Can I use pre-cooked or leftover quinoa for this recipe?

Absolutely! You'll need about 3 cups of cooked quinoa. Using pre-cooked quinoa makes this recipe even faster to prepare, perfect for those nights when you're short on time but still want something wholesome and delicious.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free, just double-check your enchilada sauce and canned ingredients to ensure they don't contain any hidden gluten. This makes it perfect for those with gluten sensitivities without requiring any special ingredients.

Can I prepare this casserole ahead of time?

Definitely! Assemble the entire casserole up to 24 hours in advance, cover and refrigerate. When ready to eat, simply bake as directed, adding about 5-10 minutes to the cooking time since it'll be cold from the refrigerator. Add the fresh toppings just before serving.

How can I make this recipe vegan?

To make this vegan, simply omit the cheese or replace with your favorite plant-based shredded cheese alternative. The casserole is still flavorful and satisfying without dairy, especially if you add extra seasonings or nutritional yeast for a cheesy flavor.

Quinoa Enchilada Casserole Recipe

Name: Quinoa Enchilada Casserole Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican-inspired
Ingredients: 1 cup quinoa; 2 cups water; 1 (10-ounce) can red enchilada sauce; 1 (4-ounce) can diced green chiles, drained; ½ cup corn kernels, frozen, canned or roasted; ½ cup canned black beans, drained and rinsed; 2 tablespoons chopped fresh cilantro leaves; ½ teaspoon cumin; ½ teaspoon chili powder; Kosher salt and freshly ground black pepper, to taste; ¾ cup shredded cheddar cheese, divided; ¾ cup shredded mozzarella cheese, divided; 1 avocado, halved, seeded, peeled and diced; 1 Roma tomato, diced

This Quinoa Enchilada Casserole transforms simple ingredients into a mouthwatering, protein-packed meal that’s ready in just 40 minutes. With the perfect balance of Mexican-inspired flavors, hearty quinoa, and melty cheese, this dish delivers all the satisfaction of traditional enchiladas without the fuss of rolling tortillas. It’s the ultimate weeknight dinner solution that’s equally impressive enough for guests!

Why You’ll Love This Recipe

Nutritional Powerhouse: Quinoa provides complete protein while beans add fiber, making this a satisfying meal that’s actually good for you.
Time-Saver: Everything cooks in one dish—no need to stuff and roll individual enchiladas or dirty multiple pans.
Family-Friendly: The familiar Mexican flavors appeal to picky eaters, while the nutritious ingredients make parents happy.
Versatile: Easy to customize with your favorite toppings or protein additions, making it perfect for using whatever you have on hand.

Ingredients You’ll Need

Quinoa: The star of the show! This protein-packed ancient grain has a delightful nutty flavor and fluffy texture that soaks up all the enchilada goodness.
Red enchilada sauce: Provides that authentic Mexican flavor without requiring you to make sauce from scratch. Choose mild or spicy depending on your preference.
Green chiles: Adds a mild heat and authentic Southwestern flavor without overwhelming the dish.
Corn kernels: Brings sweet pops of flavor and texture that complement the other ingredients perfectly.
Black beans: Adds protein, fiber and a creamy texture that makes the casserole more satisfying.
Fresh cilantro: Brightens the entire dish with its distinctive herbaceous flavor.
Cumin and chili powder: These essential spices provide that authentic Mexican flavor profile without requiring a fully stocked spice cabinet.
Cheddar and mozzarella cheese: The cheddar brings sharpness while the mozzarella provides that perfect melty, stretchy texture when baked.
Avocado and tomato: These fresh toppings add color, creaminess, and a bright contrast to the warm casserole.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Protein Boosts

Add shredded rotisserie chicken, browned ground turkey, or seasoned ground beef to make this dish even heartier. For vegetarians, try adding extra beans or some crumbled tofu.

Vegetable Add-ins

Sautéed bell peppers, zucchini, or spinach work beautifully in this casserole. Just cook them briefly before mixing with the quinoa to remove excess moisture.

