This Quinoa Enchilada Casserole is a tasty mash-up of hearty ingredients and zesty Tex-Mex flavors, all wrapped up in one delicious casserole. It’s perfect for any weeknight when you’re craving something comforting yet nutritious. Plus, it’s super easy to throw together, making meal prep a breeze!

Quinoa Enchilada Casserole in a white bowl with a large red casserole dish in the background.

Protein: 20g per serving

Quinoa is a fantastic base for this enchilada bake because it’s not only packed with protein but also cooks up fluffy and light, which keeps the dish from feeling too heavy. The proteins in this healthy casserole come from the quinoa, black beans, and a generous helping of cottage cheese in the topping, making it a powerhouse of vegetarian protein that’s still super filling and satisfying. I love how the quinoa absorbs all the flavors from the homemade enchilada sauce and spices, turning every bite into a delightful burst of taste.

Why you will love this recipe

  • Simple Ingredients: Uses everyday ingredients that pack a ton of flavor.
  • Nutrient-Rich: Full of protein and fiber to keep you satisfied.
  • Versatile: Easy to tweak with different veggies or spices based on what you have at home.
  • Family Friendly: A hit with both kids and adults, perfect for a weeknight meal. Even my toddler likes it!
  • Meal Prep: Makes fantastic leftovers that just get better with time.
  • Comfort Food: This healthy meal is just downright comforting and has so much flavor!
  • Protein Per Serving: 20g of protein per serving.

Key ingredients and substitutions

  • Quinoa: The star of the dish, quinoa is high in protein and fiber. If you’re out, try using couscous, rice, or bulgur wheat.
  • Black Beans: Adds a great texture and protein. Kidney beans or pinto beans can be used as a substitute.
  • Cottage Cheese: For the creamy cheese sauce, it’s rich in protein. Ricotta can be a good swap if needed.
  • Cheddar Cheese and Mozzarella Cheese: They bring that melty goodness; feel free to use any blend of cheese you prefer, like Monterey Jack or Pepper Jack for a spicier kick.
  • Corn Kernels: Sweet corn adds a pop of sweetness; frozen or canned works well, or swap it with diced bell peppers for a crunch.
  • Cilantro, Cumin, Chili Powder: These are essential for that Mexican flavor, but feel free to adjust the quantities to suit your taste.
  • Vegetable Broth and Tomato Paste: They form the base of the enchilada sauce. Chicken broth can substitute the vegetable broth for a non-vegetarian version.
  • Apple Cider Vinegar: Adds a slight tanginess to the sauce; lime juice is a great alternative.
  • Fresh Vegetables: Red onion, bell pepper, and garlic add freshness and are pretty flexible in variety and proportion.
  • Avocado, Tomatoes, Jalapenos, and Lime: For topping, adding creaminess, spice, and a zesty finish. No avocado? Try dollops of sour cream or a drizzle of creamy yogurt. Green chiles are a good jalapeno substitute, but my favorite is sliced pickled jalapenos from the jar.

How to make this quinoa enchilada bake recipe

  1. Cook the Quinoa: Start by boiling quinoa in water until it’s fluffy and all the water is absorbed.
  2. Prep the Oven and Dish: Heat your oven to 375°F and grease your casserole dish lightly with olive oil spray.
  3. Sauté Veggies: In a pot, sauté onions and bell peppers until they’re just getting soft. Then toss in the garlic for a minute until fragrant.
  4. Spice It Up: Add cumin, chili powder, and tomato paste to the veggies, stirring until the mixture is well coated and smells amazing.
  5. Simmer: Pour in the vegetable broth and apple cider vinegar, bringing everything to a simmer, letting the flavors meld together.
  6. Blend the Cheese Sauce: While the sauce simmers, blend cottage cheese with egg whites and shredded cheeses until smooth.
  7. Combine Everything: Turn off the heat, and combine quinoa, corn, black beans, and some of the cheese into the veggie and spice sauce mixture.
  8. Assemble in Dish: Spread the quinoa mixture evenly in the prepared dish. Pour the cheese sauce over the top.
  9. Bake: Pop it in the oven and bake until the top is golden and bubbly, about 20 minutes.
  10. Garnish and Serve: Once done, let it cool slightly, then top with fresh avocado, tomatoes, and jalapeños. Squeeze some lime over the top for an extra zing!
A spatula lifting quinoa enchilada casserole out of the red baking dish.

