Mexican Quinoa Bake
 
Prep time
Cook time
Total time
 
Share this delicious casserole with friends, a large family, or make it for a week's worth of leftovers! Top it with your favorite taco fillings for added flavor and texture. Vegan & GF
Author:
Recipe type: Entree
Cuisine: Mexican
Serves: 8-10
Ingredients
  • 1¼ cup uncooked quinoa or grain blend*, rinsed
  • 1 small yellow or red onion, chopped
  • 1 Tbs. minced garlic
  • 1 jalapeño, seeded and chopped
  • 1 bell pepper, chopped
  • 2 tsp. ground cumin
  • 1 tsp. garlic powder
  • 2 tsp. chili powder
  • 1 tsp. smoked paprika
  • 1 cup corn, frozen or canned (I used fire roasted)
  • 1 15-oz can black or pinto beans, drained & rinsed
  • 8 oz. enchilada sauce of choice (I like the green Frontera sauce)
  • Hot sauce to taste
  • Salt and pepper to taste
  • Topping options: vegan cheese shreds, avocado, fresh cilantro, tomatoes, lime juice, tortilla strips, green onion, vegan sour cream, salsa, etc.
Instructions
  1. Preheat oven to 375 degrees F.
  2. Cook quinoa/grains per package instructions and set aside.
  3. In a medium pot, sauté onion, garlic, and peppers in ¼ inch of water until translucent.
  4. Stir in the cumin, garlic powder, chili powder, and smoked paprika and cook until fragrant, about 30 seconds. Add the corn and beans and cook until hot, 2-3 mins.
  5. Combine the veggie-spice mixture with the quinoa and the enchilada sauce and hot sauce. Taste and add salt and pepper or lime juice if needed. Spread mixture evenly in a 13-in. casserole dish and bake for 20 mins. Remove dish and top with cheese shreds, then return to the oven to melt the cheese about 10 more mins.
  6. Right before serving, add your toppings of choice. Enjoy!
Notes
* I like to use the 365 Whole Foods Organic Super Grains for a variety of grains. I cooked 1¼ cup grains in 2½ cups water.

My favorite non-dairy sour cream is the Kite Hill version.

The leftovers reheat well in the microwave, and are almost better after a day or two. Just be sure you don't put the toppings on too early, or they will be brown/soggy.
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2022/02/28/mexican-quinoa-bake/