Quinoa Enchilada Casserole

A lightened-up, healthy enchilada bake that you can enjoy guilt-free, chockfull of quinoa, black beans and cheesy goodness. And the leftovers taste even better!

Quinoa Enchilada Casserole - A lightened-up, healthy enchilada bake chockfull of quinoa, black beans and cheesy goodness!

I think it’s safe to say that I have somewhat of a love affair with Mexican food. Whether it’s fish tacos, cheesy enchiladas or a giant burrito the size of my forearm, I could honestly live off of all of these for the rest of my life.

Quinoa Enchilada Casserole - A lightened-up, healthy enchilada bake chockfull of quinoa, black beans and cheesy goodness!

So when Old El Paso asked me to be their brand ambassador for the next year, well, how could I say no? It just gives me an excuse to make even more of my favorite Mexican-inspired dishes to share with you all! And to start things off, I just had to share my favorite Mexican comfort food lightened-up.

Quinoa Enchilada Casserole - A lightened-up, healthy enchilada bake chockfull of quinoa, black beans and cheesy goodness!

Now this is a super easy enchilada bake with quinoa instead of tortilla. By using quinoa, we’re adding in some fun healthy goodies, like protein and fiber, and there’s absolutely no rolling or wrapping of any kind. You can simply throw everything into a bowl, mix it up, and bake it from there. Yes, it doesn’t get easier than that!

Quinoa Enchilada Casserole - A lightened-up, healthy enchilada bake chockfull of quinoa, black beans and cheesy goodness!

After you let this bake through, you’ll have the most amazing cheesy enchilada bake! It’s so good, you’ll never want to have traditional enchiladas ever again!

Quinoa Enchilada Casserole

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Yield 6 servings

Quinoa Enchilada Casserole

A lightened-up, healthy enchilada bake that you can enjoy guilt-free, chockfull of quinoa, black beans and cheesy goodness. And the leftovers taste even better!


  • 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
  • Kosher salt and freshly ground black pepper, to taste
  • 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


  • In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
  • Preheat oven to 375 degrees F. Lightly oil an 8x8 or 2 quart baking dish or coat with nonstick spray.
  • 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.
  • 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.
  • Serve immediately, garnished with avocado and tomato, if desired.

Why It’s A Smart Choice

Nutrition Facts
Serving Size
Servings Per Container 6

Amount Per Serving
Calories 285.1 Calories from Fat 122.4
% Daily Value*
Total Fat 13.6g 21%
Saturated Fat 5.3g 27%
Trans Fat 0g
Cholesterol 23.5mg 8%
Sodium 289.5mg 12%
Total Carbohydrate 29.2g 10%
Dietary Fiber 6.0g 24%
Sugars 1.4g
Protein 13.2g 26%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Individuals eating an entirely vegetarian diet need to ensure they are consuming protein from a variety of sources. Unlike meat, fish, and eggs, which contain all the essential protein building blocks (amino acids), vegetarian protein sources are typically low in one or more essential amino acid. Quinoa is the exception! This South American grass contains all 9 essential amino acids.

Due to the “completeness” of its protein, quinoa sometimes gets mislabeled as a high protein food. If you’re looking for high protein foods, be aware that quinoa actually has a similar protein content to whole grain brown rice. Regardless, quinoa is a very healthy and smart food choice.

Nutritional information provided by Jessica Penner, RD at Smart Nutrition.

Disclosure: This post is sponsored by Old El Paso. All opinions expressed are my own.


      • Chungah says

        Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! I recommend using your best judgment for freezing and reheating.

          • Lindsey says

            I prepared this dish (without avocados, tomatoes, etc) and froze it in an 8×8 pan. Once it was thawed, I baked it as normal and it turned out great!

