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

Description

This Quinoa Enchilada Casserole is a wholesome, protein-packed vegetarian main course featuring nutrient-rich quinoa, black beans, corn, and two cheeses baked to bubbly perfection with enchilada sauce. It’s flavorful, simple to prepare, and perfect for a quick, hearty meal any night of the week.

Ingredients

Units Scale

Main Ingredients

1 cup quinoa
2 cups water
1 (10-ounce) can red enchilada sauce
1 (4-ounce) can diced green chiles, drained
1/2 cup corn kernels, frozen, canned or roasted
1/2 cup canned black beans, drained and rinsed
2 tablespoons chopped fresh cilantro leaves
1/2 teaspoon cumin
1/2 teaspoon chili powder
Kosher salt and freshly ground black pepper, to taste

Cheeses

3/4 cup shredded cheddar cheese, divided
3/4 cup shredded mozzarella cheese, divided

Toppings

1 avocado, halved, seeded, peeled and diced
1 Roma tomato, diced

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Instructions

Cook the Quinoa: In a large saucepan, combine 1 cup quinoa with 2 cups water. Bring to a boil, then reduce heat and simmer according to package instructions until the quinoa is cooked and fluff with a fork. Set aside.
Prepare Baking Dish and Preheat Oven: Preheat your oven to 375°F (190°C). Lightly coat a 9 x 13-inch baking dish with nonstick spray to prevent sticking.
Combine Ingredients: In a large bowl, add the cooked quinoa, enchilada sauce, diced green chiles, corn, black beans, chopped cilantro, cumin, and chili powder. Season the mixture with kosher salt and freshly ground black pepper as desired. Mix thoroughly.
Add Cheese: Stir in 1/2 cup of the shredded cheddar cheese and 1/2 cup of the shredded mozzarella cheese into the quinoa mixture, ensuring the cheese is evenly distributed.
Assemble the Casserole: Spread the quinoa mixture evenly into the prepared baking dish. Sprinkle the remaining 1/4 cup cheddar cheese and 1/4 cup mozzarella cheese evenly on top of the mixture.
Bake: Place the casserole in the preheated oven and bake for about 15 minutes, or until bubbly and the cheeses have melted completely.
Serve: Remove from the oven and let cool for a few minutes. Garnish the casserole with diced avocado and Roma tomato before serving. Serve immediately and enjoy.

Notes

For extra spice, use hot enchilada sauce or add a pinch of cayenne pepper.
You can swap cheddar or mozzarella for other favorite cheeses.
This casserole can be made ahead and reheated for easy meal prep.
Add cooked shredded chicken for a non-vegetarian version.
Garnish with extra cilantro or a dollop of sour cream if desired.
For vegan option, use plant-based cheeses.

Nutrition

Serving Size: 1/6 of casserole
Calories: 270
Sugar: 4g
Sodium: 740mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 5g
Protein: 12g
Cholesterol: 25mg