This is quickly becoming my new favorite food. Now, seeing as a vegetarian dish is about to beat out Chicken Parmesan and Pepperoni Pizza for top billing, it’s safe to say it’s pretty spectacular!
This is a simple, easy, super yummy meal and toddler approved! The dish is already vegetarian and easily gluten-free (just check your enchilada sauce). If you want to make it fully vegan, just leave out the cheese. I like to eat it as is, with some yummy watermelon on the side, but you could easily serve it on chips or in a tortilla.
Start by boiling one cup of quinoa in two cups of water. After it reaches a boil, cover and simmer until the water is soaked up and the quinoa is fully cooked. While this is cooking, heat up about half a bag of frozen corn. (You can also use fresh or canned, but we almost always have a bag or two in the freezer.) Once the quinoa is done, put it in a square casserole pan. Add in the enchilada sauce, corn, drained black beans, and a handful of cheese, stirring to combine and melt the cheese. Top it off with some more cheese and put in the oven at 375 for about ten minutes.
This one pan makes enough for dinner for the four of us plus a few lunches. You can also add in some diced tomatoes or onions, or top with avocado based upon your preference. Dig in and enjoy!