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    Home » Recipes » Recipe

    Quinoa Enchilada Casserole

    Published: Dec 11, 2017 · Modified: Mar 17, 2018 by Fox Valley Foodie · This post may contain affiliate links

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    Quinoa Enchilada Casserole recipe

    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.

    Quinoa Enchilada CasseroleActually, 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!

    The above link is an affiliate link. Any Amazon purchases made through this link helps support FoxValleyFoodie.com at no additional cost to you.

    Quinoa Enchilada Bake

    Quinoa Enchilada Casserole

    Quinoa Enchilada Casserole

    This Quinoa Enchilada Casserole is quick and easy to throw together and is bursting with nutritious ingredients that don't skimp on any flavor!
    5 from 1 vote
    Print Pin Rate Save Saved
    Course: Entree
    Cuisine: Mexican
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 6
    Calories: 545kcal
    Author: Fox Valley Foodie

    Ingredients

    • 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

    Instructions

    • 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.

    Notes

    IF YOU LIKED THIS RECIPE try my Grilled Chipotle Shrimp with Cilantro Lime Quinoa recipe too!

    Nutritional Information

    Calories: 545kcal | Carbohydrates: 68g | Protein: 24g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 39mg | Sodium: 1420mg | Potassium: 739mg | Fiber: 11g | Sugar: 8g | Vitamin A: 1705IU | Vitamin C: 47.4mg | Calcium: 329mg | Iron: 5mg
    Tried this Recipe? Pin it Today!Mention @FoxValleyFoodie or tag #foxvalleyfoodie!

    If you enjoyed reading my Quinoa Enchilada Casserole recipe then you should probably like me on Facebook and follow me on Pinterest too. That’s what I would do at least, because if you don’t get to know me but you still use my recipe it is kind of like taking candy from a stranger, and your mom taught you not to do that. Don’t disobey your mom, subscribe to Fox Valley Foodie today.

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    Reader Interactions

    Comments

    1. Kevin

      January 15, 2018 at 9:15 pm

      5 stars
      I can see why you love this recipe!

      Reply
    2. Jennifer Peterson

      December 11, 2017 at 11:51 am

      Is the two cups of quinoa pre-cooked and added with the beans and corn?

      Reply
      • Fox Valley Foodie

        December 12, 2017 at 8:46 am

        You are too quick! I tried to update that before anyone noticed! Start with uncooked quinoa.

        Reply

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