  1. says

    Mmmm, this looks so great!
    It’s really cool that you will be one of Old El Paso’s embarradors next year, congratulations! 😀 I cannot wait to see what tasty treats you cook up then :) Mexican and Asian are my two favourite cuisines, they always seem to hit the spot no matter what sort of day you’re having 😀 x

  2. Holly says

    Congratulations! I am going to try this recipe this week. The last recipe I made my husband said, “That’s damn delicious!” No kidding. He had never heard of your website and I had just stumbled upon it that day. Good job and congratulations on your success.

  3. Miriam Maya says

    This looks amazing! Love the idea of using quinoa instead of tortillas! Can’t wait to try it!

  4. Kimberli Santa Maria says

    Just made this and it is oh so delish!! My husband and I like spicy food and so we added diced jalepenos and used pepper jack cheese instead of mozzarella. I can’t find hot enchilada sauce or hot diced green chilis in Virginia like I can in California or I would have bought those instead of mild! Oh well just added extra chili powder and some red pepper powder. I will definitely be making this again!!

    • Bonnie says

      Did you measure the quinoa after it was cooked? Or before?That part has me confused. Because if I cook 1cup of quinoa, after it’s cooked it makes a lot more.

      • Chungah says

        Bonne, you will be starting with 1 cup uncooked quinoa and using all of the quinoa it yields (about 2 cups).

        • Kristine says

          I made this last night and it was delicious!! I added 1 cup of cooked quinoa (had leftovers) and I noticed it was a little runny, but still tasted delicious. Next time, I’ll try with 2 cups cooked. I really enjoyed this reciepe! Thank you!!

    • Cara Marie says

      Thank you for your review, I’m glad you actually made the recipe and took the time to comment. It’s very frustrating when readers post comments like….”this looks good” but didn’t actually make the recipe. Yeah…we all know it LOOKS good, but how does it taste?

  5. Rie says

    Question: any reason why you are using canned corn, over your usual grilled or frozen??…This recipe will be an introduction to quinoa to me and the DH (dear hubby)….wish us luck…teehee

      • Rie says

        Thanks so much for your prompt reply…….Very much enjoying your recipes and “getting to know you”……

      • susan says

        Hi! I’m hoping to make this week, but I have had such horrible experiences with quinoa…is there a brand that’s your favorite? I followed step by step instructions and always end up with runny uncooked quinoa. Thanks

  6. Angie says

    I made this for lunch earlier and it was fantastic!! Added a small zucchini (diced) and a diced onion and it was wonderful!! Super easy and the family loved it! This will be lunch for the next couple days and I can’t wait to make it again. Thank you!

  7. Jamie says

    This is the first recipe I’ve made from your blog & I absolutely loved it! I was hesitant to make it at first only because my last experience with quinoa was not a good one (it was NOT one of your recipes) & I wasn’t sure if I actually liked it. When I saw this recipe, though, with all of the favors I love, I decided to go for it. I can’t wait to get into the rest of the recipes here to make more of them!!! Thanks…

  8. says

    Wow! I’m so glad I stumbled across the photo for this recipe on pinterest. I just made this for dinner tonight and it tastes Ah-mazing! At first my husband eyed it dubiously (because there was no meat) but after a few mouthfuls he said it was delicious too and told me I could make it again (win!) Thanks so much for creating a healthy and nutritious vegetarian meal :-) I’m always on the look out for healthy meal ideas and I’m so glad I’ve found your site. I’ll be back to check out more recipes soon!

  9. Mary Lara Harris says

    Made this for dinner tonight and it was wonderful! I added some shredded chicken thighs as my husband prefers non vegetarian dishes, and mashed up the avocado with some spices and mixed it right in. My husband and I both loved it. Will definitely be making again!

  10. Michelle McBrayer says

    I made this tonight and it was so delicious. My husband loved it too. Great mix of spices and textures. Will definitely be making this again. Thanks for the recipe.

  11. jay says

    this was great i just made it tonight. i topped mine with tomatoes and red onions and a dollop of sour cream. this is a keeper. it would go well in wraps and to stuff vegetables with as well. like stuffed peppers etc. i will make this again. thanks for sharing.

