Go Back

Quinoa Enchilada Casserole

Quinoa enchilada casserole with fluffy quinoa, smoky red enchilada sauce, and bubbly melted cheddar-mozzarella. Bakes into a one-dish, slightly spicy, deeply savory casserole with green cilantro and avocado on top.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Quinoa base
  • 1 cup quinoa Rinsed before cooking.
  • 2 cup water For cooking the quinoa.
  • 1 can (10 oz) red enchilada sauce
  • 1 can (4.5 oz) chopped green chiles
  • 0.5 cup corn kernels
  • 1 can (15 oz) black beans Drained and rinsed.
  • 2 tbsp chopped fresh cilantro
  • 0.5 tsp ground cumin
  • 0.5 tsp chili powder
  • Salt and pepper To taste.
  • 0.75 cup shredded cheddar cheese
  • 0.75 cup shredded mozzarella cheese
  • Diced avocado For topping.

Equipment

  • 1 sheet pan

Method
 

Cook and prep
  1. Cook the quinoa in the water according to package directions, then fluff and set aside.
  2. Preheat the oven to 375F and lightly grease a baking dish.
Mix casserole filling
  1. In a large bowl, combine the cooked quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin, and chili powder.
  2. Season with salt and pepper, then stir in half the cheddar and half the mozzarella cheese.
Bake and finish
  1. Transfer the mixture to the prepared baking dish and top with the remaining cheese.
  2. Bake for 30-40 minutes until bubbling and the cheese is melted and golden.
  3. Top with diced avocado and extra cilantro before serving.

Notes

For fluffier quinoa, rinse well and let it steam off heat for 2-3 minutes after cooking before fluffing. Refrigerate leftovers in a covered container for up to 4 days; reheat in the oven or microwave until hot. Freezing: no, cheese can change texture. Dietary swap: use dairy-free shredded cheddar and mozzarella for a dairy-free version while keeping the same bake time.