Heat Level Adjustments

Amp up the spice with diced jalapeños, a dash of hot sauce, or chipotle peppers in adobo sauce. For milder palates, stick with mild enchilada sauce and skip the green chiles.

Dairy-Free Option

Skip the cheese or use your favorite dairy-free shredded cheese alternative – the casserole is still delicious without it!

How to Make Quinoa Enchilada Casserole

Step 1: Prepare the Quinoa

Cook quinoa according to package instructions, typically using 1 cup quinoa to 2 cups water. Let it stand for about 5 minutes after cooking to ensure it’s fluffy and perfect.

Step 2: Combine the Ingredients

In a large bowl, mix your cooked quinoa with enchilada sauce, drained green chiles, corn, rinsed black beans, chopped cilantro, cumin, and chili powder. Season with salt and pepper to your liking, then fold in half of both cheeses.

Step 3: Assemble and Bake

Spread your quinoa mixture into a lightly greased 9×13 baking dish. Sprinkle the remaining cheeses evenly over the top. Bake in a 375°F oven until the mixture is hot and bubbling and the cheese has melted to golden perfection, about 15 minutes.

Step 4: Garnish and Serve

Once out of the oven, let the casserole cool slightly before topping with diced avocado and fresh tomato. Serve while still warm for the best flavor and texture.

Pro Tips for Making the Recipe

Toast the quinoa: For enhanced nutty flavor, toast the dry quinoa in the saucepan for 1-2 minutes before adding water.
Don’t overcook: Keep an eye on the casserole during baking—you want the cheese melted but not burnt. Every oven is different!
Let it rest: Allow the casserole to sit for 5 minutes after baking so it sets up properly for easier serving.
Prep ahead: Cook the quinoa in advance to make assembly even quicker on busy weeknights.

How to Serve

Main Meal Pairings

Serve this casserole with a crisp green salad dressed with lime vinaigrette or some Mexican street corn for a complete meal.

Topping Bar

Create a DIY topping station with sour cream, guacamole, pico de gallo, sliced jalapeños, and extra cilantro so everyone can customize their portion.

Side Suggestions

A side of tortilla chips adds wonderful crunch, or serve with warm corn tortillas to scoop up the casserole for a hands-on meal experience.

Make Ahead and Storage

Storing Leftovers

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days. The flavors often improve overnight, making this perfect for meal prep!

Freezing

Freeze the fully baked casserole (without avocado and tomato toppings) for up to 3 months. Cover tightly with foil after cooling completely. Alternatively, freeze individual portions in containers for quick grab-and-go lunches.

Reheating

For best results, thaw frozen casserole overnight in the refrigerator. Reheat in a 350°F oven until warmed through (about 20-25 minutes), or microwave individual portions for 2-3 minutes, stirring halfway through.

FAQs

Can I use pre-cooked or leftover quinoa for this recipe?

Absolutely! You’ll need about 3 cups of cooked quinoa. Using pre-cooked quinoa makes this recipe even faster to prepare, perfect for those nights when you’re short on time but still want something wholesome and delicious.
Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free, just double-check your enchilada sauce and canned ingredients to ensure they don’t contain any hidden gluten. This makes it perfect for those with gluten sensitivities without requiring any special ingredients.
Can I prepare this casserole ahead of time?

Definitely! Assemble the entire casserole up to 24 hours in advance, cover and refrigerate. When ready to eat, simply bake as directed, adding about 5-10 minutes to the cooking time since it’ll be cold from the refrigerator. Add the fresh toppings just before serving.
How can I make this recipe vegan?

To make this vegan, simply omit the cheese or replace with your favorite plant-based shredded cheese alternative. The casserole is still flavorful and satisfying without dairy, especially if you add extra seasonings or nutritional yeast for a cheesy flavor.

Final Thoughts

This Quinoa Enchilada Casserole has become my go-to recipe when I need something nutritious, satisfying, and crowd-pleasing without spending hours in the kitchen. It captures all the flavors of traditional enchiladas with significantly less effort, making it perfect for busy weeknights while still feeling special enough for gatherings. Give it a try—I bet it will become a regular in your meal rotation too!