  12. Sara says

    Is there another type of sauce besides enchilada (from Old El Paso, of course) that I could use instead? Do they make a green sauce? (not a fan of traditional red sauce). Thanks!

  13. Ruth Grabowski says

    OMG – Thank you so much… I just made this and it is absolutely amazing!!! Super easy and quick to make and I could eat it all day!!!!!

  14. says

    Just made this for dinner and it was delicious! Super flavorful. I did go slightly lighter on the cheese and enchilada sauce to watch calories- but it still turned out super yummy! I can’t wait to enjoy these leftovers for the next couple of days!

  15. Stef says

    Made this with a packet of 94% lean ground turkey in it, and bought a bigger can of enchilada sauce to make up for the added ingredient. Superb! Will be adding this my meal rotation!

  16. Katey says

    Great, simple week night recipe! I made this last week but also added rotisserie chicken to it. Delicious! My boyfriend asked tonight if I’d make it again for dinner tomorrow!! My first time on your website…excited to try out more! Thanks for sharing!

  17. Car says

    I doubled this recipe to be able to use my Rachel Ray bubble and brown! :) Doubled well, and wonderfully versatile…I used diced tomatoes with green chiles, PLUS the green chiles it called for. Sharp cheddar and jack cheeses. Dried cilantro (just no fresh on hand). Taco sauce instead of enchilada sauce. I did find that I had to quadruple (and probably more) the spices…we like bold Mexican flavors. To serve, I threw on a dollop of sour cream avocado and green hot sauce! Thanks for the excellent recipe–great for people like me who like to build on them and make them our own!

  18. says

    I agree, I could live off Mexican food! I am so excited to try this, I never heard of using quinoa. I will make sure to mention this link in my blog when I do. I would love your tips and suggestions as well if you check my blog out. Thanks for the recipe!!

  19. Sarah says

    Can you freeze? If so, how? We made this and I am trying to make meals ahead right now and we enjoyed this so I could like to freeze it.

    • Chungah says

      Unfortunately, I have never tried freezing this with myself so I cannot answer with certainty. Please use your best judgement for freezing and reheating.

  20. Heather says

    I made this for dinner tonight and it was delicious! This was only my 2nd time cooking with quinoa and let me just say that learning you have to rinse it off first saved me from hating it! This dish was easy to make and very flavorful. Even my picky 6 year old ate it (and that says a lot). Will definitely make again.

  21. says

    Yum-o! Made this along with your Watermelon Slush, which was a perfect refresher with this dish. I skipped the spicy ingredients for my family, but I used fresh blackened corn and red peppers to add a little extra punch ‘n crunch. Still turned out to be a dinner table fav with second helpings all-around! Thanks, Chungah!

    • Chungah says

      Mikala, unfortunately, as I am not a registered dietician, I am not comfortable sharing nutritional information for any of my recipes. I recommend utilizing online calorie counters at your discretion to obtain such information.

  22. Becky says

    This looks so yummy! I am planning to make it tomorrow night, but wanted to ask if I have to cook the quinoa first before adding it to everything or not? This may be a question with an obvious answer, but just wanted to be sure!

  23. shara says

    Just made this for dinner tonight, I loved it and my picky kids ate it with out complaint. It was my first time cooking with quinoa. I’m going to be making this more often. Thanks!

  24. Jen says

    Any experience freezing already cooked quinoa? Was thinking making a few batches to freeze for ballgame nights just not baking til then.

    • Chungah says

      Unfortunately, I do not have experience freezing cooked quinoa – there are generally no leftovers for us to freeze!

  25. Mpc says

    Love this recipe! Thank you! Have made it several times and it’s never the same twice. I usually throw in whatever is leftover in the fridge in addition to what you list – peppers, partial bags of random cheeses, half a jar of salsa. Always comes out great!

