Happy Mother’s Day!
To all you Mom’s out there I wish you a restful day filled with love!
I am spending a quiet (and rainy) day with my three best boys. Snuggles are the best Mother’s Day gifts of all, don’t you agree? I’ll definitely be working the Mother’s day angle to get as many as I can. Oh, and I’m not cooking today. Well, other than making cookies and cinnamon bites with the boys, but that’s together time not work. 🙂
Today’s recipe wasn’t one I’d planned on posting just yet, but after sharing the picture on Facebook I decided to push it ahead of a few others I had planned. It’s that yummy and best of all in addition to being quick and delicious this quinoa casserole can be made ahead of time. Yep, perfect for you Mom’s out there!
I actually made mine in the morning and didn’t cook it until the afternoon. We weren’t actually ready to eat (but I needed to snap a photo) and it was heated up again later that night. It held up just fine to both making ahead and being reheated. Next, I’ll be testing this baby to see if it freezes well.
Enchilada Quinoa Casserole
- 1 onion chopped fine
- Olive oil spray
- 1 cup cooked quinoa
- 1 ½ cups refried beans about one can
- 1 tablespoon butter I use Earth Balance
- 1 tablespoon minced garlic more or less to taste
- 1 ½ tablespoons quinoa flour or flour of choice
- 1 cup gluten free vegetable broth or broth of choice
- 1 tablespoon taco seasoning mix
- 2 tablespoons nutritional yeast optional (see note)
- ¼ teaspoon chipotle chili powder or cayenne
- 1 cup chopped tomatoes
- 4 corn tortillas I use my quinoa corn tortillas
- ½ cup shredded pepper jack I use daiya
- Sour cream optional (I used tofutti)
- Preheat oven to 400 degrees.
- Heat a large skillet over medium heat. Spray with olive oil and add chopped onion. Cook for 8 to 10 minutes, until onion is tender. Add quinoa and cook for another few minutes.
- Meanwhile, melt butter in a medium saucepan over medium heat. Add garlic and cook for 30 seconds to one minute, or until fragrant. Add flour and cook for 30 seconds whisking until well combined. Add vegetable broth, taco seasoning, nutritional yeast (optional), chipotle chili powder and tomatoes. Bring to a boil and cook for two minutes. Reserve ½ cup of tomato mixture and add the remainder to the quinoa mixture.
- Spread ½ cup of refried beans on a tortilla and place in a pie plate or cake pan lined with parchment paper. (Lining with parchment is optional - if you don't spray well!) Top with ½ cup of quinoa mixture and a small sprinkle of cheese. Repeat layers, ending with a tortilla. Spread reserved tomato mixture over tortilla and top with cheese. Bake for 10 minutes.
- Cut into four wedges. Top with sour cream if desired.
Recipe Notes323 Calories
9.3 g Fat
48.6 g Carbohydrates
12.4 g Protein
9.3 g Fat
15 mg Cholesterol
820 mg Sodium (753 from refried beans - reduce by making your own)
10.4 g Fiber
3.2 g Sugar
8 Weight Watchers Points Plus
6 Previous Points
Variations: Add one jalapeño, seeded and diced to the sauce mixture prior to the garlic and cook for 1 minute. Use black beans instead of refried beans. (Mix with quinoa mixture.) Add 1 cup chopped chick’n to the quinoa mixture.
Notes: Nutritional yeast is added to add a bit a “cheesy” flavor, but it can be omitted, especially f you are using dairy cheese. This quinoa casserole can be made ahead and kept covered in the refrigerator. If you make it ahead, cook it covered with foil for 10 minutes and then uncover and cook 10 more minutes.