Preheat oven to 375 degrees. Spray an 8x8 inch baking pan with non-stick spray.
Cook quinoa in 2 cups of water (per package directions).
In a large mixing bowl, place the cooked quinoa, green chiles, corn, black beans, cilantro, green onion, cumin, chili powder, garlic powder and cayenne pepper.
Add enchilada sauce, and salt and pepper to taste. Stir to combine.
Add 3/4 cup of cheddar cheese and 3/4 cup of pepper jack cheese. Mix well to combine.
Pour quinoa mixture into prepared baking dish. Spread evenly in dish. Top the casserole with the rest of the cheddar and pepper jack cheeses.
Bake casserole (uncovered) in a 375 degree oven for about 20-25 minutes. Cheese should be melted and very bubbly around edges of pan.
Remove baking dish to a wire rack. Let it cool for a couple minutes. Garnish the top of casserole with diced tomatoes and chopped cilantro. Spoon the casserole out onto serving plates. Serve, and enjoy!
Recipe Notes
Another option: Original recipe used chopped ripe avocados as a garnish (instead of cilantro).
Nutrition Facts
Quinoa Enchilada Casserole (Meatless!)
Amount Per Serving (1 g)
Calories 290Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 7g44%
Cholesterol 36mg12%
Sodium 346mg15%
Potassium 312mg9%
Carbohydrates 26g9%
Fiber 4g17%
Sugar 1g1%
Protein 15g30%
Vitamin A 550IU11%
Vitamin C 2.7mg3%
Calcium 297mg30%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.