Quinoa Black Bean Enchilada Casserole. Perfect for a meatless weeknight meal and unique enough for company, loaded with healthy protein and vegetables.
Quinoa (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.
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.
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.
Quinoa Black Bean Enchilada Casserole
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
- 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
- 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.
Recipe adapted from Baked in Arizona.