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Quinoa Enchilada Casserole

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings
Calories 450
A flavorful and hearty vegetarian casserole combining quinoa, cheese, and spicy enchilada sauce, topped with fresh avocado and tomato.

Ingredients

Main ingredients

  • 1 cup quinoa
  • 1 can (10-ounce) red enchilada sauce
  • 1 can (4-ounce) diced green chiles (drained)
  • 0.5 cup corn kernels (frozen, canned or roasted)
  • 0.5 cup canned black beans (drained and rinsed)
  • 2 tablespoons chopped fresh cilantro leaves
  • 0.5 teaspoon cumin
  • 0.5 teaspoon chili powder
  • to taste Kosher salt and freshly ground black pepper
  • 0.75 cup shredded cheddar cheese (divided)
  • 0.75 cup shredded mozzarella cheese (divided)
  • 1 avocado halved, seeded, peeled and diced
  • 1 Roma tomato diced

Instructions 

  • Cook quinoa in 2 cups water until tender, then set aside.
  • Preheat oven to 375°F (190°C). Spray a 9x13 inch baking dish.
  • Mix cooked quinoa, enchilada sauce, chiles, corn, beans, cilantro, cumin, chili powder, salt, and pepper. Stir in half the cheeses.
  • Spread mixture in baking dish, top with remaining cheeses, and bake for 15 minutes until bubbly.
  • Serve topped with diced avocado and tomato.

Notes

For extra flavor, add a squeeze of lime before serving.
Calories: 450kcal
Cost: $15
Course: Main Course
Cuisine: Mexican
Keyword: Quinoa