  26. Linda says

    Another winner in my house. Company here for 4 days and made this tonight for the first time. everyone raved about it. We put the bit that was left ove3r in the fridge and one guest had it for bed snack, He said it tastes as good cold so we all had a teaspoon and decided it would serve up nicely as a cold summer salad with tortilla chips.
    Oh and I made your enchilada sauce as I did not have any and what a great recipe that is too.
    Thanks again as we love your dishes.

  27. Ardel says

    Surprisingly, I used almost the identical ingredients to make a summer salad…so yummy! I understand that Quinoa is high protein with essential amino acids which, if you are vegetarian, is a BIG plus! Can’t wait to try this tonight. Thanks

  28. Ivonne says

    Thank you for this easy yummy recipe! Tried it tonight and it was a big hit with my family. Great vegetarian dish, I also added diced chicken for the meat eaters in my family and onions and tortilla strip for an extra crunch. A definite repeat :)

  29. Lana says

    Wow! This was great. I even got a “Mom this is the best dinner ever” from my picky 7 year old. That made my day for sure. I headed into it thinking I would get some groans (due to the quinoa and meatlessness) but instead resulted in a meal everyone enjoyed :)

  30. Mikal says

    I made this last night and it was absolutely delicious! I followed the recipe pretty well but made a couple of adjustments to my taste. I used about a cup of frozen corn (it worked fine – no issues with being frozen) and a whole can of black beans (because what do I do with the other half?). I used medium enchilada sauce for an extra kick (yum!). I also used about 1 1/2 cups of each cheese. Just seemed so right! Ha! The recipe was great albeit a bit too cheesy (lesson learned). I’ll definitely be making this again.

    Thank you so much for the recipe!

    I’m thinking I might attempt to make this in my pampered chef deep covered baker and cooking the quinoa with all the other ingredients at the same time. Anyone have experience with this?

  31. Michelle says

    thanks for this! it looks great. And just in case anyone is wondering, I put the recipe in my handy little recipe analyzer web site (gives the nutrient breakdown and such) and it gave it a B+ and said that it’s good points are that it’s Low in cholesterol, High in iron, and Very high in vitamin B6. Yay!!

  32. says

    We had this for dinner tonight and LOVED it! My boyfriend couldn’t stop saying how amazing it was and requested we eat it every 3 days (lol!). The only things I did differently was 1) Cooked my quinoa with chicken broth, chopped veggies and seasonings to pump up the flavor and 2) added diced onions.

    Thanks so much for this recipe. It’s definitely going into our rotation.

    • Chungah says

      Emily, unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. Please use your best judgment for freezing and reheating.

  33. Lea says

    This was an amazing, delicious easy meal. As a habit I don’t do seconds. Not even with food I really love. I was thinking about it from the first bite…..didn’t do it. I get to have it again tomorrow!

  34. JODEE says

    I’ve made this 2 times. The first time, followed the recipe exactly. It was good. Second time, used “HOT” diced chilis and it was delicious! Thank you for the delicious recipe!

  35. Georjean says

    I will be making this. I see you used a casserole dish instead of a 9 x 13’pan. My casserole dishes are pretty than my pans. Make enchiladas look even better.

  36. Liz says

    Made this for lunch with blueberry almond milk smoothies. The entire thing was a hit with my family. I left out the ench sauce and used Frank’s red hot. This was a great dish. Thanks for the inspiration!!!

  37. Tiffany says

    Made this for dinner tonight and it was fabulous. I made it slightly less healthy and used a tortilla chip crust with a layer of sour cream and then put the quinoa mix on top. I also added peppers (in season) and extra tomatoes. Thanks for the inspiration.

  38. autumnseasons says

    Fantastic! This was my second try cooking with quinoa. I doubled the recipe and added a teaspoon of chipotle adobo sauce for spice and smokiness. So damn good!