Recipe notes and tips

  • Spice Level: Adjust the amount of chili powder based on your heat preference. Add a dash of hot sauce for extra kick.
  • Quinoa Cooking: Ensure the quinoa is well-rinsed before cooking to remove its natural bitterness.
  • Baking Dish Size: Use a dish big enough to allow the mixture to spread thinly; this helps it cook through and get nicely browned on top.
  • Fresh vs. Canned Ingredients: While fresh ingredients are great, canned or frozen can work just as well, especially for corn, making this vegetarian quinoa enchilada casserole recipe flexible year-round.

Storage instructions

  • Refrigerate: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat: Warm up in the microwave or oven until heated through. Adding a splash of water or vegetable broth can help keep it moist.
  • Freeze: This bake freezes well. Cool completely, then store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
  • Revitalize: When reheating, sprinkle a little fresh cheese on top or a drizzle of fresh enchilada sauce to bring back some of the original zest and moisture.

Variations

  • Protein Boost: Add cooked chicken, ground turkey, or ground beef to the bake for extra protein.
  • Cheese Varieties: Experiment with different cheeses such as Pepper Jack for a spicy kick or a vegan cheese for a dairy-free version.
  • More Veggies: Mix in other vegetables like spinach, mushrooms, or zucchini for added nutrients and flavors.
  • Spicy Enchilada: Incorporate a layer of spicy hot sauce between the quinoa and cheese layers for those who love a deep, rich flavor.
  • Crispy Topping: Add a crunchy topping like breadcrumbs or crushed tortilla chips in the last few minutes of baking for extra texture.
  • Low-Carb Option: Substitute quinoa with cauliflower rice to reduce the carbs and add a different texture to the dish.
  • Smoky Flavor: Include a bit of smoked paprika in the spice mix or top with smoked cheese for a smoky version.

What to serve with this recipe

Salads:

  • A crisp green salad with a tangy vinaigrette complements the richness of the enchilada bake.
  • A fresh cucumber and tomato salad with a sprinkle of lime and chili powder adds a refreshing touch.

Sides:

  • Serve with a side of Spanish rice or cilantro lime rice for a hearty meal.
  • Warm, soft flour tortillas, corn tortillas, or crispy tortilla chips are great for scooping up the casserole.

Extras:

  • Don’t forget the dollops of sour cream or guacamole for topping!
  • A sprinkle of fresh cilantro and diced green onions adds a burst of freshness and color right before serving.

Frequently asked questions

Is this recipe gluten-free?

Yes, this Mexican quinoa enchilada casserole is naturally gluten-free. Just make sure all your purchased ingredients like vegetable broth and tomato paste are labeled gluten-free.

Can I add meat to this recipe?

Absolutely! Cooked chicken, ground beef, or turkey can be added to the quinoa mixture for extra protein. Just make sure it’s cooked before adding.

How can I make this dish spicier?

Increase the chili powder, add diced hot peppers like jalapeños or serranos to the bake, or top with a spicy enchilada sauce for more heat.

What’s the best way to serve this for a party?

This dish is great for gatherings as it can be made ahead and reheated. Serve it in a buffet style with various toppings like chopped onions, cilantro, sour cream, and extra cheese so guests can customize their serving. Tortilla chips are also great for scooping it up.

Overhead photo of Mexican quinoa casserole.

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Quinoa Enchilada Casserole in a white bowl with a large red casserole dish in the background.

