Quinoa Enchilada Casserole
Ingredients
- 1 cup quinoa
- 1 10-ounce can Old El Paso™ mild enchilada sauce
- 1 4.5-ounce can Old El Paso™ chopped green chiles
drained
- 1/2 cup corn kernels
frozen, canned or roasted
- 1/2 cup canned black beans
drained and rinsed
- 2 tablespoons chopped fresh cilantro leaves
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- to tasteKosher salt and freshly ground black pepper
- 3/4 cup shredded cheddar cheese
divided
- 3/4 cup shredded mozzarella cheese
divided
- 1 avocado
halved, seeded, peeled and diced
- 1 Roma tomato
diced
Directions
- 1
In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
- 2
Preheat oven to 375 degrees F. Lightly oil an 8×8 or 2 quart baking dish or coat with nonstick spray.
- 3
In a large bowl, combine quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Stir in 1/2 cup cheddar cheese and 1/2 cup mozzarella cheese.
- 4
Spread quinoa mixture into the prepared baking dish. Top with remaining cheeses. Place into oven and bake until bubbly and cheeses have melted, about 15 minutes.
- 5
Serve immediately, garnished with avocado and tomato, if desired.
Quinoa Enchilada Casserole
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Ratings & Reviews
Based on 89 ratings
Rating Breakdown
About this Recipe
Looking for a hearty, flavorful weeknight meal that’s both comforting and packed with good-for-you ingredients? This Quinoa Enchilada Casserole delivers all the classic Tex-Mex flavors you love in a simple, satisfying dish.
The genius of this Quinoa Enchilada Casserole lies in its thoughtful combination of textures and flavors. Protein-rich quinoa forms a satisfying base, while the mild Old El Paso™ enchilada sauce and savory Old El Paso™ chopped green chiles provide a deep, authentic foundation. The blend of cheddar and mozzarella cheeses melts into a gooey, irresistible topping that makes this dish a true crowd-pleaser.
Expect a warm, inviting casserole bursting with savory flavors that hint at a mild, subtle spice. Each bite offers the wholesome, slightly chewy texture of quinoa, the tender chew of black beans and corn, all enveloped in a comforting enchilada sauce. The melted cheddar and mozzarella create a wonderfully gooey top crust, perfectly complemented by the fresh, bright notes of diced avocado, Roma tomato, and cilantro spooned over top.
This versatile casserole welcomes your personal touch. For added protein, consider stirring in cooked shredded chicken or ground beef. If you prefer more heat, swap the mild enchilada sauce for a spicier version, or add a pinch of cayenne pepper to the seasoning. You can also experiment with different cheese blends like Monterey Jack or pepper jack for a sharper flavor.
Serve this Quinoa Enchilada Casserole as a complete meal for a cozy family dinner or a satisfying potluck offering. It pairs wonderfully with a simple green salad or a dollop of sour cream on the side.