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Quinoa Enchilada Casserole

Savory Quinoa Enchilada Casserole for Quick Family Dinners

This quinoa enchilada casserole is a quick and easy weeknight dinner, featuring zesty enchilada sauce, fluffy quinoa, and colorful vegetables.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 cup Quinoa Rinse well before cooking to remove bitterness and ensure a fluffy texture.
  • 12 oz Frozen Peppers and Onions Adds flavor and bulk; no need for chopping, making it super convenient.
  • 1 can (15 oz) Pinto Beans Provides essential protein and fiber; feel free to swap with any favorite canned beans.
  • 1 can (15 oz) Black Beans Boosts protein content; remember to rinse these before adding to the mix.
  • 1 can (10 oz) Red Enchilada Sauce Delivers moisture and vibrant flavors; a green enchilada sauce can offer a milder twist.
  • 1 cup Vegetable Broth Essential for cooking the quinoa; swap with vegetable stock or plain water if you're in a pinch.
  • 1 cup Mexican Blend Shredded Cheese Adds a creamy, cheesy finish; dairy-free cheese is a great alternative for a vegan option.
For the Optional Toppings
  • Cilantro Freshens up the casserole with herbal notes; a lovely garnish for added color.
  • Avocado Offers a creamy texture that complements the dish beautifully; slice right before serving for the best flavor.
  • Jalapeños For those who enjoy a spicy kick; sprinkle on top for a zesty addition.

Equipment

  • 9x13 inch casserole dish
  • small saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 450°F (232°C). Gather your 9x13-inch casserole dish.
  2. In the prepared casserole dish, combine the rinsed quinoa, frozen peppers and onions, pinto beans, and black beans.
  3. Pour in the red enchilada sauce, mixing everything together until well blended.
  4. Bring 1 cup of vegetable broth to a boil in a small saucepan and pour it over the quinoa mixture. Stir gently to combine.
  5. Cover the casserole dish tightly with aluminum foil and bake for 35 minutes.
  6. After baking, remove the casserole from the oven and fluff the quinoa mixture gently with a fork.
  7. Sprinkle 1 cup of Mexican blend shredded cheese over the top and bake uncovered for an additional 10–12 minutes, until the cheese is melted and bubbly.
  8. Remove from the oven, let it rest for a few minutes, and garnish with cilantro, slices of avocado, or jalapeños before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 15gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 750mgPotassium: 600mgFiber: 10gSugar: 2gVitamin A: 250IUVitamin C: 15mgCalcium: 180mgIron: 3.5mg

Notes

Rinse quinoa thoroughly before cooking. Customize by swapping beans or veggies. Monitor cheese during baking for perfect melting.

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