I love when I get to cook on Sundays. Today has been a particularly productive day for me. I had breakfast, did my lesson plans for the whole week, finished a project for one of my graduate school classes, did my favorite Jillian Michaels video (No More Trouble Zones), and made this casserole! All before noon!
This casserole is so simple and super yummy. I was inspired by the recipe on Two Peas and Their Pod which is one of my favorite blogs. I love that this all ends up in one big bowl and then you just bake it! I adapted the recipe a bit because I wanted to incorporate some other ingredients (I had to clean out my fridge a little!) and it turned out great! Plus, now I have enough leftovers for a few lunches this week!
Quinoa Enchilada Casserole
1 cup quinoa, pre-rinsed
2 cups water
1 tbsp olive oil
4 cloves garlic, minced
1 onion, chopped
1 red pepper, diced
1 15 oz can low-sodium black beans, rinsed
1 15 oz can whole kernel corn, rinsed
1 15 oz can diced tomatoes with green chiles
1/2 cup packed baby spinach
1 tbsp lime juice
3 tbsp cilantro
1 tsp cumin
1/2 tsp chile powder
salt and pepper
2 cups red enchilada sauce
2 cups low-fat shredded mexican cheese
1 green onion, chopped (optional)
1. Place quinoa and water in a medium saucepan, bring to a boil and then simmer, covered, for 20 minutes.
2. Meanwhile, place olive oil in a large sauté pan with the garlic and onion. Let cook for 5 minutes and add in the pepper and tomatoes. Sauté another 5 minutes and add in lime juice, cilantro, cumin, chile powder, and salt and pepper. Cook for another 5 minutes. Place in large bowl.
3. Add beans and corn to bowl along with the cooked quinoa. Stir to combine. Stir in the enchilada sauce and half the cheese.
4. Pour into a greased 13 by 9 inch pan and then sprinkle the rest of the cheese over the top. Cover with foil and cook for 20 minutes. Remove foil and cook for an additional 5-10 minutes or until cheese is melted. Sprinkle with green onions and serve with sour cream if you want.