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  • The Main Dish
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Quinoa Black Bean Enchilada Casserole

11 Comments

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Quinoa Black Bean Enchilada Casserole. Perfect for a meatless weeknight meal and unique enough for company, loaded with healthy protein and vegetables.

Quinoa Enchilada Casserole in a serving dishQuinoa (pronounced keen-wa) is one nutritious and versatile little seed. I’ve added it to many recipes, in everything from muffins and broccoli dishes, to breakfast porridge and every type of main dish in-between. I even have a chocolate cake recipe featuring quinoa that is To-Die-For and frequently requested. But for all the ways I’ve prepared quinoa (obviously a lot!), I think I most love pairing it with black beans in Tex Mex and Mexican-inspired dishes. So, keeping with this trend I’d like to share a hearty, healthy and super easy recipe for Quinoa Enchilada Casserole.

Quinoa Enchilada Casserole with one bite on a fork

A perfectly filling main dish, especially when served with toppings like diced tomatoes, avocado and sour cream, this can also be a side for grilled chicken, pork or beef. Though I call it an enchilada casserole, the corn also makes this dish reminiscent of tamale pie. An excellent vegetarian dish, this would be every bit as delicious as a vegan option without the cheese or with a vegan cheese substitute.

Quinoa Black Bean Enchilada Casserole topped with avocados, olive and tomatoes on a white plate

Put this on the menu at your next taco party or for a weeknight meal when time is limited and easy clean up is your best buddy. Spice it up or down with more or less jalapeno peppers. Adding the amount called for in the recipe as written adds no heat, but just a hint of smokiness that works.  Also, you can add less of the red enchilada sauce if you think you’d prefer a more “dry” casserole.

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5 from 6 votes

Quinoa Black Bean Enchilada Casserole

This casserole is delicious right out of the oven or it can easily be prepared ahead of time and reheated. Add extra corn for more of a tamale pie flavor. Serve with diced tomatoes and fresh avocado.
Course Main Dish
Cuisine Tex Mex
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6
Calories 277
Author Good Dinner Mom

Ingredients 

For the Casserole:

  • 1 cup cooked quinoa
  • 1- 15 oz. can red enchilada sauce
  • 1 cup Rotel tomatoes with green chiles, mild or canned, diced tomatoes if desired
  • ½ cup chopped onion
  • 1 garlic clove, minced
  • ½ jalapeno, chopped (optional)
  • ½ cup canned corn kernels, drained
  • 1 cup canned black beans, drained and rinsed
  • 2 Tablespoons fresh cilantro leaves, chopped
  • ½ teaspoon cumin
  • ¾ teaspoon chili powder
  • Juice of ½ lime
  • Salt and freshly ground black pepper, to taste
  • ¾ cup shredded cheddar cheese, divided
  • ¾ cup shredded mozzarella cheese, divided

Topping Options:

  • Diced tomatoes, avocado, sour cream, black olives and green onions for serving, plus extra cheese and lime wedges

Equipment and Extras:

  • 9X13 casserole dish
  • Medium sauce pan
  • Cooking spray oil
  • Aluminum foil to cover

Instructions

  • Preheat oven to 350 degrees F. Lightly oil a 9x13 baking dish or equivalent. Set aside.

Make the quinoa:

  • Combine 1 cup quinoa with 2 cups water in a medium sauce pan. Bring to boil, cover and reduce heat to low. Simmer for 15 minutes, until all water is absorbed. Remove from heat and let sit 5 minutes to finish absorbing water and for quinoa to open up.

