This vegan quinoa enchilada casserole is a healthy and flavorful twist on traditional enchiladas. Loaded with protein-rich quinoa, black beans, and veggies, it's a satisfying and nutritious meal for any occasion.
Ingredients: 1 cup quinoa, rinsed. 2 cups vegetable broth. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz corn kernels, drained. 1 can 15 oz enchilada sauce. 1 bell pepper, diced. 1 onion, diced. 2 cloves garlic, minced. 1 teaspoon chili powder. 1 teaspoon cumin. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 1 cup vegan cheese, shredded. 1 avocado, diced optional. Fresh cilantro, chopped optional.
Instructions: Before you start cooking, heat the oven to 375F 190C. Put quinoa and vegetable broth in a saucepan and mix them together. Turn down the heat and let it simmer for 15 minutes, or until the quinoa is done and the broth is gone. Set a big pan on medium heat and add some oil to it. Put in the garlic, onion, and bell pepper. About 5 minutes of cooking will soften the food. Into the pan go the cooked quinoa, black beans, corn, enchilada sauce, chili powder, cumin, smoked paprika, salt, and pepper. Mix things together well. Put the quinoa mixture in a 9x13-inch baking dish that has been greased. Spread out evenly. On top of the quinoa, sprinkle vegan cheese. Put it in an oven that is already hot and bake for 20 to 25 minutes, or until the cheese melts and bubbles. Take it out of the oven and let it cool down a bit before you serve it. If you want, you can add diced avocado and chopped cilantro as a garnish. Enjoy while hot!
Prep Time: 15 minutes
Cook Time: 25 minutes
Takaishi Chihiro


















