Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 1 red bell pepper, diced
- 1 pound lean ground turkey (or 2 cans black beans, rinsed and drained, for vegetarian option)
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- 1 1/2 cups cooked quinoa (from about 1/2 cup uncooked quinoa)
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup frozen corn kernels
- 1 can (10 ounces) red enchilada sauce
- 1/2 cup water or vegetable broth
- 1 1/2 cups shredded Monterey Jack or cheddar cheese
- Optional garnishes: fresh cilantro, diced avocado, sour cream or Greek yogurt
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Heat the olive oil in a large skillet over medium heat. Add the chopped yellow onion and red bell pepper, sautéing for 5-7 minutes until they are softened.
- Add the ground turkey to the skillet (if using) and cook, breaking it up with a spoon, until it is thoroughly browned. Drain any excess fat.
- Stir in the ground cumin, chili powder, garlic powder, salt, and black pepper. Cook for 1 minute more until the spices are fragrant.
- Remove the skillet from the heat. Stir in the cooked quinoa, the rinsed and drained black beans, and the frozen corn kernels.
- In a separate small bowl, whisk together the red enchilada sauce and the water or vegetable broth.
- Spread half of the quinoa-turkey mixture evenly in the bottom of your prepared baking dish.
- Pour half of the enchilada sauce mixture over the quinoa layer.
- Sprinkle with 1 cup of the shredded cheese.
- Top with the remaining quinoa-turkey mixture, then pour the remaining enchilada sauce mixture over it.
- Sprinkle with the remaining 1/2 cup of shredded cheese.
- Bake for 20-25 minutes, or until the casserole is bubbling around the edges and the cheese is melted and lightly golden brown.
- Let the casserole stand for 5 minutes before serving. Garnish with fresh cilantro, diced avocado, or a dollop of sour cream or Greek yogurt if desired.
Notes
For a completely vegetarian version, simply omit the ground turkey and add an extra can of black beans or pinto beans. Feel free to customize with a can of diced green chilies for an extra kick! This casserole reheats beautifully, making it perfect for meal prepping throughout the week. Serve alongside a crisp green salad or warm tortillas for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 7g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 70mg