Quinoa Enchilada Casserole

Kinda on a quinoa kick again... Soooo good, and soooo good for you!!! :)

Last week I made a quinoa and cheese, it's basically Mac and cheese without the Mac. :) The kids gobbled that down!! No leftovers!! Will try and post that recipe as soon as I can. I'm so behind, sorry!! :/

The kids really liked this as well! You can add some guac, sour cream, lettuce, and more cheese on top if you want. You could even crush some tortilla chips on top, or layer some on the bottom and then put your casserole on top! :)

I also made the enchie sauce. A few reasons... I never ever have the canned stuff on hand, and homemade is healthier! :) it really was easy too! I'll include that recipe after the casserole recipe.

If you make this, please let me know and how you liked it! Also if you added anything! :)

Sauté onions, green peppers and garlic

Add some frozen corn and sauté for  few minutes

Mmm.... Cilantro!! I add a whole bunch of it! I just use my kitchen shears and chop the whole bunch!  Stir and turn off heat.

Take your cooked quinoa and 2 cans black beans and stir in big bowl.

Add your sautéed goodness to quinoa/bean mixture. Stir to combine.

Then add your enchie sauce!!

Add 1 cup shredded sharp cheddar cheese, stir to combine.

Place in greased 9x13 pan.

Add the rest of the shredded cheddar cheese to top. Cover and bake.

Not only did it smell so good, it tasted fantastic!!! :)

I added a bit too much of my enchie sauce, so it wasn't as firm as it could've been... But it was still really good! :)

Quinoa Enchilada Casserole

2 cups uncooked quinoa

4 cups water

2 cans black beans, drained and rinsed

coconut oil (for sauteing)

1 onion, diced

6 cloves garlic, minced

1 green pepper

(add any colored peppers as well, I just didn't have any, but next time I make this, I will be adding those colored peppers to this dish!)

1/2 bag of frozen corn

1 bunch of cilantro

Enchilada Sauce (recipe below)

2 cups sharp shredded cheddar cheese

Preheat oven to 350 degrees.

Rinse quinoa with cold water, place in pan of water.  Bring to boil, turn down heat to simmer and cover for about 15 minutes, or until water is absorbed.

In large skillet, add coconut oil (or olive oil), onions, garlic and peppers.  Saute til soft, then add corn.  Stir to mix and cook for about 5 minutes.  Then cut cilantro with kitchen shears, or knife (or break up into pieces with your hands...  ;)) and add that to onion mixture.  Turn off heat and stir.

In big bowl, combine 2 cans of black beans and cooked quinoa.  Stir to combine.  Add onion and pepper mixture, stir again.  Then add enchilada sauce, you may or may not want to use the whole thing.  It's up to you.  I did.  :)  Then add 1 cup shredded cheese, stir.  Pour into a greased 9x13 pan and then add remaining 1 cup cheese one top.  Cover and cook for 20 minutes.  Uncover after 20 minutes and cook uncovered for another 10 minutes, or until cheese is nice and bubbly.

Take out and put toppings on top if you wish, or eat it as is.  You could also place this inside a tortilla.  :)  ENJOY!!!  :D

Enchilada Sauce

1 tablespoons coconut oil

2 tablespoons chili powder

1 teaspoon cumin

1 3/4 cup water

1 small can tomato sauce

1 teaspoon garlic powder

1/2 teaspoon salt

Blend all ingredients in Vita Mix, or blender til mix thoroughly.  Add to quinoa casserole.  :)

*If you want spice, add some cayenne pepper..  My kids aren't huge fans of super spicy, so I didn't add any, but if that's what you like, add some!  I may add a teeny tiny pinch next time...???  :)