Quinoa Enchilada Casserole Recipe

I stumbled on a Quinoa Enchilada Casserole that hides a surprising secret ingredient you’ll be curious to try.

I made a Quinoa Enchilada Casserole the other night and honestly it surprised me. Fluffy quinoa paired with black beans gave it a satisfying, almost reckless energy that my family couldn’t get enough of.

It looks simple but every spoonful had a twist that made people ask what I did different, so I kept quiet and watched them go back for seconds. It’s bold enough for guests yet easy enough for a weekday, and something about the textures makes you curious to keep exploring.

If you like unexpected dinner wins, this one will make you rethink what casseroles can do.

Ingredients

• Quinoa: Tiny protein-packed grain, high in fiber and complete amino acids, mild nutty flavor.
• Black beans: Creamy, full of fiber and plant protein, keeps you full longer, earthy taste.
• Corn: Sweet pop, adds carbs and some fiber, bright color, a little sweetness.
• Enchilada sauce: Tomato based, tangy and smoky, brings spice and savory depth to casserole.
• Corn tortillas: Soft, adds texture and carbs, its slightly corn sweet, holds casserole together.
• Cheese: Melty, adds fat and calcium, savory richness, makes everything more comforting.
• Avocado: Optional creamy boost, healthy fats, makes mouthfeel rich, cools spicy bites.
• Cilantro: Fresh bright herb, adds citrus like note, makes dish pop, use sparingly.

Ingredient Quantities

• 1 cup quinoa uncooked
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 medium yellow onion diced
• 2 cloves garlic minced
• 1 red bell pepper diced
• 1 cup corn frozen or fresh
• 1 can (15 oz) black beans drained and rinsed
• 1 can (4 oz) diced green chiles
• 1 1/2 cups red enchilada sauce
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 6 corn tortillas torn into pieces
• 1 1/2 cups shredded cheddar or mexican blend cheese
• 1/4 cup chopped cilantro
• 1 avocado sliced optional
• lime wedges for serving optional

How to Make this

1. Preheat oven to 375°F. Rinse 1 cup quinoa under cold water, then combine with 2 cups vegetable broth and 1 tsp kosher salt in a small pot; bring to a boil, reduce heat, cover and simmer 15 minutes until liquid is absorbed. Remove from heat, fluff with a fork and let sit a couple minutes.

2. While quinoa cooks heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 diced yellow onion and cook 3-4 minutes until soft, then add 2 minced garlic cloves and 1 diced red bell pepper and cook another 3 minutes.

3. Stir in 1 cup corn, the drained and rinsed 15 oz black beans, and 1 can (4 oz) diced green chiles. Season with 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp smoked paprika and 1/2 tsp black pepper. Cook 2-3 minutes until everything is heated through and smells great.

4. Pour 1 1/2 cups red enchilada sauce into the skillet and add the cooked quinoa. Stir well to combine, taste and adjust salt or pepper if needed.

5. Lightly oil an 8×8 or 9×9″ baking dish. Scatter half of the torn pieces of 6 corn tortillas across the bottom so they’ll soak up sauce, then spoon half the quinoa mixture over them.

6. Sprinkle about 3/4 cup of the 1 1/2 cups shredded cheddar or Mexican blend cheese and half of the 1/4 cup chopped cilantro over that layer. Add the remaining torn tortillas, top with the rest of the quinoa mixture and finish with the remaining cheese.

7. Bake in the preheated oven 20-25 minutes, until the cheese is melted and the edges are bubbly and just starting to brown. Don’t overbake or it can dry out.

8. Let the casserole rest 5 minutes, then top with the remaining cilantro, sliced avocado if using, and serve with lime wedges. It’s best served warm and the lime really brightens it up.

Equipment Needed

1. Oven set to 375°F
2. Small saucepan with lid you’ll cook the quinoa in
3. Fine-mesh sieve or small colander to rinse the quinoa
4. Can opener for the beans and chiles
5. Large skillet for sautéing the veggies and beans
6. Wooden spoon or silicone spatula to stir and scrape the pan
7. Chef’s knife for chopping onion, pepper and cilantro
8. Cutting board
9. Measuring cups and spoons
10. 8×8 or 9×9 baking dish to assemble and bake the casserole

FAQ

Quinoa Enchilada Casserole Recipe Substitutions and Variations

• Quinoa: swap with brown rice, farro or bulgur. Brown rice needs a bit more liquid and longer cook time, farro gives a chewier bite and bulgur cooks fastest.
• Vegetable broth: use chicken broth, mushroom broth, or water plus 1-2 tsp bouillon. Watch salt levels, chicken broth will make it less veggie friendly.
• Black beans: replace with pinto beans, kidney beans, or cooked lentils. Lentils break down more and make it stewier, beans keep the bite.
• Corn tortillas torn into pieces: use flour tortillas, crushed tortilla chips, or skip them and stir in cooked rice for bulk. Chips add crunch but may get soggy fast.

Pro Tips

1) Rinse the quinoa, then pat it mostly dry and toast it a couple minutes in a dry skillet before you add the broth. It gives a nuttier flavor and stops the casserole from tasting too mushy, just dont let it burn.

2) Salt the cooking liquid. Quinoa needs seasoning so add a little extra salt or a splash more broth or enchilada sauce when you taste it. If the bake looks dry while heating, add 2 to 4 tablespoons more sauce or a splash of broth and then cover for part of the bake so it stays moist.

3) Give the torn corn tortillas some texture. Warm them so they tear easily, then either quick fry or bake the pieces until edges are just crisp before layering. You still get soaked bits but also some crunch and it stops the whole dish from going soggy.

4) Make ahead and storage hacks. You can assemble the casserole up to 24 hours ahead and bake later, or freeze it unbaked; if frozen thaw overnight and add a little extra sauce before baking. Reheat leftovers covered for best results, then add avocado and cilantro right before serving for freshness.