Quinoa Enchilada Bake Recipe

Bethany Galloway
This Quinoa Enchilada Casserole is a tasty mash-up of hearty ingredients and zesty Tex-Mex flavors, all wrapped up in one delicious casserole. It’s perfect for any weeknight when you’re craving something comforting yet nutritious. Plus, it’s super easy to throw together, making meal prep a breeze!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Servings 10 servings
Calories 365
Protein 20

Ingredients

Cheese sauce:

  • 2 cups cottage cheese
  • 6 tablespoons egg whites - or 6 large egg whites
  • 1/4 cup cheddar - grated
  • 1/4 cup mozzarella - grated

Quinoa mixture:

  • 2 cups quinoa
  • spray oil
  • 1 medium onion - diced
  • 1 bell pepper - diced (any color)
  • 4 cloves garlic - minced
  • 5 teaspoons cumin
  • 3 tablespoons chili powder - mild or medium
  • 1 teaspoon dried oregano
  • 4 tablespoons tomato paste
  • 3 cups vegetable broth
  • 2 teaspoons apple cider vinegar
  • Kosher salt and freshly ground black pepper - to taste
  • 1 cup corn kernels - frozen or canned
  • 15 ounce can of black beans - drained and rinsed
  • 4 tablespoons chopped fresh cilantro leaves
  • 3/4 cup shredded cheddar cheese
  • 3/4 cup shredded mozzarella cheese

Optional Garnishes:

  • 1 avocado - halved, seeded, peeled, and diced
  • 2 Roma tomatoes - diced
  • 1/4 cup pickled jalapeno slices - diced
  • 1 Lime - cut into wedges, to squeeze

Instructions

  • In a large pot with 4 cups of water, cook the quinoa according to the package directions and then set aside.
  • Preheat the oven to 190°C/375°F and lightly grease a large casserole dish (mine is 13×11”).
  • Meanwhile, spray another large pot with oil and set it on the stove over medium-high heat.
  • Add the onions and bell pepper and cook for 2 minutes.
  • Add the garlic and cook for another minutes.
  • Add the spices and tomato paste and cook for a minute, until fragrant.
  • Add the vegetable broth and apple cider vinegar, and bring it all to a simmer. Adjust it with salt and pepper to taste, and allow it to simmer while you prepare the quinoa and cheese sauce.
  • For the cheese sauce, add the cottage cheese, egg whites, cheddar and mozzarella to a blender or food processor and blend until smooth.
  • When everything is ready, turn off the stove burner, and add the quinoa, corn, black beans, cheddar, mozzarella, and cilantro to the pot with the sauce, and mix it all together.
  • Spray it out evenly in your prepared dish.
  • Pour the cottage cheese mixture evenly over the top.
  • Bake until its bubbly and the cheese topping is set, about 20 minutes.
  • Serve immediately, garnished with avocado, tomatoes, jalapeños, and lime wedges.

Notes

  • Spice Level: Adjust the amount of chili powder based on your heat preference. Add a dash of hot sauce for extra kick.
  • Quinoa Cooking: Ensure the quinoa is well-rinsed before cooking to remove its natural bitterness.
  • Baking Dish Size: Use a dish big enough to allow the mixture to spread thinly; this helps it cook through and get nicely browned on top.
  • Fresh vs. Canned Ingredients: While fresh ingredients are great, canned or frozen can work just as well, especially for corn, making this vegetarian quinoa enchilada casserole recipe flexible year-round.

Storage instructions

  • Refrigerate: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat: Warm up in the microwave or oven until heated through. Adding a splash of water or vegetable broth can help keep it moist.
  • Freeze: This bake freezes well. Cool completely, then store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
  • Revitalize: When reheating, sprinkle a little fresh cheese on top or a drizzle of fresh enchilada sauce to bring back some of the original zest and moisture.

Nutritional Information

Calories: 365kcal | Carbohydrates: 42g | Protein: 20g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 27mg | Sodium: 867mg | Potassium: 729mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1743IU | Vitamin C: 25mg | Calcium: 234mg | Iron: 4mg

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