Quinoa Enchilada Casserole
This Quinoa Enchilada Casserole is filled with plant-based protein & veggies. A super easy weeknight dinner that doesn't lack on flavor!
Equipment
Ingredients
- 1 tablespoon oil I used avocado oil
- 2 bell peppers chopped
- 1 yellow onion chopped
- 1 jalapeño diced, optional
- 2 tablespoons taco seasoning
- 2 cups red enchilada sauce I used Trader Joe's
- 2 cups broth I used vegan chicken broth
- 4 ounces vegan cream cheese I used Kite Hill
- 1 cup corn
- 1 cup quinoa dry & rinsed
- 1 15-ounce can black beans drained & rinsed
- 1 chipotle pepper in adobo chopped, optional
- 1 cup vegan mozzarella optional
- avocado, cilantro, pickled jalapeño, green onion optional, for serving
Instructions
- Preheat the oven to 400 degrees and grease a 9x13 baking dish.
- Heat the oil in a skillet over medium heat. Add the bell peppers, onion, jalapeño and taco seasoning. Cook down for 3-5 minutes, or until the veggies start to get tender. Remove from the heat.
- Add the enchilada sauce, broth & cream cheese to the baking dish. Whisk until the cream cheese is mostly smooth - it's ok if there are some lumps. Add in the veggies from the skillet, corn, quinoa, beans & chipotle pepper. Mix until combined. Cover with foil and place in the oven for 40 minutes, stirring halfway.
- Pull the casserole out of the oven, remove the foil and sprinkle with the vegan cheese. Place back in the oven for 10-20 minutes, or until the cheese is melted. Turn the oven to broil for the last couple minutes for a browned top.
- Remove from the oven, add the optional toppings and serve.
Video
Notes
- If you are sensitive to heat you can omit the jalapeño & chipotle pepper.
- The vegan cream cheese and vegan mozzarella are totally optional. The casserole will still taste great without them.
- This is great for meal prep! Make this on a Sunday, transfer to individual containers and keep in the fridge for up to 5 days.
Nutrition
Calories: 395kcal | Carbohydrates: 55g | Protein: 15g | Fat: 15g