Name: Mexican Quinoa Enchilada Casserole Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 1.25 cups uncooked quinoa; 2 cans black beans, drained; 2 medium onions, diced; 6 cloves garlic, minced; 1 jalapeno pepper, seeds removed and finely diced; 1 red bell pepper, diced; 1 10 oz bag frozen corn; Diced roma tomatoes (for topping); Diced avocado (for topping); Sliced lime wedges (for serving); 16 oz enchilada sauce; 1 tablespoon cumin; 1/4 teaspoon cayenne pepper; 1 teaspoon chili powder; 1/2 teaspoon smoked paprika; Salt, to taste; Black pepper, to taste; 3 cups Mexican cheese blend, shredded (divided into 1.5 cups and 1.5 cups); Juice of 1 large lime; 1 tablespoon olive oil; Sour cream (optional, for serving); Tortilla chips (optional, for serving)

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Introduction

This Mexican Quinoa Casserole is a flavorful and healthy twist on a classic comfort dish. Packed with vibrant vegetables, spices, and melty cheese, it’s perfect for a cozy dinner that’s both satisfying and nutritious.

The image shows a white bowl filled with baked quinoa and black bean mixture, rich in golden yellow corn and melted cheese, forming a textured, colorful base layer. On top of this is a dollop of white sour cream, scattered with fresh avocado cubes in light green and red tomato chunks, creating a fresh, chunky layer. A white tortilla chip is placed at the side of the bowl, sticking out. A vibrant green lime wedge rests near the bottom edge of the bowl, adding a pop of color. In the background, another bowl with a similar layered dish is visible on a white marbled surface, along with part of a casserole dish filled with the same quinoa mix. Small pieces of diced herbs are sprinkled over the bowls. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.25 cups uncooked quinoa
2 medium onions, diced
6 cloves garlic, minced
1 jalapeno pepper, seeds removed and finely diced
1 red bell pepper, diced
1 (10 oz) bag frozen corn
16 oz enchilada sauce
2 cans black beans, drained
3 cups Mexican cheese blend, shredded
Juice of 1 large lime
1 tablespoon cumin
1/4 teaspoon cayenne
1 teaspoon chili powder
1/2 teaspoon smoked paprika
Salt, to taste
Pepper, to taste
Diced roma tomatoes, for topping
Diced avocado, for topping
Sliced lime wedges, for serving
Sour cream, for serving (optional)
Tortilla chips, for serving (optional)

Instructions

Step 1: Rinse the quinoa and cook it according to the package instructions. Set aside once done.
Step 2: Remove the seeds from the jalapeno pepper and finely dice it. Dice the garlic, onion, and red bell pepper as well.
Step 3: In a skillet, combine the bell pepper, jalapeno, garlic, onion, 1 tablespoon olive oil, and 1/4 teaspoon each of salt and pepper.
Step 4: Sauté over medium-high heat, stirring often, for 8-10 minutes or until the peppers begin to soften.
Step 5: Add the frozen corn to the skillet and cook for an additional 4-5 minutes.
Step 6: In a large bowl, mix the cooked quinoa, sautéed vegetable mixture, lime juice, drained black beans, enchilada sauce, 1 1/2 cups of cheese, cumin, cayenne, chili powder, and smoked paprika.
Step 7: Stir well and adjust salt and pepper to taste as needed.
Step 8: Transfer the mixture into a 9×13 inch baking dish.
Step 9: Bake at 375°F (190°C) for 20 minutes.
Step 10: Remove from oven and sprinkle the remaining 1 1/2 cups of cheese on top.
Step 11: Return to oven and bake for an additional 10 minutes, or until the cheese is bubbly and melted.
Step 12: Top the casserole with diced roma tomatoes and avocado. Serve warm with lime wedges, tortilla chips, and sour cream if desired.

Tips & Variations

For a milder dish, reduce or omit the jalapeno.
Swap black beans for pinto beans or kidney beans if preferred.
Add cooked shredded chicken or ground turkey for extra protein.
Use dairy-free cheese to make this casserole vegan-friendly.
Fresh cilantro sprinkled on top adds a bright, fresh flavor.

Storage

Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. This dish can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A white rectangular baking dish filled with a four-layer casserole, the top layer bubbling with melted golden-yellow and light brown cheese sprinkled with small green herbs. The layers below show a mix of black beans, corn kernels, and ground meat in a rich tomato sauce, with shredded cheese melted between each layer. A silver spatula is lifting a serving, showing the thick, hearty texture of the casserole. The dish sits on a white marbled surface with a gray cloth napkin partially visible underneath, and a blurred basket of tortilla chips in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can prepare the casserole a day in advance, cover it, and store it in the refrigerator. Bake it fresh before serving for best results.

Is this casserole gluten-free?

Yes, quinoa and all the listed ingredients are naturally gluten-free. Just ensure your enchilada sauce and spices do not contain any gluten additives.