Quinoa Enchilada Casserole
A protein-packed powerhouse, quinoa takes center stage, creating a fluffy and nutritious base for our casserole.
The Ingredient Ensemble
Quinoa:
A protein-packed powerhouse, quinoa takes center stage, creating a fluffy and nutritious base for our casserole.
Knorr Tomato Chicken Bouillon:
This secret flavor enhancer adds a savory touch, infusing the quinoa with a delicious depth that elevates the entire dish.
Black Beans:
Rich in fiber and protein, black beans contribute heartiness and texture, making every bite satisfying and nutritious.
Sweet Corn:
Adding a pop of sweetness and vibrant color, sweet corn brings a fresh and crisp element to the casserole.
Red Bell Pepper:
Diced red bell pepper introduces a burst of flavor and a visual appeal, enhancing both taste and aesthetics.
Green Chilies:
For a hint of heat and an extra layer of complexity, minced green chilies make a spicy cameo, balancing the dish's flavors.
Enchilada Sauce:
A key player in the flavor orchestra, enchilada sauce ties everything together with its rich and savory notes.
Mexican Four Cheese Blend:
This melty blend of cheeses crowns the casserole, creating a gooey, golden layer of irresistible goodness.
The Cooking Symphony
- Quinoa Perfection: Simmer quinoa, water, and Knorr Tomato Chicken Bouillon until perfectly cooked and fluffy. This secret ingredient infuses the quinoa with a savory twist.
- Mixing Marvel: Combine the cooked quinoa with black beans, sweet corn, diced red bell pepper, minced garlic, green chilies, and enchilada sauce. Season with salt and pepper, allowing the flavors to mingle in a delicious harmony.
- Cheese Crown: Transfer the quinoa mixture to a baking dish and sprinkle the Mexican Four Cheese Blend on top. Cover with foil and let it bake, allowing the cheeses to melt into a golden blanket of goodness.
- Bubbly Finale: Remove the foil, and let the casserole bake a little longer until the cheese is bubbly and slightly browned, creating a crispy top layer.
- Serving Serenade: Let the casserole cool for a few minutes before serving. As you dish it out, the cheesy aroma will surely entice everyone to the table.
Toppings & Garnishes
- Diced Avocado: Creamy and buttery, diced avocado adds a luxurious touch, balancing the casserole's richness.
- Chopped Fresh Cilantro: A sprinkle of cilantro adds freshness and a burst of color, enhancing both the visual and flavor appeal.
- Sour Cream: A dollop of sour cream crowns the casserole, offering a cool and tangy contrast to the warm, cheesy layers.
Serving Tips
- Pair with a crisp green salad or enjoy on its own for a satisfying, well-rounded meal.
- Customize the spice level by adjusting the amount of green chilies to suit your taste.
- Prepare in advance and bake when ready for a quick and hearty dinner option.
Ingredients
- 2 cups mixed quinoa
- 2 cans black beans, drained and rinsed
- 1 can sweet corn, drained1 red bell pepper, diced
- 1 tbsp minced garlic
- 1 can red enchilada sauce
- 1 small can green chilies
- 1 tbsp Knorr Tomato Chicken Bouillon (or 1 square)
- 1 cup Mexican four cheese blend
- 2 cups water
- Salt and pepper, to taste
- Optional toppings: diced avocado, chopped fresh cilantro, sour cream
Directions
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- In a large saucepan, combine the quinoa, water, and Knorr Tomato Chicken Bouillon. Bring to a boil, then reduce heat to low and simmer, covered, for about 15-20 minutes or until the quinoa is cooked and fluffy.
- In a large mixing bowl, combine the cooked quinoa, black beans, sweet corn, diced red bell pepper, minced garlic, green chilies, and enchilada sauce. Mix well to combine. Season the mixture with salt and pepper to taste.
- Transfer the quinoa mixture to the prepared baking dish and spread it out evenly. Sprinkle the Mexican four cheese blend over the top of the quinoa mixture.
- Cover the dish with foil and bake in the preheated oven for 20-25 minutes, until the cheese is melted and the casserole is heated through.
- Remove the foil and bake for an additional 5-10 minutes, until the cheese is bubbly and slightly browned.
- Remove from the oven and let the casserole cool for a few minutes before serving.
- Serve the quinoa casserole with black beans and corn hot, topped with diced avocado, chopped fresh cilantro, and a dollop of sour cream if desired.
Author
Cody Landry
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