If you’re craving comfort food with a little kick, this Quinoa Enchilada Casserole is about to become your new obsession. It’s everything you love about classic enchiladas — smoky sauce, melted cheese, hearty beans — but easier and healthier, thanks to protein-packed quinoa. Every bite is cheesy, spicy, and perfectly satisfying, whether you’re cooking for family or meal-prepping for the week.
I made this for the first time on a busy weeknight when I didn’t feel like rolling enchiladas one by one. I had cooked quinoa sitting in the fridge, a can of enchilada sauce, and some leftover beans and corn. I mixed everything together, baked it with cheese, and 30 minutes later, dinner was ready. It was such a hit that now it sits alongside my Filling Mexican Sweet Potato Quinoa Casserole and Rice and Bean Casserole with Sweet Potatoes as one of my go-to comfort recipes.
Quinoa Enchilada Casserole
Ingredients
Equipment
Method
- Rinse quinoa thoroughly. Cook in vegetable broth according to package instructions. Fluff and set aside.
- In a large skillet, heat olive oil over medium. Add onion and garlic, sautéing for 3–4 minutes until fragrant and soft.
- In a large bowl, combine cooked quinoa, black beans, corn, enchilada sauce, diced tomatoes, cumin, paprika, salt, and pepper. Stir well to combine.
- Transfer the mixture to a greased baking dish. Sprinkle shredded cheese over the top.
- Bake at 375°F (190°C) for 20–25 minutes until cheese is melted and casserole is bubbling.
- Remove from oven and garnish with chopped cilantro and green onions. Serve warm.
Nutrition
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Let us know how it was!Why You’ll Love Quinoa Enchilada Casserole
This Quinoa Enchilada Casserole gives you all the zesty, cheesy flavor of enchiladas without the fuss. It’s a one-dish wonder that’s loaded with nutrients, fiber, and flavor — perfect for vegetarians and meat-lovers alike. It’s also great for meal prep since it reheats beautifully and keeps its texture.
If you love cozy casseroles like my Cheesy Veggie Quinoa Casserole or spicy comfort food like my Buffalo Chicken Bowls, this dish will hit all the right notes.
Ingredients You’ll Need
For the Casserole:
- 1 cup uncooked quinoa (or 3 cups cooked)
- 2 cups vegetable broth (for cooking quinoa)
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (frozen or canned)
- 1 can (10 oz) enchilada sauce (red or green)
- 1 cup diced tomatoes (optional)
- 1 teaspoon cumin
- ½ teaspoon smoked paprika
- Salt and pepper to taste
For the Topping:
- 1 ½ cups shredded cheddar or Monterey Jack cheese (use vegan cheese if dairy-free)
- Chopped cilantro and sliced green onions for garnish
This casserole uses the same pantry staples and cozy comfort style as my Cottage Cheese and Veggie Bake.
How to Make Quinoa Enchilada Casserole
Step 1: Cook the Quinoa
Rinse quinoa thoroughly, then cook it in vegetable broth according to package directions. Once fluffy, set aside.
Step 2: Sauté the Aromatics
In a large skillet, heat olive oil over medium heat. Add onion and garlic, cooking for 3–4 minutes until soft and fragrant.
Step 3: Combine the Ingredients
In a large bowl, mix cooked quinoa, black beans, corn, enchilada sauce, diced tomatoes, and spices. Stir until everything is evenly coated and combined.
Step 4: Bake
Pour the mixture into a greased baking dish. Top with shredded cheese and bake at 375°F (190°C) for 20–25 minutes, until bubbly and golden.
Step 5: Garnish and Serve
Sprinkle with cilantro and green onions before serving warm.
Like my Cheesy Tortilla Quiche, this recipe turns simple ingredients into pure comfort with very little effort.
Tips for Perfect Quinoa Enchilada Casserole
- Use flavorful broth: It makes a big difference in the quinoa’s taste.
- Add veggies: Zucchini, bell peppers, or spinach make great additions.
- Go spicier: Add jalapeños or use medium or hot enchilada sauce.
- Make it meaty: Stir in shredded chicken or cooked ground beef.
Just like my Cottage Cheese Beef Noodle Bake, this dish is all about easy layering and big flavors.
Flavor Variations
- Green Enchilada Version: Use green enchilada sauce and add roasted poblano peppers.
- Tex-Mex Twist: Add a sprinkle of crushed tortilla chips before baking for crunch.
- Vegan Style: Use dairy-free cheese or avocado slices on top.
- Protein Boost: Add pinto beans or tofu crumbles.
It’s as flexible as my Zucchini Chickpea Stir Fry — whatever’s in your kitchen can become a delicious variation.
How to Store and Reheat
Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
Freezing: Freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat in the oven at 350°F until hot, or microwave individual servings.
It’s every bit as meal-prep friendly as my One-Pan Chicken Gallaba Skillet.
Frequently Asked Questions
1. Can I make this casserole vegan?
Yes! Use plant-based cheese or skip it — the sauce and spices carry plenty of flavor.
2. Can I use leftover quinoa?
Definitely. This recipe is perfect for using up cooked quinoa from another meal.
3. Can I make it ahead of time?
Yes, assemble it ahead and refrigerate. Bake when ready to serve for easy prep.
4. Can I use homemade enchilada sauce?
Of course — it adds amazing depth of flavor if you have time to make your own.
The Final Bite
This Quinoa Enchilada Casserole is spicy, cheesy, and full of comforting flavors that make it the perfect weeknight meal. It’s everything you love about enchiladas but easier, healthier, and packed with protein-rich quinoa that makes every bite satisfying.
Serve it with a simple salad or a slice of Christmas Bread Recipe for a dinner that’s both cozy and wholesome.