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Quinoa Enchilada Casserole
5 from 252 votes

Quinoa Enchilada Casserole

Quinoa Enchilada Casserole layers cooked quinoa mixed with enchilada sauce, green chiles, corn, black beans, spices, and cheese, then bakes until bubbly with melted cheddar and mozzarella on top. Fresh avocado and diced tomato garnish the casserole, adding creaminess and freshness.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 6 servings
Course: Main Course
Cuisine: American

Ingredients

  • 1 cup quinoa
  • 1 (10-ounce) can Red Enchilada Sauce
  • 1 (4-ounce) can diced green chiles drained
  • ½ cup corn kernels frozen, canned or roasted
  • ½ cup black beans drained and rinsed, canned
  • 2 tablespoons cilantro fresh, chopped leaves
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground
  • ¾ cup cheddar cheese divided, shredded
  • ¾ cup mozzarella cheese divided, shredded
  • 1 avocado halved, seeded, peeled and diced
  • 1 Roma tomato diced

Instructions

    Cup of Yum
  1. In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
  2. Preheat oven to 375 degrees F. Lightly coat a 9 x 13 baking dish with nonstick spray.
  3. In a large bowl, combine quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Stir in 1/2 cup cheddar cheese and 1/2 cup mozzarella cheese.
  4. Spread quinoa mixture into the prepared baking dish. Top with remaining cheeses. Place into oven and bake until bubbly and cheeses have melted, about 15 minutes.
  5. Serve immediately, garnished with avocado and tomato, if desired.