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Mexican Quinoa Enchilada Casserole Recipe

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★★★★★

4.7 from 88 reviews

This vibrant Mexican Quinoa Casserole is a wholesome and flavorful dish combining protein-packed quinoa with sautéed vegetables, black beans, and a rich enchilada sauce, all topped with gooey melted cheese. Perfect as a hearty vegetarian meal, it melds classic Mexican spices and fresh garnishes like avocado and lime to create a nutritious, satisfying dinner option.

Ingredients

Scale

Grains and Legumes

  • 1.25 cups uncooked quinoa
  • 2 cans black beans, drained

Vegetables and Aromatics

  • 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)

Spices and Sauces

  • 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

Dairy

  • 3 cups Mexican cheese blend, shredded (divided into 1.5 cups and 1.5 cups)

Other

  • Juice of 1 large lime
  • 1 tablespoon olive oil
  • Sour cream (optional, for serving)
  • Tortilla chips (optional, for serving)

Instructions

  1. Cook Quinoa: Rinse quinoa thoroughly under cold water. Cook it according to package instructions until tender and fluffy. Set aside.
  2. Prepare Jalapeno: Remove seeds from the jalapeno for less heat and finely dice the pepper.
  3. Dice Aromatics: Dice the garlic, onions, and red bell pepper evenly.
  4. Sauté Vegetables: In a skillet, combine the diced bell pepper, jalapeno, garlic, onion with 1 tablespoon olive oil and season with 1/4 teaspoon salt and pepper. Sauté over medium-high heat for 8-10 minutes, stirring frequently until peppers soften.
  5. Add Corn: Stir in the frozen corn and cook for an additional 4-5 minutes until heated through and tender.
  6. Mix Casserole Ingredients: In a large bowl, combine cooked quinoa, sautéed vegetables, juice of one large lime, drained black beans, enchilada sauce, 1.5 cups shredded Mexican cheese blend, cumin, cayenne, chili powder, and smoked paprika. Stir until everything is evenly incorporated. Taste and add extra salt and pepper if needed.
  7. Transfer to Baking Dish: Pour the mixture into a 9×13 inch baking dish and spread evenly.
  8. Bake Initially: Bake in a preheated oven at 375°F (190°C) for 20 minutes to meld flavors and heat through.
  9. Add Remaining Cheese: Remove casserole from oven and evenly sprinkle remaining 1.5 cups shredded cheese on top.
  10. Bake Again: Return casserole to oven and bake for an additional 10 minutes or until cheese is melted and bubbly.
  11. Garnish and Serve: Remove from oven and top with diced roma tomatoes and diced avocado. Serve with optional fresh lime wedges, sour cream, and tortilla chips for added texture and flavor.

Notes

  • For spicier casserole, include jalapeno seeds or add extra cayenne pepper.
  • Use fresh or canned black beans as preferred, ensuring they are well drained to avoid excess moisture.
  • You can substitute Mexican cheese blend with a mix of cheddar, Monterey Jack, and queso fresco.
  • Ensure quinoa is rinsed before cooking to remove bitterness.
  • Leftovers store well in the refrigerator for up to 3 days and reheat covered in oven or microwave.
  • This casserole can be made gluten free by verifying ingredient labels, particularly for the enchilada sauce.

Keywords: Mexican quinoa casserole, vegetarian quinoa recipe, black bean casserole, healthy Mexican casserole, enchilada quinoa bake, gluten free Mexican dish, easy quinoa bake

Find it online: https://delishfamilyrecipe.com/mexican-quinoa-enchilada-casserole-recipe/