It may be summer, but casseroles will always be one of my favorite things to make. It's so easy since you mix the ingredients and bake. This one has an extra step since the quinoa needs to be cooked first, but that's still only 15 minutes of cooking. 

For this recipe I used quinoa, black beans, salsa, corn, my vegan cheeze sauce, and my enchilada sauce. If you don't want to make your own batched of cheeze sauce of enchilada sauce, store bought versions will work too. I am not quite sure the proportion of homemade to store bought but my batches usually create 1.5 - 2 cups of each. 

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Enchilada Quinoa Casserole

Yield: 4

Prep time: 5 minutes

Total time: 40  minutes

Ingredients

Quinoa | 1 cup

Vegetable Broth | 2 cups 

Salsa | 8 oz jar 

Black Beans | 1 15 oz can

Corn | 1 15 oz can

Vegan Cheeze Sauce | 1 batch or 2 cups shredded vegan cheeze

Enchilada Sauce | 1 batch or 1 jar

Vegan Sour Cream and Chips | for serving

Directions

1. Add quinoa and vegetable broth to a medium pot and bring to a boil. Simmer for 15 minutes until all water has been absorbed. 

2. While still on simmer, add salsa, vegan cheeze, enchilada sauce, beans, and corn and stir to combine. Let any extra liquid cook off. 

3. Preheat oven to 375. 

4. Add mixture to a baking pan. I used an 8x8. Bake covered in foil for 15 minutes. Uncover and bake for 5 more. 

5. Serve with your favorite chips and vegan sour cream. 

6. Enjoy!

Nutrition Facts

Per 1 serving:

Calories: 465 | Fat: 10 | Saturated Fat: .5  g | Cholesterol: 0 mg | Sodium: 843 mg  | Total Carbs: 72.5  g | Dietary Fiber: 13 g | Sugars: 14.75 g | Protein: 19 g