  39. says

    Just made this tonight, super delicious, easy and fast! The only thing I would say is the 9X13 pan was a bit too big, still had plenty of space for more food in there. I’d probably make it in an 8X8 so that I don’t take up the whole fridge with the leftovers next time :)

  40. Lexi says

    This was so delicious! Made it tonight and both my husband and I had seconds. Was super easy to put together. I ended up just using the whole can of beans and added a can of jalapeños. Didn’t miss the meat with this dish and will certainly be in the rotation. Thanks for a winner!!

  41. Liz says

    I’m trying this tonight, looks great! But was wondering if I add ground turkey, would that be a substitute for the quinoa or can I make it with both in the dish?

  42. Kris says

    I just made this. It was easy, quick, and delicious! FIY. I am JUST now learning to cook because I have a son, so if I can make it, ANYONE can :)
    Thank you!

  43. Jessi says

    I made this tonight and I am so stuffed and satisfied! It’s easy to put together, and super tasty! What a great way to use quinoa. It’s healthy and filling. I’m trying to incorporate it more and more into my family’s diet. Thanks for the recipe!

  44. gloria says

    I discovered Quinoa by accident and fell in love with it. Thank you for creating another recipe for me to try. I have already had dinner tonight but this recipe is making me hungry. :)

    • Chungah says

      You can certainly substitute pearl couscous but I cannot speak for how much this will change the overall taste/texture of the dish as further recipe testing is needed. Please use your best judgment for this substitution.

  45. Ahorsesoul says

    I made this tonight. I wasn’t sure about using the OEP enchilada sauce. It was an excellent recipe. Everyone in our house says to keep the recipe in the top drawer. Thanks for sharing.

  46. Christa says

    I’ve made this several times and my whole family enjoys! I’ve added taco seasoned cooked ground turkey or beef before for variation and it makes for a great well rounded dinner!

  47. Marcie says

    I want to make this tonight for dinner but I do not have quinoa and with my twins it’s hard getting to the store. Can I substitute just brown or white rice?

  48. Karen says

    LOVED IT!!! Used home made enchilada sauce, one 19 oz. can of drained black beans. 1.5 cups frozen corn and doubled the cilantro. Mine was a bit dry and will add a bit of water next time. I saluted 1 cup of finely diced onion with 1 lb. of ground turkey in a large high sided Teflon coated pan. Added the spices and remaining ingredients, topped with the cheese and covered on low for 5 min. which melted the cheese and made it a one pot meal. YUMMO!

  49. Tara says

    Hi, the can of chopped green chili’s… would that be the same as chopped jalapeños? Thats all i can get in Ireland! Recipe looks fabulous!

  50. Jessica says

    Just made this for dinner tonight and the boyfriend and I LOVED it! I used all cheddar cheese bc that is what I had and once it was plated, we put extra cilantro on top and a swueeE of fresh lime juice skin with the avocado and tomatoes. Sooo yummy!

    • Jessica says

      And that shouldn’t say “lime juice skin” I don’t know where that came from! :) a squeeze of fresh lime juice along with the avocado and tomato.

  51. says

    So I made this last night…and it basically changed my opinion on quinoa completely. I’m not usually a huge quinoa fan, but as a college student, I’m always looking for easy, healthy things I can make in batches and eat for later. I topped mine with Cherubs cherry tomatoes and crushed tortilla chips, and I’m eating it as we speak alongside a big bowl of edamame seasoned with Mexican seasoning and sea salt. YUM such a fan of your blog!


  52. DENISA says

    LOVE THIS! only added nice minced beef from local butcher! great dinner. now if I could only make my own Enchilada sauce?!

  53. Sonja says

    This is great! I have been making quinoa with black beans and then using taco seasoning to make veggie tacos.. this is along the same lines but way better! And also works in a tortilla!

  54. Che says

    Omg! This recipe was absolutely amazing and DAMN delicious! Lol it was so easy to make and my entire family has fallen in love with it!

