An easy + healthy quinoa casserole with all your favorite Mexican flavors. Meatless and high in protein, it's a nutritional powerhouse! It's naturally gluten free - and freezer friendly too.
Prepare the veggies: Heat olive oil in a large skillet. Add onion and garlic, and cook until translucent, about 3 minutes. Add bell peppers and jalapeño, and cook until they soften for about 5 minutes. Stir in lime juice and spices.
Remove skillet from the heat and gradually stir in the cilantro, corn kernels, black beans, quinoa, enchilada sauce and one cup of cheese. The skillet will be crowded so stir delicately. Taste and adjust salt + pepper if needed.
Transfer the mixture to a prepared baking dish, sprinkle remaining one cup of cheese on top and cover with foil (trying not to make the foil touch the cheese or it'll stick).
Bake for 20 minutes then remove the foil and bake for an additional 10 minutes or until cheese is beautifully melted and golden brown and casserole is bubbling.
Remove from the oven and let rest for about 10 minutes. Garnish with your favorite toppings and serve.
Recipe adapted from Two Peas and Their Pods