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Quinoa Enchilada Casserole

A nutritious comfort food casserole with protein-packed quinoa, black beans, vegetables, and melted cheese in zesty enchilada sauce - perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 4
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 cup quinoa, rinsed
  • 2 cups low-sodium vegetable broth
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1 bell pepper, diced
  • 1 small onion, diced
  • 2 cups red enchilada sauce
  • 2 cups shredded Mexican cheese blend
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • salt and pepper to taste
  • 2 tablespoons olive oil
  • fresh cilantro and lime wedges for serving

Method
 

  1. Preheat your oven to 375°F and grease a 9x13 inch baking dish. In a medium saucepan, bring vegetable broth to a boil, add rinsed quinoa, then reduce heat to low. Cover and simmer for 15 minutes until the liquid is absorbed and quinoa appears fluffy with visible rings.
  2. While quinoa cooks, heat olive oil in a large skillet over medium heat. Sauté diced onion and bell pepper for 5-6 minutes until softened and fragrant. The vegetables should release their moisture and develop a slight golden color around the edges.
  3. In a large mixing bowl, combine cooked quinoa, sautéed vegetables, black beans, corn, cumin, chili powder, salt, and pepper. Pour in 1 cup of enchilada sauce and mix thoroughly. The mixture should be moist but not soggy, with every grain coated in flavorful sauce.
  4. Spread half the quinoa mixture in your prepared baking dish, sprinkle with 1 cup cheese, then add remaining quinoa mixture. Pour the remaining enchilada sauce evenly over the top and finish with remaining cheese. Cover with foil and bake for 25 minutes, then remove foil and bake 10 more minutes until cheese is bubbly and golden.

Notes

Don't skip rinsing quinoa as unwashed grains taste bitter. Avoid using too much enchilada sauce initially to prevent soggy casserole. Always drain beans thoroughly. Let casserole rest 5 minutes after baking for cleaner slices. Can assemble in morning and refrigerate - add 10 extra minutes to baking time. Refrigerate leftovers up to 4 days or freeze portions up to 3 months.