Enchilada Quinoa Casserole

enchilada-quinoa-casseroleHappy Mother’s Day!

 

To all you Mom’s out there I wish you a restful day filled with love!

I am spending a quiet (and rainy) day with my three best boys.  Snuggles are the best Mother’s Day gifts of all, don’t you agree?  I’ll definitely be working the Mother’s day angle to get as many as I can.  Oh, and I’m not cooking today.  Well, other than making cookies and cinnamon bites with the boys, but that’s together time not work. :)

Today’s recipe wasn’t one I’d planned on posting just yet, but after sharing the picture on Facebook I decided to push it ahead of a few others I had planned.  It’s that yummy and best of all in addition to being quick and delicious this quinoa casserole can be made ahead of time.  Yep, perfect for you Mom’s out there!

I actually made mine in the morning and didn’t cook it until the afternoon. We weren’t actually ready to eat (but I needed to snap a photo) and it was heated up again later that night. It held up just fine to both making ahead and being reheated. Next, I’ll be testing this baby to see if it freezes well.

Enchilada Quinoa Casserole

Rating: 51

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 4 servings

Serving Size: 1/4 casserole

Calories per serving: 323

Fat per serving: 9.3

Enchilada Quinoa Casserole

Ingredients

  • 1 onion, chopped fine
  • Olive oil spray
  • 1 cup cooked quinoa
  • 1 ½ cups refried beans (about one can)
  • 1 tablespoon butter ( I use Earth Balance)
  • 1 tablespoon minced garlic (more or less to taste)
  • 1 ½ tablespoons quinoa flour (or flour of choice)
  • 1 cup gluten free vegetable broth (or broth of choice)
  • 1 tablespoon taco seasoning mix
  • 2 tablespoons nutritional yeast, optional (see note)
  • ¼ teaspoon chipotle chili powder or cayenne
  • 1 cup chopped tomatoes
  • 4 corn tortillas (I use my quinoa corn tortillas)
  • ½ cup shredded pepper jack (I use daiya)
  • Sour cream, optional (I used tofutti)

Instructions

  1. Preheat oven to 400 degrees.
  2. Heat a large skillet over medium heat. Spray with olive oil and add chopped onion. Cook for 8 to 10 minutes, until onion is tender. Add quinoa and cook for another few minutes.
  3. Meanwhile, melt butter in a medium saucepan over medium heat. Add garlic and cook for 30 seconds to one minute, or until fragrant. Add flour and cook for 30 seconds whisking until well combined. Add vegetable broth, taco seasoning, nutritional yeast (optional), chipotle chili powder and tomatoes. Bring to a boil and cook for two minutes. Reserve ½ cup of tomato mixture and add the remainder to the quinoa mixture.
  4. Spread ½ cup of refried beans on a tortilla and place in a pie plate or cake pan lined with parchment paper. (Lining with parchment is optional - if you don't spray well!) Top with ½ cup of quinoa mixture and a small sprinkle of cheese. Repeat layers, ending with a tortilla. Spread reserved tomato mixture over tortilla and top with cheese. Bake for 10 minutes.
  5. Cut into four wedges. Top with sour cream if desired.

Notes

323 Calories
9.3 g Fat
48.6 g Carbohydrates
12.4 g Protein
9.3 g Fat
15 mg Cholesterol
820 mg Sodium (753 from refried beans - reduce by making your own)
10.4 g Fiber
3.2 g Sugar
8 Weight Watchers Points Plus
6 Previous Points

Variations: Add one jalapeño, seeded and diced to the sauce mixture prior to the garlic and cook for 1 minute. Use black beans instead of refried beans. (Mix with quinoa mixture.) Add 1 cup chopped chick’n to the quinoa mixture.
Notes: Nutritional yeast is added to add a bit a “cheesy” flavor, but it can be omitted, especially f you are using dairy cheese. This quinoa casserole can be made ahead and kept covered in the refrigerator. If you make it ahead, cook it covered with foil for 10 minutes and then uncover and cook 10 more minutes.

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  • melissa

    that looks great, will be trying this for sure. thank you!

    • Wendy Polisi

      Hope you enjoy!

  • miltwho

    I just noticed that you are now putting the Weight Watchers Points Plus on the recipe. Thank you so much for this. It saves me time and tells me what I need to adjust in my day to use the recipe. LOVE your recipes and thank you so much for sharing them with us!!!!!!!!

    • Wendy Polisi

      Thanks for noticing! I've had so many people ask about missing nutritional information that they needed to calculate WW points that I decided to go ahead and do it on all recipes going forward. Eventually I'll try to work backwards too! Glad to know its helpful and so glad you are enjoying the recipes.

  • Gtot

    Oh my gosh this is amazing!! I just made it today for lunch and I am definitely eating it again for dinner! I did add some chik'n diced but I'm certain it'd be amazing without. Mmmmm thanks for all these delicious, healthy AND affordable recipes!

    • Wendy Polisi

      So glad you liked it! I'm itching to make it again myself….the hubby ate it all and I only got one piece. :) I hadn't really thought about how affordable this is but you are right! Thanks for pointing that out and for letting me know you enjoyed it. XO

  • Caroline

    I just made this for dinner and it was AMAZING. I had some of the quinoa and onion mixture left, so I'm going to combine it with black beans, corn, and cilantro and serve it has a salad for dinner tommorrow. Thanks for sharing this recipe!

    • Wendy Polisi

      Glad you liked it…and how amazing to have dinner already planned for tonight! :) Thanks for taking the time to let me know you enjoyed it!

  • Lisa

    I made this tonight for dinner and it was AMAZING!! I haven't completely gone vegan so I did just use some regular cheese we had on hand but the hubby and I are in love!! I might try to create some sort of lime/garlic dressing and toss it with some greens and then add it on top of each piece of the casserole after I take it out of the oven, something mexican flavored to compliment the dish and add some more veggies. I LOVED this though!!! Thank you Thank you SOOO MUCH!!

    • Wendy Polisi

      So glad you guys liked it! I LOVE the idea of greens with a lime/garlic dressing! We had a cilantro lime dressing out a few weeks ago and I've been meaning to try to recreate it. Thanks for the great idea!

  • Bobbie

    Do you have these books in a hard copy?

    • Wendy Polisi

      Bobbie – I do have a hardcopy book out. You can get it from Amazon – the link is at the top of the sidebar on the left hand side. Thanks for reading! Wendy

  • Tamara Goering

    YUM….Another hit, Wendy…. The more I cook with quinoa the more like it….