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Super Yummy Vegan Mexican Quinoa And Veggie Casserole

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2 Min Read

Saute 1 onion, 1 chipotle, and 3 garlic {all diced) in 1 tbsp olive oil for 5 mins. Add 1 cup corn, 2 diced and cooked sweet potatoes and 1 can fire-roasted diced tomato and cook for 4 mins. Add 1 tbsp cumin, 1 tbsp chilli pwdr and salt. Add 3 cups cooked quinoa, 30 oz rinsed black beans, 2 cups enchilada sauce and 1/2 cup cheese. Cook for 20 mins in 350°F oven. Cool for 10 mins and serve with toppings.

I love cooking with quinoa from casseroles to taco fillings, crust to breads, it’s healthy, protein packed and versatile. And one of the yummiest ways is to make a tasty Mexican style dish that will last for several meals and get better with every bite!

Here’s my super yummy vegan Mexican Quinoa Casserole Recipe!

Ingredients

  • 3 cups cooked quinoa (cook in vegetable broth for richer flavor)
  • 1 tablespoon olive oil
  • 1 white or yellow onion, diced
  • 3 cloves garlic, minced
  • 1 chipotle pepper in adobo, seeded and diced (optional)
  • 2 medium sweet potatoes, skinned, diced and cooked
  • 1 (15 oz) can fire roasted diced tomatoes, drained
  • 1 cup corn kernels
  • juice of 1 lime
  • 1 teaspoon ground cumin
  • 1 tablespoon chili powder
  • 1/2 cup chopped cilantro
  • Salt and pepper, to taste
  • 2 (15 oz) cans black beans, drained and rinsed
  • 2 cups red enchilada or taco sauce
  • 2 cups shredded vegan cheese

Directions

  1. Preheat the oven to 350 degrees F. Grease a 9×13 baking dish with cooking spray and set aside.
  2. In a large skillet, heat the tablespoon of olive oil over medium-high heat. Add the onion, garlic, and chipotle. Sauté until softened, about 5 minutes. Add in the sweet potatoes and corn. Cook for about 3-4 minutes then add in the tomatoes. Stir well.
  3. Add the lime juice, cumin, chili powder, and cilantro. Stir to combine. Season with salt and pepper, to taste.
  4. In a large bowl, add the cooked quinoa and black beans. Add the sautéed vegetable mixture and stir to combine. Pour in the enchilada sauce and stir. Add 1/2 cup shredded cheese.
  5. Pour the black bean and quinoa mixture into the prepared baking dish. Top with remaining shredded cheese. Cover the pan with foil. Bake for 20 minutes, then remove foil. Bake an additional 10 minutes, or until the cheese is melted and edges are bubbling. Remove from the oven, and let cool for 10 minutes.
  6. Garnish with toppings like chopped green onions, avocado slices, vegan sour cream or broken tortilla chips if desired.
Carolyn Scott-Hamilton

The Healthy Voyager, aka Carolyn Scott-Hamilton, is the creator and host of The Healthy Voyager web series, site, and overall brand. An award winning healthy, special diet and green living and travel expert, holistic nutritionist, plant based vegan chef, best-selling cookbook author, media spokesperson, sought after speaker, consultant and television personality, Carolyn Scott-Hamilton is a respected figure in the world of healthy lifestyle and travel as well as special diet cooking and nutrition. The Healthy Voyager aims to help people live well, one veggie at a time!

Carolyn Scott-Hamilton

The Healthy Voyager, aka Carolyn Scott-Hamilton, is the creator and host of The Healthy Voyager web series, site, and overall brand. An award winning healthy, special diet and green living and travel expert, holistic nutritionist, plant based vegan chef, best-selling cookbook author, media spokesperson, sought after speaker, consultant and television personality, Carolyn Scott-Hamilton is a respected figure in the world of healthy lifestyle and travel as well as special diet cooking and nutrition. The Healthy Voyager aims to help people live well, one veggie at a time!

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