Michael and Rachel's

Recipe Book

contents • login

Quinoa Enchilada Casserole

Updated: 24 May 2016

Ingredients

  • 1 onion
  • 1 garlic clove
  • 100g red and white quinoa and bulgar wheat mix (Waitrose)
  • 1 tin chopped tomatoes
  • Salt, pepper
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • Sprinkle coriander
  • 1 tin blackbeans
  • 1 small tin sweetcorn
  • 2 small handfuls mozzarella/cheddar cheese
  • 2 fresh tomatoes, deseeded and diced (optional)

Method

  1. Preheat the oven and a baking dish to 200C.
  2. Chop the onion and saute until golden. Add the garlic. Weigh and rinse the quinoa thoroughly in a sieve.
  3. Add the quinoa to the pan with the onion and cover with a centimetre or two's depth of water. Add the chopped tomatoes and bring to a simmer. Add the salt, pepper, paprika, cumin, and coriander.
  4. Drain and rinse the blackbeans, add these to the pan. Leave uncovered to simmer for 12 minutes. Stir periodically. Add more water if it starts to dry out. Conversely, up the heat and allow to reduce if too moist.
  5. Stir through the sweetcorn, half of the deseeded and diced tomatoes (if using), and one small handful of cheese. Turn out into the ovenproof dish. Add the remaining half of the chopped fresh tomatoes (if using) and the second handful of cheese. Bake for 10 minutes until golden and melted.

Consider adding chilli for spice, or serving with diced avocado / sour cream / tortilla chips.