Quinoa Enchilada Casserole - Cooked quinoa combined with refried beans, green chiles, few mexican spices, and lots of shredded cheese all smothered in homemade enchilada sauce and baked to perfection.
Serve this Healthy Low Carb Dinner recipe with a protein rich Strawberry Romaine Salad or Strawberry Chicken Salad with the Best ever dressing.
Replace Refried beans with Garbanzo Beans or Black Beans or Pinto Beans and make this your very own replacement of Taco Tuesday.
Healthy & hearty dish full of flavor, protein and nutrients
My mom used to make enchiladas for dinner almost every week when we were living in Texas. She’d often make homemade enchilada sauce, which really is so much better than store-bought.
She always told me - Make your own quinoa enchilada casserole by picking out your spices and by making your own sauce. This creates more natural, healthy, and more flavorful Enchilada Casserole.
If you love Mexican food and the healthy Southwestern cuisine or Tex-Mex, you’ll love this vegetarian recipe for quinoa enchilada casserole.
This easy quinoa enchilada recipe offers a healthy alternative to traditional enchiladas made with tortillas.
Quinoa is one of my go-to meals especially when I am looking for some Healthy recipes for weight loss. Full of Fiber, Protein, Vitamins, and Minerals Quinoa keeps you satiated for a long time. This is what happens if you eat Quinoa everyday!
Quinoa is a rich source of protein. Did you know that Quinoa contains all 9 amino acids? Read more such interesting facts about quinoa here.
You can make so many amazing recipes with quinoa:
- Quinoa and Black Beans
- Quinoa stuffed peppers
- Black bean and Quinoa chilli in Crock Pot
- Roasted Mushrooms with Quinoa
Quinoa enchilada casserole recipe is a twist on the original classic recipe. It takes less time to prepare, which is great for a school night dinner, and is perfect for an easy meal on a busy weeknight.
I am a huge fan of Quinoa. Not because I am on a diet and always look for easy healthy recipes for dinner. But, because, Quinoa never fails to impress me 🤩
Or a quick snack such as Vegan Black Bean Quinoa Burgers 🍔
- fire roasted whole kernel corn
- Refried Beans
- Green chili
- Chipotle peppers
- Enchilada Sauce
- Ground Cumin
- Chili Powder
- Freshly ground Black pepper
- Mexican Oregano
- Cotija Cheese
How to Make Quinoa Enchilada Casserole
- STEP 1: Cook Quinoa
Rinse your quinoa with cool tap water. Strain and transfer to a saucepan with double the amount of water. (This means if you are using 1 cup of quinoa you'll need 2 cups of water.) Bring the water to boil then reduce the heat and simmer until the water gets absorbed. Fluff quinoa using fork.
- STEP 2: Make Quinoa Enchilada
In a large mixing bowl combine cooked quinoa, with fire roasted whole corn kernels, refried beans, green chili, chipotle peppers, enchilada sauce, ground cumin, chili powder, salt, freshly ground black pepper, mexican oregano, and cotija cheese.
Top with more shredded cheese.
- STEP 3: Bake
Bake in a preheated oven at 375 degrees F for 15-20 minutes or until the cheese melts.
And, that's it.
Can I use this instead of that
- Cauliflower Rice - Instead of Quinoa you can make this recipe with cauliflower rice. You can take help from my Mexican Cauliflower Rice (Low Carb) recipe.
- Any Kind of Beans - Black Beans or Kidney Beans or White Beans or any sort of beans is a great addition to this Quinoa Enchilada Casserole.
- Choose your own cheese - From Monterey Jack to Colby Jack to Asadero cheese you can definitely choose your own cheese.
Can I Meal Prep This?
Yes you can prepare Quinoa Enchilada Casserole Ahead of Time. To Make Quinoa Enchilada Casserole Ahead of time, you can just cook quinoa with beans, green chili, enchilada sauce and everything else. Bake it with cheese. Cool it down and freeze it completely. Just thaw it out before serving.
Quinoa Enchilada Casserole
- 1 cup uncooked quinoa
- ½ cup corn kernels frozen or canned or roasted
- 2 tablespoons refried beans or any canned beans (black beans/pinto beans)
- 1 can (4.5 oz) chopped green chiles drained
- 1 tablespoon chipotle pepper in adobo sauce
- 1 can (10 oz) enchilada sauce
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- Kosher Salt and Freshly ground black pepper to taste
- ½ teaspoon mexican oregano
- 1 cup cotija cheese shredded (divided)
- chopped roma tomatoes, diced avocados, and fresh chopped cilantro as toppings
- Rinse Quinoa thoroughly and drain the water. Place quinoa in a saucepan with double the amount of water. If you are using 1 cup of uncooked quinoa you will need 2 cups of water.
- Preheat oven to 375 degrees F and grease a large 9x9 inch baking dish with non-stick cooking spray.
- In a large mixing bowl combine cooked quinoa with corn kernels, refried beans, chopped green chiles, chipotle pepper in adobo sauce, enchilada sauce, ground cumin, chili powder. Season with kosher salt, freshly ground black pepper, and Mexican oregano. Add in some shredded cotija cheese.
- Spread this mixture into the baking dish. Top with remaining shredded cotija cheese. Bake for 10-15 minutes.
- Serve immediately garnished with chopped roma tomatoes, freshly chopped cilantro and diced avocados.