Enchilada-Quinoa Casserole

I couldn’t even get a picture before Allen dug in!

EVERYONE in my house devoured this meal.  I mean EVERYONE….me, Allen, both boys and Hollins.  I was beyond shocked to say the least.  I, also, might have done a little happy dance :-). The kids ate it topped with sour cream.  Allen and I used all the toppings listed below.  It was so hearty and filling that Allen didn’t even miss the meat.  Perfect Meatless Monday meal for all! 

1 cup quinoa, cooked per package directions (instead of water I used vegetable broth)

2 tbsp olive oil

1 cup yellow onions, diced

1 large jalepeno, seeds & membrane removed, finely diced

1 large red pepper, diced

2 garlic cloves, chopped

2 cans black beans, drained and rinsed

1 cup frozen white corn

1/3 cup cilantro, chopped

2 cups of red enchilada sauce

1 tbsp chili powder

1 tbsp cumin

Salt & Pepper, to taste

juice of one lime

2 1/2 cups shredded cheese, divided (I use Cheddar & Monterey Jack)

Garnishes/ Toppings

Sour cream

Avocado

Tomatoes, diced

Extra slices of lime

Preheat oven to 350. Heat olive oil over medium heat.  Add onions, peppers and garlic and cooked until softened (about 8-12 minutes).  Add corn and black beans and cook for additional 5-7 minutes.  Remove from heat and add all remaining ingredients except add only one cup of the cheese.  Combine all ingredients completely.  Pour into greased 9×13 casserole dish.  Add remaining cup and a half of cheese to top.  Cover with foil and bake at 350 for 20 minutes.  Remove foil and cook for 10 additional minutes.  Serve in individual bowls or plates with your topping of choice!
Josephine