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Quinoa Enchilada Casserole

A hearty vegetarian casserole with protein-rich quinoa and rich, enchilada flavor. Satisfying as a main dish, but also a great side or burrito filling! Inspired by Damn Delicious' Quinoa Enchilada Casserole
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Course: Casserole
Cuisine: Mexican, Vegetarian
Servings: 5 servings
Author: Basil and Bubbly


  • 2 cups corn
  • 2 cups black beans
  • 1 can diced chiles drained
  • 10 oz enchilada sauce
  • ¾ cup quinoa
  • 1 ½ cup water
  • 1 teaspoon cumin
  • 1 teaspoon chile powder
  • ½ teaspoon pepper
  • ½ teaspoon salt
  • 1 cup cheddar shredded
  • 1 cup mozzarella shredded
  • 2 T chopped cilantro plus 1 T extra for garnish


  • Preheat oven to 375 degrees.
  • Place the quinoa and water in a pan, cover with a tight fitting lid, and bring to a boil.
  • Reduce heat to a simmer, and cook for 15 to 20 minutes ( until the water is absorbed by the quinoa ).
  • In a large bowl, mix ½ cup of each cheese, plus all of the other ingredients, with the cooked quinoa.
  • Scrape into a pan that is roughly 8x8 ( 9x9 is fine, too ), or you can use your favorite stainless steel chef's pan like I did in the pictures. Top with the remaining cheese.
  • Bake at 375 for 20 minutes.
  • Garnish with cilantro, and serve!