Tag: Old El Paso

Tasty Tuesday Recipes

Tasty Tuesday – QUINOA ENCHILADA CASSEROLE

Hope Wissel

A lightened-up, healthy enchilada bake that you can enjoy guilt-free, chockful of quinoa, black beans and cheesy goodness. And the leftovers taste even better! This recipe is courtesy of DamnDelicious

Quinoa Enchilada Casserole - A lightened-up, healthy enchilada bake chockfull of quinoa, black beans and cheesy goodness!

Anyone that knows  me, knows that I LOVE Mexican food – the hotter and spicier, the better. Whether it’s fish tacos, cheesy enchiladas or a giant burrito, I could live off of it for the rest of my life.

 

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Now this is a super easy enchilada bake with quinoa instead of tortilla. By using quinoa, we’re adding in some fun healthy goodies, like protein and fiber, and there’s absolutely no rolling or wrapping of any kind. You can simply throw everything into a bowl, mix it up, and bake it from there. Yes, it doesn’t get easier than that!

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After you let this bake through, you’ll have the most amazing cheesy enchilada bake! It’s so good, you’ll never want to have traditional enchiladas ever again!

Prep Time 10 minutes     Cook Time 30 minutes     Total Time 40 minutes

Yield 6 servings
Ingredients
  • 1 cup quinoa
  • 1 (10-ounce) can Old El Paso™ mild enchilada sauce
  • 1 (4.5-ounce) can Old El Paso™ chopped green chiles, drained
  • 1/2 cup corn kernels, frozen, canned or roasted
  • 1/2 cup canned black beans, drained and rinsed
  • 2 tablespoons chopped fresh cilantro leaves
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • Kosher salt and freshly ground black pepper, to taste
  • 3/4 cup shredded cheddar cheese, divided
  • 3/4 cup shredded mozzarella cheese, divided
  • 1 avocado, halved, seeded, peeled and diced
  • 1 Roma tomato, diced

Instructions

  • In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
  • Preheat oven to 375 degrees F. Lightly oil an 8×8 or 2 quart baking dish or coat with nonstick spray.
  • In a large bowl, combine quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Stir in 1/2 cup cheddar cheese and 1/2 cup mozzarella cheese.
  • Spread quinoa mixture into the prepared baking dish. Top with remaining cheeses. Place into oven and bake until bubbly and cheeses have melted, about 15 minutes.
  • Serve immediately, garnished with avocado and tomato, if desired.
For those of you on Weight Watchers, it is 8 Smart Points per serving.  If you make it, share your thoughts. Have a ThirtyOne-derful day!