Healthy Mexican Corn quinoa Casserole + Corning Ware Giveaway
Author: Suganya Hariharan
Recipe type: Main
Cuisine: Mexican
Prep time:
Cook time:
Total time:
Serves: 6 servings
Ingredients
Bell Pepper – 2 , chopped
Garlic – 4, finely chopped
Jalepeno – 1, chopped finely
Onion – 1, chopped finely
Frozen corn – 2 cups
Chilli powder – 2 tsp
Cumin powder – 2 tsp
Cheese – 2 cups, grated (Mexican blend or some mozzarella & cheddar mix)
Wheat / corn tortilla – 6
Quinoa – 2 cups, cooked
Refried beans (I used small red kidney beans ) – 1 can ( which means cooked)
Red Enchilada sauce – 1 cup
Oil – 2 tsp
Salt to taste
Cilantro/Guacamole/ Avacado/sour cream/ green onions – for garnish
Lime juice – 1 tbsp
Instructions
Preparations: Cook 1 cup of quinoa in 3 cups of water according to package instructions, set aside. Lightly oil the baking dish.
In a skillet, add little oil, add the onion, pepper, jalapeno, garlic, little pepper and sauté them for few minutes.
Meanwhile, preheat oven to 375 degrees F.
Then now to the skillet, add the corn, beans, enchilada sauce, chilli powder, 2 tbsp of water, salt to taste and cumin powder. Keep sautéing till the raw smell leaves for 2 minutes.
Then add the quinoa to the skillet, mix and switch off.
Now take the oil greased baking dish, just spread little enchilada sauce, then place half of the tortillas ( I cut them into half), cooked veggies, 1 cup of cheese, then again rest of the tortilla, cooked veggies, rest of the cheese and squeezed some lime on top.
Bake it by covering with foil for 15-20 minutes. Remove it when the sauce is bubbling and the cheese is melted.
Garnish with some sour cream/ yogurt and green onions/ cilantro on top.
Recipe by Relish The Bite at https://www.relishthebite.com/healthy-mexican-corn-quinoa-casserole-corning-ware-giveaway/