Mexican Enchilada Quinoa Casserole

Mexican food is my weakness, I always crave it and there’s literally a Mexican restaurant on every corner. My Mexican Enchilada Quinoa Casserole is a lightened up version of traditional Mexican Enchiladas with rice. I made this giant batch for my weekly meal prep and it reheats really well! If you want want a saucy consistency use the entire can of enchilada sauce, otherwise only use half! Vegetarian? No problem, skip the steak!

Author: Yadira Torres

Recipe type: Main

Cuisine: Mexican

Prep time: 10 mins

Cook time: 40 mins

Total time: 50 mins

Serves: 8

Mexican enchilada quinoa casserole.

Ingredients

2 cups quinoa cooked
1 lb beef skirt steak
1 tsp coconut oil
1 tsp salt
1 tsp pepper
1 tsp cumin
½ small white onion chopped
1 canned corn drained
1 canned black beans drained
1 canned red enchilada sauce
1 canned chile verdes
1 cup shredded Mexican style cheese

Instructions

Fill medium pot with quinoa, add enough water to cover. Bring to a boil and then cover and simmer for 20 minutes. Fluff with a fork when done.
Bring cast iron skillet to high heat, add coconut oil. Season steak with cumin, salt, and pepper. Sear on both sides for 3-5 minutes until medium rare. Add onions and mix with steak as it cooks. Remove from heat and set aside for 5 minutes prior to slicing. Cut into bite size pieces.
Preheat oven to 350 degrees Fahrenheit.
In a large casserole, add ½ can of enchilada sauce, ½ can corn drained, ½ can black beans drained, and quinoa. Alternate until the casserole is full or you finish the canned ingredients.
Top off with the can of diced tomatoes and green chiles.
Bake for 20 minutes covered. Remove casserole from oven, add cheese, and bake for additional 10 minutes uncovered.
Serve with steak and onions, refrigerate leftovers.

Nutritional Content Source: Mexican Enchilada Quinoa Casserole