Quinoa Enchilada Casserole Recipe from Evette Rios

by Together Counts Partner | February 5, 2015 at 9:15 am | comments

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My family absolutely LOVES enchilada casseroles. But did you know there’s a way to enjoy this delicious dish with more nutrients? Just exchange white rice for quinoa—it’s a good source of protein and fiber!

Evette Rios is a partner of Together Counts™, a program that inspires calorie balance from the Healthy Weight Commitment Foundation. She is also host of “Recipe Rehab” on CBS. For more from Evette, visit: evetterios.com.

Quinoa Enchilada Casserole

9298GusPhilippas

Filling:

1 can low-sodium organic black beans, drained
1 green chilies, seeded, small diced
2 cups cooked (in vegetable broth) quinoa seasoned generously with smoked paprika
2 green and yellow peppers, small diced
3 cloves of garlic, coarsely chopped
1 Spanish onion, coarsely chopped
1 large tomato, chopped
2 large handfuls of spinach, chopped finely
Pepper Jack and cheddar cheeses, 1 cup

For enchilada sauce:
2 tbsp olive oil
2 tbsp flour
3 tbsp chili powder
1/2 can tomato paste
2.5 cups water
1/2 tsp garlic powder
1/2 tsp cumin powder
1/2 tsp onion powder
Salt to taste

Toppings:
Pepper jack and cheddar cheeses
Queso fresco cheese
Avocado, peeled, pitted, sliced in chunks
Cilantro, coarsely chopped
Lime juice as needed

  1. In a pot, whisk olive oil, chili powder and flour until flour begins to bubble. Cook for one minute until flour is cooked through and chili is flagrant.
  2. Add tomato paste, water and spices. Bring to simmer. Simmer for 10 minutes, stirring occasionally to prevent clumping. Set aside.
  3. Combine filling ingredients in separate metal bowl. Set aside.
  4. Lightly coat bottom of casserole dish with sauce.
  5. Brush enchilada sauce over both sides of tortillas.
  6. Add filling to tortillas and roll tightly.
  7. Place tortillas seam-side down onto pan. Repeat until dish is fully lined with tortillas.
  8. Cover with three cheeses.
  9. Bake for 15-20 minutes at 375 degrees or until golden.
  10. Top with cilantro and avocado. Squeeze lime juice on top. Serve hot.