Easy Southwestern quinoa bake

This is one tasty casserole! Cooked quinoa is mixed with enchilada sauce, a mixture of veggies and black beans. Topped off with Mexican cheese and baked, this recipe is not only simple it’s a super-healthy family meal.

Nothing compares to good Mexican food. Most times it can be loaded with cheese, heavy sauces and in some cases even deep-fried. Here we share a healthier take on Mexican food using quinoa, veggies and enchilada sauce to create a casserole. Quinoa is not only gluten-free, it is full of protein which is a great option for vegetarians.

Easy Southwestern quinoa bake recipe

Serves 8

Ingredients:

• Cooking spray
• 2 cups cooked quinoa
• 1 sweet onion, chopped
• 1 green bell pepper, chopped
• 1 can black beans, drained and rinsed
• 1 cup frozen or canned corn
• 1 small can enchilada sauce
• 1 cup shredded Mexican-style cheese
• 1/2 cup green onions, thinly sliced
• Sour cream for garnish (optional)

Directions:

1. Preheat oven to 350 degrees F. Lightly spray a casserole dish with nonstick cooking spray and set aside.
2. Spray a large pan with nonstick cooking spray and add the sweet onion and bell peppers. Cook over medium heat for 5 minutes to soften.
3. In a large bowl, add the cooked quinoa, cooked vegetables, black beans, corn and enchilada sauce. Mix well and pour into the casserole dish. Top with shredded cheese and bake for 25-30 minutes or until cheese is melted and golden brown.
4. Remove from the oven and allow to cool several minutes. Garnish with sliced green onions and sour cream. Serve immediately.

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