This Quinoa Enchilada Casserole is quick and easy to throw together and is bursting with nutritious ingredients that don't skimp on any flavor!
I got off easy on this Quinoa Enchilada Casserole. I am going to let you in on a little secret: I didn't even make this. This is my wife's recipe. She made it for dinner and it looked so dang good I grabbed my camera and did an impromptu photoshoot! Actually, my wife makes this all the time, it is a dinner staple in our house.
Actually, it isn't all that different from my Easy Chicken Enchilada Casserole recipe I published this past summer. However, we like using quinoa for the extra health benefits it provides. Quinoa has more dietary fiber and protein than rice making it a more filling addition to the casserole.
How to Make Quinoa Enchilada Casserole
This recipe is quite flexible. You can mix and match your favorite Mexican ingredients to customize this to fit your own tastes. I have even seen people top it with chopped avocado, which seems like a great addition!
Using a traditional [easyazon_link identifier="B01IUKIPYY" locale="US" tag="foxvalfoo-20"]9x13" baking dish[/easyazon_link] is perfect for this recipe. Chances are your kitchen already has one, but if not I recommend picking one up. They are not only perfect for casseroles but also other dishes such as cakes and lasagna too!
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Quinoa Enchilada Casserole
- 2 cups Quinoa
- 14 oz canned black beans (drained)
- 2, 10 oz cans Enchilada sauce
- 1 tablespoon cooking oil
- 14 oz canned corn (drained)
- 1 green pepper (chopped)
- 1 red pepper (chopped)
- 1 onion (chopped)
- 8 oz shredded taco cheese
- Preheat oven to 400 degrees.
- Cook quinoa according to package instructions.
- While quinoa is cooking, add oil to skillet over medium heat and saute peppers and onion until tender.
- Add beans, corn, quinoa, 1 can enchilada sauce, and a handful of cheese to skillet. Mix to combine and heat through.
- Add remaining can of enchilada sauce to 9x13" baking dish and spread evenly across bottom.
- Pour casserole mixture into baking dish, spreading evenly as well, then top with shredded cheese to cover.
- Place in the oven for 10 minutes, or until cheese is melted and beginning to brown.
- Remove from oven and serve.
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I can see why you love this recipe!
Is the two cups of quinoa pre-cooked and added with the beans and corn?
Fox Valley Foodie
You are too quick! I tried to update that before anyone noticed! Start with uncooked quinoa.