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Gratifying Enchilada Quinoa Casserole
Gretel Shaw
This gratifying recipe for enchilada quinoa casserole is a must-try of you love Mexican cuisine. This is a much healthier alternative you will love.
5
from 1 vote
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Prep Time
15
minutes
mins
Cook Time
8
hours
hrs
Total Time
8
hours
hrs
15
minutes
mins
Course
Main Course
Cuisine
Mexican
Servings
4
people
Calories
951
kcal
Ingredients
US Customary
Metric
1x
2x
3x
2
cups
ground beef (minced beef)
2 ½
cups
quinoa
-
rinsed
1
can
black beans
-
drained
1
can
corn kernels
-
drained
1
can
green chillies
1
medium
red onion
-
diced
1
medium
yellow bell peppers (yellow capsicum)
-
diced
1
medium
red pepper (red capsicum)
-
diced
4
medium
tomato
-
diced with juice
19
ounces
enchilada sauce
1
cup
water
1
teaspoon
cumin
1
teaspoon
chilli powder
2
cloves
garlic
-
minced
1
pinch
salt
1
pinch
ground black pepper
¼
cup
fresh cilantro
-
chopped
½
cup
cheddar cheese
-
shredded
Instructions
Put all of the listed ingredients into your crockpot and stir well.
Cook on low for 8 hours or on high for 3 1/2 hours. Try not to open the lid during this time, so the quinoa is uninterrupted while it’s cooking.
When complete, add your cheese or Daiya and cilantro. Stir well
Garnish with fresh lime juice and green onion.
Nutrition
Calories:
951
kcal
Carbohydrates:
120
g
Protein:
51
g
Fat:
30
g
Saturated Fat:
10
g
Polyunsaturated Fat:
5
g
Monounsaturated Fat:
11
g
Trans Fat:
1
g
Cholesterol:
91
mg
Sodium:
1730
mg
Potassium:
1728
mg
Fiber:
21
g
Sugar:
17
g
Vitamin A:
3297
IU
Vitamin C:
125
mg
Calcium:
220
mg
Iron:
11
mg
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