Quinoa Enchilada Casserole

Recipe from ALWAYS DELICIOUS
[https://www.drdavidludwig.com/always-delicious/] by David Ludwig, MD, PhD, and
Dawn Ludwig

Servings: 4 servings

Author:

Prep Time
10 minutes

Cook Time
50 minutes

Total Time
1 hour

Main Course

Mexican

Vegetarian Phase 2

Instructions

1 Preheat the oven to 375°F.
2 Heat the olive oil in a medium pot over medium heat. Stir together the chili
powder, oregano, cumin, garlic powder, and onion powder in a bowl.
3 Add the spices to the hot oil all at once. Cook, stirring, for a few seconds to
allow the spices to become fragrant and infuse the oil with flavor without
burning. Add the tomatoes, salt, and pepper. Bring to a boil. Reduce the heat to
low, cover, and simmer for 10 minutes. Puree directly in the pot with an
immersion blender. (If the sauce is not deep enough to fully immerse the blender
and prevent splattering, carefully transfer the sauce to a deep bowl or jar to
blend. Return to the pan after blending.)
4 Simmer for 5 minutes more to slightly reduce the sauce. Taste and adjust the
seasonings. Set aside. (This sauce can be made ahead and stored in an airtight
container in the refrigerator for up to 2 weeks and reheated for quicker prep.)
5 In a 9‑inch square casserole dish, combine the quinoa, enchilada sauce, chile,
beans, cilantro, cumin, chili powder, salt, pepper, and 3/4 cup of the cheese.
Adjust the seasonings. Sprinkle the remaining 1/4 cup cheese evenly over the
top.
6 Bake until bubbling and the cheese has melted, about 15 minutes.
7 Serve immediately, garnished with the avocado and fresh tomato.