minutes, or until the cheese is melted, bubbly, and slightly golden.
- Cool and serve: Remove from the oven and let cool for about 5 minutes before serving. Garnish with optional toppings such as sliced avocado or guacamole, fresh cilantro, salsa, diced jalapeno, and a squeeze of lime for extra flavor.
Notes
- Mexican blend cheese typically includes sharp cheddar, Colby Jack, and Monterey Jack. You can use any of these individually if you don’t have the blend.
- Use vegan cheese if you want to make this casserole dairy-free and plant-based.
- To store leftovers, cool the casserole to room temperature, cover tightly with foil or a lid, and refrigerate for 3-4 days. Reheat portions in the microwave or the whole dish in the oven at 325°F (163°C) for 10-15 minutes until heated through.
- Freeze leftovers by cooling completely, then freezing individual portions in airtight containers or the entire casserole dish covered tightly. Freeze for up to 3 months. Thaw overnight in the fridge before reheating or bake longer if reheating from frozen.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
