Vegetarian Southwest Quinoa Casserole
This meatless meal is not only filling but it is delicious and cheesy. It is also freezer friendly.
Servings 4 people
- 1 1/2 cups cooked quinoa (again, that’s COOKED quinoa!)
- 1 can red enchilada sauce about 10 ounces
- 1/2 cup frozen corn
- 1/2 cup canned black beans
- 1 cup Mexican blend cheese
- 1 Roma tomato chopped
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- salt and pepper to taste
- avocado peeled and diced
- sour cream or greek yogurt
Begin by preheating your oven to 350 degrees and spray an 8 x 8 casserole pan with non-stick spray.
Next, rinse and drain the black beans and add them to the pan, then add the corn and quinoa. Mix the cumin, garlic powder, salt and pepper with the red enchilada sauce and pour over the other ingredients.
Top with cheese.
Cover with foil and bake for 30 minutes, remove the foil and bake for an additional 10 minutes or until the cheese is thoroughly melted.
Serve with the diced tomatoes and avocados on top with Greek yogurt or sour cream.
Freezer Meal Instructions
To make this meal a freezer meal, continue until step 3. Place in a freezer safe pan and cover tightly with a lid or aluminum foil. Freeze up to three months.
To cook from frozen let this casserole defrost and then bake for 30 to 35 minutes at 350 degrees.