Quinoa Veggie Casserole Enchiladas

Instant Pot Quinoa Veggie Casserole/Enchiladas! What more can one ask for? It’s so tasty, healthy and flavorful and it’s gluten free!! You can also choose to make it vegan if you wish, by using dairy free cheese and omitting the sour cream. The Quinoa Bean Veggie filling can also be eaten as a casserole. It is made in the Instant Pot, so its literally a one pot meal! The Quinoa Bean Veggie Casserole freezes very well, so it can be made in advance for big gatherings. my family also loves enchiladas so I use this as a filling for my gluten-free enchiladas. I use corn or the gluten-free tortillas that are available in the market now, so it's easy. So, what are you waiting for? Do try this scrumptious recipe soon… I promise you won’t be disappointed!

Quinoa Veggie Casserole / Enchiladas

Recipe

Ingredients: • 2 tablespoons cooking oil

• 1 and a 1/2 cups quinoa

• 1 and a 1/2 cups vegetable broth or water

• 1 cup enchilada sauce (I used 1 can store bought for the casserole and reserved the rest for the

enchiladas)

• 1 and 1/2 cup finely chopped onions

• 1and 1/2 cup sweet potato cubed

• 1 cup sweet corn (fresh or frozen)

• 1 and 1/2 cup bell peppers cubed • 1 cup fresh tomatoes cubed

• 15 ounces black beans (home cooked or store bought canned (15 oz) drained and rinsed)

• Fistful of cilantro chopped

• 6 cloves garlic minced or 1 heaped tablespoon ready garlic paste

• 1 jalapeño deseeded (if you don't want it too spicy) and finely chopped

• 1.5 teaspoon cumin powder

• 1 teaspoon coriander powder (optional)

• ½ teaspoon cayenne / choice of red chili powder (or more if you want it spicier)

• ½ teaspoon paprika

• 1 teaspoon dried oregano

• Salt to taste

• Corn/ gluten-free/or flour tortillas (optional- if you want to make the enchiladas)

Toppings (optional)

• Fresh lemon juice

• Vegan or regular sour cream (I substitute with greek yoghurt sometimes)

• Vegan shredded cheddar cheese or any cheese of your choice

• Tortilla chips

• Avocado sliced or Guacamole

• Picante Sauce or Salsa

Steps:

1. Rinse and drain the quinoa well if you are not using the pre washed one.

2. Heat the Instant Pot on sauté mode.

3. Add oil and wait for about 30 seconds so it heats up.

4. Once it is hot. add in the onions and sauté for a minute. Now add in garlic and sauté for 15 seconds.

5. Add in the quinoa followed by vegetable stock or water.

6. Next, add the vegetables except cilantro .

7. Add in the spices including a little salt and beans. Mix well.

8. Add in the enchilada sauce, do not mix it in.

9. Press cancel on the IP and cover it with the lid and turn the knob to the SEALING position.

10. Press Manual HIGH 3 minutes.

11. After it is done and the IP beeps let the pressure release naturally (NPR). This takes about 15 minutes.

12. Now carefully open the IP, and add in the chopped cilantro leaves and mix and stir the Quinoa casserole and taste for salt and seasonings.

13. At this point, if you are eating it as a casserole, you may add cheese if desired so that it melts .

14. Serve warm with good squeeze of fresh lemon juice and desired toppings.

To assemble the enchiladas:

1. Preheat oven to 350°.

2. Pour half of the remaining enchilada sauce into a 9"x 13" baking dish, and spread well.

3. Add a big scoop of vegetable casserole mixture and some grated cheese into the center of each tortilla and roll up tightly. Place rolled up tortillas seam side down, tightly, side by side in the baking dish.

4. Top with any remaining enchilada sauce, filling and cheeses.

5. Bake covered with the lid or foil for 15 - 20 minutes until the cheese is bubbly and melted.

6. Uncover and bake for 5 minutes.

7. It's now ready to enjoy by itself or with your favorite toppings. I usually serve it with a light soup or salad as the beans and quinoa are part of the meal already. No need for side of rice and beans, unless of course if you absolutely want it.

Notes:

This makes a large quantity, so I usually freeze half of the casserole mix for future use. It is a welcome meal on the days I don't have time to prepare a meal, or if I have unexpected guests.

Some of the vegetables that can be used n this casserole:

Different permutations / combinations of the following veggies:

- corn, sweet potatoes, bell peppers, zucchini, potato, carrots, spinach, onions, and tomatoes