Easy Quinoa Enchilada Casserole

Hey there, friends!

Are you in the mood for something hearty and delicious? I’ve got you covered!

Today, I’m excited to share my quinoa enchilada casserole recipe.

It’s packed with flavor, filling enough to satisfy, and super easy to whip up.

Whether you’re cooking for a crowd or just yourself, this dish is a winner.

Let’s dive into this tasty adventure!

quinoa enchilada casserole

Preparation Time 15-20 minutes
Cooking Time 30-35 minutes
Total Time 45-55 minutes
Level of Difficulty Medium

Ingredients

  • 1 cup rinsed uncooked quinoa
  • 2 cups water
  • 1 tablespoon olive oil
  • 1 small diced onion
  • 3 minced garlic cloves
  • 1 diced jalapeño (seeds and ribs removed)
  • 1 diced red bell pepper (seeds removed)
  • 1 diced orange or yellow bell pepper (seeds removed)
  • 1 cup frozen corn kernels
  • Juice of 1 small lime
  • 1 teaspoon ground cumin
  • 1 tablespoon chili powder
  • 1/3 cup chopped cilantro
  • Salt and pepper to taste
  • 30 oz canned black beans (rinsed and drained)
  • 2 cups enchilada sauce
  • 2 cups shredded mexican blend cheese
  • Toppings: sliced green onions, avocado, sour cream, chopped cilantro

Step 1: Prepare the Oven and Baking Dish

Preheat your oven to 350 degrees F.

Grease a 9×13 baking dish with cooking spray and set it aside.

This will prevent your casserole from sticking and make cleanup easier.

Step 2: Cook the Quinoa

Add the quinoa and water to a medium saucepan and bring it to a boil over medium heat.

Allow it to boil for 5 minutes.

Then, reduce the heat to low and let it simmer for about 15 minutes, or until all the water is absorbed.

Once done, remove from the heat and fluff with a fork.

Cover and set the quinoa aside.

Step 3: Sauté the Vegetables

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.

Add the chopped onion, minced garlic, and diced jalapeño.

Sauté until the vegetables are softened, about 5 minutes.

Next, add in the chopped peppers and corn, cooking for another 3-4 minutes.

Stir in the lime juice, cumin, chili powder, and chopped cilantro.

Mix everything well and season with salt and pepper to taste.

Step 4: Combine Ingredients

In a large bowl, combine the cooked quinoa and black beans.

Add the sautéed vegetable mixture to the bowl and stir to combine.

Pour in the enchilada sauce and mix well.

Then, add 1/2 cup of shredded cheese and stir until everything is well blended.

Step 5: Assemble and Bake

Pour the black bean and quinoa mixture into the prepared 9×13 baking dish.

Top with the remaining shredded cheese.

Cover the dish with aluminum foil and bake for 20 minutes in the preheated oven.

After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and the edges are bubbling.

Step 6: Serve and Enjoy

Remove the casserole from the oven and let it cool for about 10 minutes.

This allows the flavors to settle and makes it easier to serve.

Garnish with your favorite toppings if desired and serve warm.

This dish pairs wonderfully with tortilla chips and can be enjoyed as leftovers or even frozen for future meals.

If you need a gluten-free version, ensure you use a gluten-free enchilada sauce.

quinoa enchilada casserole
quinoa enchilada casserole

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