- 1 cup quinoa
- 2 cups water or vegetable stock
- Salt and pepper, to taste
- 1 1/2 cups green enchilada sauce
- 1 (4-ounce) can chopped green chiles, drained
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/4 cup chopped fresh cilantro
- 1 1/2 cups shredded Mexican blend cheese
- 1 avocado, diced
- 1 tomato, diced
- Sour cream, for serving
Rinse quinoa thoroughly in a fine sieve and drain. Bring water or stock and a generous pinch of salt to a boil in a saucepan; add quinoa and return to a boil. Stir, cover and reduce the heat. Simmer until quinoa is tender but still chewy, about 15 minutes. Fluff with a fork and let cool slightly.
In a large bowl, combine quinoa, enchilada sauce, green chiles, beans, corn, chili powder, cumin, coriander and cilantro; season with salt and pepper. Stir in half of the cheese.
Spread mixture in a 2-quart baking dish; top with remaining cheese.
To bake right away: Preheat oven to 375° F. Wrap casserole in foil and bake, covered, for about 30 minutes. Remove foil and bake until cheese is bubbly and beginning to lightly brown, another 5 to 10 minutes. Serve with diced avocados, tomatoes and sour cream.
If freezing: Allow mixture to cool, wrap dish in foil, label and freeze. To bake after freezing, preheat oven to 375° F. Bake casserole, covered and unthawed, for about 50 minutes. Remove foil and bake until cheese is bubbly, about 10 additional minutes. Serve with diced avocados, tomatoes and sour cream.
Don’t Just Shop Your Values. Own Them.
When you’re a PCC member, your voice and your groceries go further — every purchase you make supports our community. Join our co-op today for a one-time fee of $60 and enjoy a lifetime of benefits, including exclusive offers and events, partner discounts with local businesses and more.Become a member