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5.0 from 252 votes

Quinoa Enchilada Casserole

A lightened-up, healthy enchilada bake that you can enjoy guilt-free, chockfull of quinoa, black beans and cheesy goodness!

Prep Time
10 mins
Cook Time
10 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 canned black beans drained and rinsed
  • 2 tablespoons chopped fresh cilantro leaves
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • Kosher salt and freshly ground black pepper to taste
  • ¾ cup shredded cheddar cheese divided
  • ¾ cup shredded Mozzarella cheese divided
  • 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.