Quinoa Enchilada Bake Recipe

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

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!

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Prep Time 20

Cook Time 20

Total Time 40

Course Main Course

Servings 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 13x11”).
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