  55. Jenny says

    Made this for a Girl’s Game Night potluck – no leftovers. Three friends took a copy of the recipe and I’ve just emailed the recipe to another friend. I used the whole can of corn & black beans and full teasp of Cumin, with lots of chopped cilantro. Used the green enchilada sauce, will give it a try with red enchilada sauce next time to see how it changes the flavor.

  56. Kristin Sanner says

    1. I made your enchiladas at the beginning of the year, which caused me to return to your site when looking for something to prepare for a dinner party. LOVE your enchiladas, but I was hesitant to go with tortillas. Oh, well (I thought).

    and then!

    YOU HIT ME WITH THIS! I’m so looking forward to making this. I was giddy when I saw this and my plan was changed.


  57. Sarah says

    I made this for dinner tonight and my husband and I both loved it!
    I made a few changes. Less quinoa, more black beans and corn.
    For condiments we had sour cream, shredded lettuce, chopped tomato, chopped avocado, cilantro and limes. I’ll be making it for the family next time. Yummy!!

  58. Gail says

    I made this today. Added a cooked chicken breast to the mix. I love it. This is the first time I’ve cooked quinoa and actually liked it. We will have to see if my husband likes it, he is not a quinoa fan. But I think this will be acceptable!

  59. Ashlie says

    Has anyone tried this in a crock pot? I’m wondering if the cooked quinoa and other items could be put in the crock pot to warm the mixture and melt cheeses. Then garnished with tomato and avocado….. Thinking of taking this for a work pot luck and was wondering if the crock pot had been tried.

  60. Laura C. says

    Made this last night and t was a big hit! I added ground beef and some onion, zucchini, chipotle sauce,etc. — the recipe is great because you can add a little of this and a little of that and it’s very forgiving. Also, love that it’s made with quinoa, which adds some protein and nutrition. Plus, it’s one pot — I love this kind of comfort food! Your recipes and photography are fantastic – thank you!

  61. Lauren Staley says

    I found this recipe on Pinterest. I am a college student living on my own, and I am always looking for new things to cook for dinner. I made this recipe a few weeks ago and added some ground beef to it because I am not a vegetarian and wanted to incorporate some kind of meat. It turned out delicious and it is great with tortilla chips or just by itself. Thanks for the recipe!

  62. Suzanne says

    This hit the spot! Really good. I didn’t use Old El Paso products (sorry), increased the corn & beans to about 3/4 cup each, and used reduced fat shredded colby jack. It was so good I probably ate another half a serving (minus the avacado) standing over the sink, haha! Oh, a little light sour cream makes a nice topping too.

  63. Cindy says

    This was really good, and simple to make, too. We’re new to quinoa and trying to eat vegetarian, so this recipe was great. It’s the best use of quinoa I’ve found so far! Thank you so much!

  64. Nicole says

    I love this dish! Even my hubby, who doesnt like any meal without meat, frequently asks me to make this! It’s been added to my family’s dinner rotation!

  65. Nicole says

    I’m not the same Nicole as above… but I have made this 2 times in the last month at the request of my husband and 13 y.o…..I’m from Texas and need frequent mexican flavors that we cannot find in CO. My daughter is experimenting with vegetarian preferences, so this hits the spot!

  66. Alison says

    this was so good! I used whole foods brand quinoa and it Was perfect. Flavors were great. My husband said he almost wanted a bit of crunch but that could easily be accomplished with a few broken tortilla chips on top. My 12 year old son ate three helpings!!!

  67. VanessaB says

    Tried this recipe and everyone LOVED it… Love the fact that it is a delicious vegetarian meal, but next time, I might add some seasoned pulled chicken, or ground turkey :) Two thumbs up!

  68. HammerHemp says

    Tried this last week, was AWESOME. No enchilada sauce so I used salsa instead. I doubled the recipe in a 9×13 stoneware baking dish and will definitely be doing it again for a staff Christmas party.

  69. Karen says

    This was very tasty and pretty simple. Mine was a bit soupy–any suggestions? We added sliced black olives, sour cream and extra cilantro for toppings.

