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
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
Pepper jack and cheddar cheeses
Queso fresco cheese
Avocado, peeled, pitted, sliced in chunks
Cilantro, coarsely chopped
Lime juice as needed
- 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.
- Add tomato paste, water and spices. Bring to simmer. Simmer for 10 minutes, stirring occasionally to prevent clumping. Set aside.
- Combine filling ingredients in separate metal bowl. Set aside.
- Lightly coat bottom of casserole dish with sauce.
- Brush enchilada sauce over both sides of tortillas.
- Add filling to tortillas and roll tightly.
- Place tortillas seam-side down onto pan. Repeat until dish is fully lined with tortillas.
- Cover with three cheeses.
- Bake for 15-20 minutes at 375 degrees or until golden.
- Top with cilantro and avocado. Squeeze lime juice on top. Serve hot.