This Quick & Easy Quinoa Enchilada Casserole is a lifesaver for busy weeknights. It’s a vegetarian, gluten–free, and protein-packed family dinner full of wonderful warm spices and perfect for meal prep!
Ingredients For Quinoa Enchilada Casserole
- Quinoa
- Vegetable broth
- Avocado or olive oil
- Onion
- Garlic
- Jalapeno pepper
- Red bell pepper
- Yellow bell pepper
- Frozen corn
- Black beans
- Lemon juice
- Ground cumin
- Ground coriander
- Chili powder
- Fresh cilantro
- Enchilada sauce
- Monterey Jack cheese
How To Make Quinoa Enchilada Casserole
- Spray a 3-quart baking dish with cooking spray and preheat the oven to 350 F.
- Cook the quinoa: bring the vegetable broth to a boil, add the quinoa, reduce heat, and simmer, covered, for 15 minutes or until all the water is absorbed. Fluff with a fork and set aside.
- Saute the veggies: heat the oil in a large skillet over medium-high heat and saute the onion, garlic, jalapeno, and bell peppers until tender.
Combine the quinoa, sauteed veggies, ½ cup cheese, and the rest of the ingredients in a large bowl. Pour the mixture into the baking dish, sprinkle the remaining cheese evenly on top, and bake for 30 minutes.
How Do I Know When The Quinoa Is Fully Cooked?
Like rice, it will be cooked once it absorbs all the liquid and looks fluffy. When fully cooked the grains look slightly transparent and you can see the germ ring.
Can I Make This Dish Ahead Of Time?
Yes, you can assemble the casserole, cover it with plastic wrap, and refrigerate it for up to a day before baking it. If you are baking it cold, increase the baking time by 3-4 minutes.
Freeze and Reheat This Dish?
Let it cool down completely before storing any leftovers in an airtight container. Refrigerate for up to 4 days, or freeze it for up to 3 months.
To reheat, let it thaw in the fridge overnight and reheat at 350 F until hot, about 15-20 mins.

Quick & Easy Quinoa Enchilada Casserole
Equipment
- Knife and cutting board
- Large skillet
- Large mixing bowl
- 3-quart baking dish
- Oven
Ingredients
- 1 cup uncooked quinoa, rinsed
- 2 cups vegetable broth
- 1 tbsp avocado or olive oil
- ½ cup onion, chopped
- 2 garlic cloves, minced
- 1 jalapeno pepper, chopped (remove seeds and vein if needed)
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup frozen corn
- 1- 14 oz can black beans, drained and rinsed
- Juice of ½ lemon
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp chili powder
- 4 tbsp fresh cilantro, chopped
- 1 tsp salt
- Freshly ground black pepper to taste
- 1- 10 oz can enchilada sauce
- 2 cups Monterey Jack cheese, shredded
Instructions
- Spray a 3-quart baking dish with cooking spray and preheat the oven to 350 F.
- Cook the quinoa: bring the vegetable broth to a boil, add the quinoa, reduce heat, and simmer, covered, for 15 minutes or until all the water is absorbed. Fluff with a fork and set aside.
- Saute the veggies: heat the oil in a large skillet over medium-high heat and saute the onion, garlic, jalapeno, and bell peppers until tender.
- Combine the quinoa, sauteed veggies, ½ cup cheese, and the rest of the ingredients in a large bowl. Pour the mixture into the baking dish, sprinkle the remaining cheese evenly on top, and bake for 30 minutes.
Frequently Asked Questions about Quinoa Enchilada
1. Can I Use Frozen Vegetables Instead Of Fresh?
Absolutely! This is a great way to cut down on the prep time. Saute them for a couple extra minutes if adding them frozen to the onion, garlic, and jalapeno mixture.
2. What If I Don’t Have A 3-Quart Baking Dish?
You can use a 9×13-inch baking dish or any dish that will hold this amount of mixture, or use two smaller baking dishes.
3. What Can I Substitute For Enchilada Sauce?
You can use the same amount of salsa instead. You can use mild, medium, or hot salsa. It is recommended not to use the chunky variety.
4. What Are The Best Toppings For This Dish?
You can use crumbled Cotija cheese, queso fresco, sliced jalapenos, diced avocado, and sour cream.
5. How Can I Make This Dish Less Spicy?
Don’t add the chopped jalapeno and use paprika instead of chili powder for a milder flavor.
6. Is There A Vegan Option For This Recipe?
Make sure all ingredients are vegan-friendly, and replace the Monterey Jack for vegan cheese.