      • Karen says

        Thanks! I kinda thought the liquid might cook off/soak up during baking but it didn’t so if you have any tips as to what the consistency should be before baking, that would help a lot! Family loved it, by the way!

        • Chungah says

          It should definitely be more of a “wet” texture but if you prefer less liquid, please feel free to adjust the ingredients until the desired consistency is reached.

  70. John DL says

    Very easy and delicious meal. I used more corn and beans than you asked. The idea of using Jack vs mozzarella is good one that I will try next time.

  71. Erin says

    Absolutely delicious!! I eliminated the cumin only because I didn’t have any on hand. Love this! Thank you so much for sharing!!!!

  72. Rosi says

    I followed the instructions and this is very runny. ??? Would’ve used half the enchilada sauce or added a cup or rice or cup of ground turkey to soak up all the liquid.

  73. Cortney says

    This is AMAZING!!! I did make a few changes because I’m one of those people who can’t help themselves when it comes to altering recipes. I added a half of a chopped onion, a few chopped up mini peppers (those ones that come in the bag), and a small jalapeno. I also used a whole can of black beans because I didn’t see much point in saving half a can, and medium enchilada sauce. Oh, and I mixed peperjack cheese and the mexican blend by craft.

    Holy guacamole. Total winner. This was easy, quick, and so delicious I couldn’t believe my mouth. I think next time I might add some shredded chicken if I have some on hand, but it really doesn’t need it. I just have a hubs who prefers meat meals to meatless (even though we were vegetarians for 2 years. Silly boys). Thanks for the great recipe, this is for sure going into the rotation.

  74. rose says

    Made this with a few minor changes…i used two cups of quinoa and tomato paste to thicken it up and added jalapenos and extra chili powder and cayenne. I also used a whole can of black beans. Freezes great! I added the filling to bell peppers and froze those too.

  75. Donna Holman says

    just made this today! It is absolutely delish! I added some chicken to it also! This will be made often in our house! Next time I am going to add some onion, peppers and jalapeños and the pepper jack cheese instead of the mozzarella. Thank for the great recipe! Love it!

  76. Anna says

    Hells yes! I made this last night but substituted brown rice for the quinoa (brown rice obsession, nothing against the quinoa other than it’s a pain to spell) and it was really delicious. I added some strips of streak that I pan fried with pepper and garlic salt first to keep the man happy, and added some finely diced celery, green pepper, zucchini as well as the corn and beans. It was amazing. I think this is going to be a favorite, and it was SUPER quick to make (I used a veggie mandolin/slicer for the veg) and I think it took maybe 8 minutes..thanks so much.

  77. Megan Bird says

    Loved it! Made it tonight and was a hit with the hubby! He is very picky about Mexican and anything that has veggies and green things, but he loved it! Keep the great recipes coming. :)

  78. Michelle says

    I absolutely love this recipe so much that I’ve made it three days in a row for lunch! My kids and hubby enjoyed it just as much. I used salsa instead of enchilada sauce and added 1 cup chopped rotisserie chicken breast and 1/2 a green pepper. Fabulous. Thank you for a new found favorited.

  79. Amy says

    Such a delicious meal! I never know what I’m going to get when trying random recipes off pinterest, but this was wonderful. I have never had quinoa, and I’m glad this was my first experience with it! :)

  80. kelly says

    I made this last night and it was absolutely delicious!
    I used a full cup of black beans and corn and added extra beans, and was cooking for 3men who all survived without meat – will definitely make this again!

  81. Dorothy says

    I made this for dinner tonight and it was amazing! Thank you so much for the recipe! We added a little dollop of sour cream and it really added a nice creamy element. I will be making this recipe often! Thanks again!

  82. Carol Taylor says

    I love your quinoa recipes. We eat a lot of quinoa in our house and I have a suggestion for people who are new to cooking it. In all my recipes after the amount of quinoa in the recipe I print (wash and rinse well) because there are toxins that need to be washed off. I even do that to recipes I get from your site, which I love, in case I pass the recipe on to a person new to quinoa.

