Enchilada Casserole
1protein
1.5starch
1dairy
0.5vegetable
Looking for a recipe to feed the whole family or the perfect meal prep dish for the whole week? It's also a perfect meal to freeze and eat as leftovers. This casserole is very versatile: serve with tortilla chips, extra veggies or topped with avocado, fresh lime or green onions.
1 1/4 cups
1 hourIngredients
10 servings
- Uncooked quinoa, rinsed1 cup
- Water2 cup
- Olive oil2 teaspoon
- Light Life Gimme Lean Sausage1 package
- Onion, diced1 onion
- Garlic, minced5 clove
- Jalapeno, seeds removed and diced1 jalapeno
- Red bell pepper, diced1 pepper
- Orange bell pepper, diced1 pepper
- Yellow bell pepper, diced1 pepper
- Frozen corn1 cup
- Juice of two limes1 tablespoon
- Ground cumin1 teaspoon
- Black beans, rinsed and drained1 (15.5 oz) can
- Great northern beans, rinsed and drained1 (15.5 oz) can
- Red enchilada sauce2 cup
- Shredded light Mexican cheese2 cup
- Salt1 pinch
- Pepper1 pinch
Directions
- 1Preheat oven to 350° F. Grease a 9x13 baking dish, set aside.
- 2Add quinoa and water to medium saucepan, bring to a boil over medium heat. Turn the heat to low and simmer for about 15 min or until water is absorbed. Remove from heat and fluff with a fork. Then, cover and set aside.
- 3In a medium skillet, warm 1 teaspoon olive oil, add ground sausage or ground turkey. Break up with a spoon and cook until meat is tender/lightly browned. Remove from heat, set aside.
- 4In a large skillet, heat 1 teaspoon olive oil over medium heat. Add onion, garlic and jalapeno. Saute until soft, about 5 min. Add peppers and corn. Cook for 3-5 minutes.
- 5Add lime juice and cumin, then salt and pepper to taste. In a large bowl, combine cooked quinoa, beans, cooked meat and sauteed veggies. Pour in enchilada sauce and stir to combine. Mix in 1 cup shredded cheese.
- 6Transfer mix to prepared baking dish, top with remaining cheese. Cover with foil, bake for 20 min, remove foil and cook for another 10-15 min until cheese is melted and begins to brown.
