High Protein Quinoa Enchilada Casserole
This High Protein Quinoa Enchilada Casserole is perfect for meal prep! Everything is cooked in one pot and each serving has 20+ grams of plant protein!
Equipment
- oven-safe pot or skillet
Ingredients
- 2 tablespoons oil I used avocado oil
- 1 jalapeño diced
- 1/2 large yellow onion diced
- 2 bell peppers diced
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon chipotle chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1 14-ounce block firm tofu drained & rinsed
- 24 ounces red enchilada sauce
- 2 15-ounce cans black beans drained & rinsed
- 1/2 cup white quinoa rinsed
- 4 corn tortillas
- 1 cup shredded vegan Mexican cheese I used Daiya
- avocado, cilantro, hot sauce, vegan yogurt optional toppings
Instructions
- Preheat the oven to 400 degrees.
- Heat the oil in an oven-safe pot (or large cast iron skillet) over medium heat. Add the veggies & dry seasonings. Cook down for 5 minutes, stirring frequently.
- While the veggies are cooking, add the tofu & enchilada sauce to a blender. Blend until smooth.
- Add the tofu mix, beans & quinoa to the pot and stir. Bring to a boil, cover, lower the heat and simmer for 25 minutes, stirring every 5 minutes so the quinoa doesn't stick.
- Turn off the heat. Top the casserole with the tortillas and sprinkle on the cheese. Place in the oven (uncovered) for 10 minutes, or until the cheese is melted.
- Remove from the oven, spoon onto plates and serve with any of the optional toppings.
Notes
- The tortillas and cheese are optional - if you want to skip the baking step, just omit them.
- You can sub green enchilada sauce for the red.
- Play around with the spices - if you are making this for kids, omit the chipotle chili powder.
Nutrition
Calories: 409kcal | Carbohydrates: 62g | Protein: 21g | Fat: 14g