Ah my first casserole post!
Who doesn't love a good casserole? It may not be the most beautiful thing to photograph, but this Tex-Mex Enchilada Casserole is SO tasty.
I require some form of Mexican food at least once a week! This casserole is a regular on my meal plans because it's easy to throw together and a lot of the prep can be done in advance!
It's also loaded with veggies, quinoa, and beans making it fiber-rich and nutrient dense.
Hope you enjoy!
Tex-Mex Enchilada Casserole
Serves: 6-8
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Notes:
*You can use the canned stuff here but homemade is SO much better. Here's one of my favorite recipes via Thug Kitchen:
2 1/4 cups vegetable broth
1/3 cup tomato paste
21/2 tablespoons chili powder
2 teaspoons ground cumin
11/2 teaspoons dried oregano
2 to 3 cloves garlic, minced
2 teaspoons soy sauce or tamari
1 tablespoon lime juice
Optional add in: 1 chipotle pepper in adobo, seeded, minced
Dump everything but the lime juice into a medium saucepan and bring to a simmer. Make sure you whisk to combine. Let that simmer for 10-15 minutes so that the sauce has time to thicken up a little. Add the lime juice and turn off heat. Set aside until ready to serve.
Nutrition:
Serving Size: 1/8 recipe Total Calories: 383 Total Fat: 8g Sodium: 300 mg
Potassium: 607 mg Carbohydrates: 67 g Fiber: 8 g Sugar: 2 g Protein: 12 g
Vitamin A: 42% Vitamin C: 78% Calcium: 14% Iron: 47% (Daily Value)
