Description

This Quinoa Enchilada Casserole is a flavorful and hearty vegetarian dish combining protein-packed quinoa with classic enchilada flavors. It’s loaded with black beans, corn, green chiles, and a blend of cheddar and mozzarella cheeses, baked to bubbly perfection and topped with fresh avocado and tomato for a creamy, fresh finish. Perfect for a nutritious weeknight meal or a cozy family dinner.

Ingredients

Base Ingredients

1 cup quinoa
2 cups water (for cooking quinoa)

Enchilada Mixture

1 (10-ounce) can red enchilada sauce
1 (4-ounce) can diced green chiles, drained
1/2 cup corn kernels (frozen, canned or roasted)
1/2 cup canned black beans, drained and rinsed
2 tablespoons chopped fresh cilantro leaves
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
Kosher salt, to taste
Freshly ground black pepper, to taste

Cheese

3/4 cup shredded cheddar cheese, divided
3/4 cup shredded mozzarella cheese, divided

Garnishes

1 avocado, halved, seeded, peeled and diced
1 Roma tomato, diced

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Instructions

Cook the quinoa: In a large saucepan, combine 1 cup of quinoa with 2 cups of water. Cook according to package instructions until quinoa is tender and water is absorbed. Set aside to cool slightly.
Preheat the oven and prepare baking dish: Preheat your oven to 375°F (190°C). Lightly coat a 9 x 13-inch baking dish with nonstick spray to prevent sticking.
Mix enchilada ingredients: In a large bowl, combine the cooked quinoa, red enchilada sauce, drained green chiles, corn kernels, black beans, chopped cilantro, cumin, chili powder, salt, and pepper. Stir well to incorporate all ingredients evenly. Then fold in 1/2 cup cheddar and 1/2 cup mozzarella cheese for creaminess and flavor.
Assemble the casserole: Spread the quinoa mixture evenly into the prepared baking dish. Sprinkle the remaining 1/4 cup of cheddar and 1/4 cup mozzarella cheese evenly on top of the casserole.
Bake to meld flavors: Place the baking dish in the preheated oven and bake uncovered for about 15 minutes, or until the casserole is bubbly and the cheese on top has melted and started to brown slightly.
Garnish and serve: Remove from oven and let cool for a few minutes. Serve immediately, topped with fresh diced avocado and Roma tomato for a fresh, creamy contrast.

Notes

You can substitute the quinoa with brown rice or cauliflower rice for variation.
Use gluten-free enchilada sauce to make this dish gluten-free.
For a spicier kick, add jalapenos or use hot enchilada sauce.
Leftover casserole can be refrigerated for up to 3 days and reheated in the oven or microwave.
To keep it vegan, omit the cheese or substitute with vegan cheese alternatives.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Casserole
Method: Baking
Cuisine: Mexican-inspired