Make the Casserole:

  • In a large bowl, combine 1 cup cooked quinoa, 15 ounces enchilada sauce, 1 cup canned tomatoes, ½ cup onion, 1 garlic, ½ jalapeño, ½ cup corn, 1 cup black beans, 2 Tablespoons cilantro, ½ teaspoon cumin and ¾ teaspoon chili powder. season with lime juice,salt and pepper, to taste. Stir in ½ cup cheddar cheese and ½ cup mozzarella cheese.
  • Spread quinoa mixture into the prepared baking dish. Top with remaining ¼ cup cheddar, and ¼ cup mozzarella cheese.
  • Cover with foil and bake 20 minutes. Remove foil and bake additional 5 minutes or until cheese is bubbly. Let cool 10 minutes before serving.
  • Serve with lime wedges, garnished with avocado,fresh tomato and other favorite toppings.
Nutrition Facts
Quinoa Black Bean Enchilada Casserole
Amount Per Serving
Calories 277 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g25%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 23mg8%
Sodium 983mg43%
Potassium 394mg11%
Carbohydrates 35g12%
Fiber 6g25%
Sugar 7g8%
Protein 15g30%
Vitamin A 857IU17%
Vitamin C 7mg8%
Calcium 252mg25%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe adapted from Baked in Arizona.

You might also like

  • Baked Black Bean Burgers with Quinoa
  • Black Bean and Quinoa Tacos
  • Chicken Broccoli and Quinoa Casserole

Published on September 17, 2014

Comments

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    Recipe Rating




  1. pamela t says

    May 13, 2022 at 6:58 AM

    5 stars
    This recipe is delicious! (I’m reviewing it as I’m eating the leftovers)! I messed up and grabbed the green enchilada sauce but it still tasted really good. Will certainly make again but with the right sauce next time. Thank you Sally, we loved it!

    Reply
  2. meg hannah says

    May 11, 2022 at 6:03 AM

    5 stars
    This was delightful. I also add Mexican oregano and black olives. Thanks for sharing Sally!

    Reply
  3. Tracy penn says

    March 11, 2022 at 7:07 AM

    5 stars
    delicious and easy! this was my first adventure with quinoa. thank you for helping me make it a good one! Will definitely make again.

    Reply
  4. jaclyn k says

    March 11, 2022 at 7:05 AM

    5 stars
    This was fantastic! Followed the recipe exactly and it turned out great! Everyone loved it!! I served it with sour cream.

    Reply
  5. Wendy says

    February 23, 2021 at 8:47 AM

    5 stars
    I was a little skeptical of the raw onions and garlic in the casserole, but this baked up beautifully and was absolutely delicious! I held back a little to put in ramekins and topped those with vegan cheese for my vegan kid, and she loved it too. Thanks for sharing!

    Reply
  6. Brad says

    March 14, 2018 at 12:15 PM

    5 stars
    Making this next week!! Sounds fresh and healthy!

    Reply
    • Sally Humeniuk says

      March 14, 2018 at 3:23 PM

      Thanks, Brad! Hope you like it. 🙂

      Reply
  7. Dianna says

    August 30, 2017 at 4:05 PM

    Excellent dish! Only thing I did differently was used a green enchilada sauce. This will definitely be in our meal rotation. Thank you for sharing!

    Reply
    • Sally says

      August 31, 2017 at 6:58 AM

      Hi Dianna, Oh I think I need to try the recipe with green enchilada sauce! That would be a nice variation. Thanks for taking the time to comment and I’m glad you liked this dish.

      Reply
  8. gWENNA says

    September 17, 2014 at 8:53 AM

    WHAT IS THE CALORIE COUNT IN A SERVING?

    Reply
    • Sally says

      September 17, 2014 at 9:32 AM

      Hi Gwenna, I don’t count calories but instead focus on fresh and healthy ingredients and reasonable portions. Most of the ingredients in this dish are vegetable-based and even the cheese is not a large amount given it will serve six people. If you’re concerned about the calories, you could cut down on the amount of cheese that goes into the dish. Thanks for your interest. 🙂

      Reply
About Sally - Good Dinner Mom.

About Good Dinner Mom

My name is Sally and I love to be in the kitchen. Making fresh, unique dishes is my way of showing love for family and friends and I hope that here you’ll find recipes of both healthy and indulgent dishes that will inspire you to cook more at home while sharing some love of your own. more about me

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