Quinoa Enchilada Casserole

If you’re craving the bold, comforting flavors of enchiladas but want a healthier alternative, look no further than this Quinoa Enchilada Casserole. With the wholesome goodness of quinoa, black beans, melty cheese, and zesty enchilada sauce, this dish gives you all the comfort without the guilt. Plus, it’s gluten-free, packed with protein, and perfect for meal prepping, family dinners, or even a meatless Monday, making your week a breeze.

Why You’ll Love Quinoa Enchilada Casserole

This dish is a game-changer when it comes to making healthier versions of your favorite comfort foods. It combines the rich, savory taste of traditional enchiladas with the nutty, protein-packed goodness of quinoa. Whether you’re looking for a quick weeknight dinner, a dish to impress guests, or something easy to take for lunch, this casserole will hit the spot. And with ingredients like black beans, corn, and fresh vegetables, you’re getting a nutrient-rich meal with every bite.

Ingredients You’ll Need

Here’s what you’ll need to make this flavorful and healthy casserole:

• 1 cup quinoa, rinsed
• 2 cups vegetable or chicken broth
• 1 ½ cups enchilada sauce
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup diced tomatoes (or canned fire-roasted tomatoes)
• 1 cup shredded Mexican blend or cheddar cheese
• ½ cup diced bell pepper (red or green)
• ½ cup diced onion
• 1 tsp garlic powder
• 1 tsp cumin
• ½ tsp chili powder
• ½ tsp salt
• ½ tsp black pepper
• ½ cup fresh cilantro, chopped (optional)
• ½ cup shredded cheese for topping
• Optional toppings: avocado, sour cream, jalapeños, lime wedges

How to Make Quinoa Enchilada Casserole

1. Cook the Quinoa

To start, bring the broth to a boil in a medium saucepan. Add the rinsed quinoa, reduce the heat, cover, and simmer for about 15 minutes or until the quinoa is fluffy and all the liquid is absorbed. Once done, remove it from the heat and let it sit, covered, for an additional 5 minutes. Fluff it with a fork to get the perfect texture.

2. Preheat & Prep

While the quinoa cooks, preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish lightly to prevent sticking.

3. Mix the Casserole Base

In a large mixing bowl, combine the cooked quinoa with the enchilada sauce, black beans, corn, diced tomatoes, bell pepper, onion, garlic powder, cumin, chili powder, salt, and pepper. Stir well to combine. Add 1 cup of shredded cheese into the mix, making it nice and cheesy.

4. Assemble & Bake

Transfer the mixture to your prepared baking dish and spread it out evenly. Top with the remaining ½ cup of shredded cheese. Cover the dish with foil and bake it in the preheated oven for 15 minutes. Then, remove the foil and bake for an additional 5–10 minutes until the cheese is melted and bubbly.

5. Garnish & Serve

Once the casserole is baked, let it rest for 5 minutes to firm up a bit. Garnish with fresh cilantro, and serve with your favorite toppings like avocado, sour cream, jalapeños, or a squeeze of lime for added zest.

Pro Tips for the Best Quinoa Enchilada Casserole

• Want extra protein? Add shredded chicken or ground turkey for an extra boost of protein.
• Make it dairy-free: Skip the cheese or swap it with a plant-based alternative for a vegan version.
• Love a crispy top? Broil the casserole for 2–3 minutes at the end of baking for a golden, crispy top.

Why This Quinoa Enchilada Casserole Works

Quinoa Enchilada Casserole is more than just a healthy alternative—it’s a satisfying, hearty dish that keeps you coming back for more. It combines classic enchilada flavors with a nutrient-dense twist, making it perfect for meal prep or serving a crowd. Its versatility and customizability inspire creativity in the kitchen, whether you’re sticking to a gluten-free diet or just want something as comforting as it is healthy.