I have wanted to make a few more meals without using any type of meat but still get the protein and fill full when we are done eating. This recipe came out tasting a lot like an enchilada in casserole form. I adapted it from the original recipe found here.
1 cup cooked quinoa
3 cups cooked black beans (or two 15-ounce cans, drained and rinsed)
2 C shredded and cooked hash browns
1/4 C chopped onions
1/8 C green chilies
1 cup shredded low-fat cheddar cheese
1 TBS ground cumin
Liberal pinches salt and pepper
1 ½ cup salsa
2 TBS fresh cilantro, chopped, for garnish
Extras: Sour cream and more salsa for topping after cooking.
Preheat oven to 350° F. Prepare a 9” x 9” casserole dish with nonstick cooking spray. Cook hash browns on the stovetop. In a large bowl, mix together the cooked quinoa, black beans, hash browns, 1⁄2 cup of the cheese, onion, green chilies and the cumin, salt, and pepper. In a small bowl, mix together the eggs and the salsa. Pour the salsa mixture over the vegetables and gently blend. Pour everything into the prepared casserole dish. Sprinkle the remaining cheese over the top and bake, uncovered, for 30 minutes. Garnish with the cilantro.