Cheesy Mexican Quinoa Casserole with Enchilada Sauce
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Vanilla and Bean · by Traci York★ 5.0 (3)

Cheesy Mexican Quinoa Casserole with Enchilada Sauce

NUTRITION · PER SERVING55M COOK
CAL 28%·PRO 40%
CARBS 67G48% OF CAL
10G FIBER0G ADDED0G INTRINSIC50G OTHER7G TOTAL SUGAR
FAT 26G41% OF CAL
10G SAT16G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A vegetarian casserole with quinoa, black beans, zucchini, and corn in red enchilada sauce, topped with melted cheese. Flavorful, filling, and great for batch cooking.

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Nutrition & ingredients

Ingredients

serves 8
  • 1 cup (190 grams) Quinoa (rinsed and drained, I like tricolor quinoa)
  • 1 1/2 cups (354 grams) Water
  • 1 tablespoon Vegetable Oil (like avocado oil )
  • 1 cup (150 grams) White or Red Onion (medium dice, about one medium)
  • 1 1/3 cups (160 grams) Green Bell or Poblano Pepper (medium dice, about one large bell or two medium poblanos)
  • 2 teaspoons Fine Sea Salt
  • 2 teaspoons Cumin (ground)
  • 3 cups (345 grams) Zucchini (diced small, about one medium)
  • 1 1/2 cups (210 grams) Corn Niblets (fresh or frozen (thawed), about 1 ear of corn)
  • 15 ounces (425 grams) Black Beans (rinsed and drained, one can)
  • 2 cups (500 grams) Red Enchilada Sauce
  • 2 tablespoons Adobo Sauce (for less spicy, use 1 tablespoon)
  • 2 cups (200 grams) Pepper Jack or Monterey Jack Cheese
  • Creamy Guacamole with Sour Cream
  • Fresh Pico de Gallo
  • Avocado, cilantro, hot sauce, sliced fresh jalapeños, black olives, sour cream, chips, warm tortillas.
PREP
20M
SODIUM
1833MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.