  83. Emily says

    LOVING your recipes! I’ve cooked “Damn Delicious” recipes four times in the last week or two and we’re loving them all. A double batch of Quinoa Enchilada Cass is prepped and ready to bake as soon as my oven preheats. Its that fast! (cooked the quinoa up last night) I can’t wait to try more Damn Delicious food!

  84. Jennifer says

    Everyone always leaves comments about how good recipes LOOK but I just want to share that this recipe is amazing and delicious!!! I have tried so many of your recipes and I love them all. You have helped me mix up our typical dinners. I will definitely make this again. I think I added meat into this but I can’t totally remember at this point. Quinoa is totally new to me (thanks to one of your other recipes) so I am always looking to try more recipes with it. Thank you for always sharing your new recipes with us! =) HAPPY BELLY’S HERE! =)

  85. Kay says

    I made this tonight. Very tasty! It came out thick and seems more like a dip or burrito filling. We ate ours with some tortilla chips and extra avocado. I will definitely make it again…delish!

  86. Bummbed says

    I made this tonight and was seriously bummed! It looked so good in the pictures, but it was far from it. It was too soupy–the recipe calls for 10 oz. of the sauce, but I think it would be fine with half of it! It is far too bland and really, it’s just not a good combo of ingredients. After making it exactly like the recipe, I needed to go back and add more beans, more corn, onion, jalapenos, and pepper jack cheese for it to be eaten by my family. After everyone ate, I had a unanimous vote to please not make it again.

    Make this recipe at your own risk, ask quinoa is an expensive ingredient!

    • Chungah says

      I’m sorry that this recipe did not turn out the way you had imagined. I only post recipes that have been successfully tested in my own kitchen, and as you can see from the comments here, many of these readers have had great outcomes in the final dish as well.

      However, recipes are a base and can be adjusted to your preferences – so yes, if the mixture is not thick enough, try adding more beans, corn, etc. or reducing the amount of sauce. I’m also not sure how it is “far too bland” as there are a TON of fun goodies happening here, but we all have different taste preferences.

      I really do hope you get a chance to try this again with a more successful outcome!

  87. Sarah says

    Made this last night. It turned out great. I was out of chili powder so I substituted with garlic powder and crushed red pepper. Planning on eating leftovers for lunch served cold over shredded lettuce.

  88. Arin says

    Made this for the fam. They loved it. We didn’t use El Paso though. Just made our own enchalada sauce from a packet. You don’t have to use El Paso.

    Instead of putting the cheese throughout the mixture I just made a layer of it in the middle and some on top. Sort of like a lasagna.

    • Chungah says

      Yes, that sounds like a great addition – however, you may have to adjust the ingredients as needed to compensate for this addition.

  89. Melodee says

    Considering the nutrient density of quinoa, I really wanted to like it. But honestly I never liked the taste of it anytime I made it, until now. I am so happy to have found a way to make quinoa that is actually not only appetizing but incredibly delicious. With the fresh chopped tomatoes and avocados on top this just tasted ridiculously good! My whole family liked it which was even better. All the recipes I have tried on your blog have been nothing short of awesome. I wish I had come across it sooner!

  90. Louise R says

    Spotted this recipe last night and made it for dinner today. I am very pleased with the results. I followed the recipe to a “t” and I think its a delightful addition to my recipe box and so does my husband.I served it with a frilly green salad containing black slices olives, baby tomatoes, marinated artichokes cut up and Zesty Italian dressing. I used half the avocado in the salad and half on the casserole. Lovely meal! Many thanks for sharing with us.

  91. Alicia says

    My husband found this recipe when he was searching ideas for dinners. We’ve made it so many times now and it’s one of our favorites!

  92. says

    i made this tonight…my first time with quinoa. Unfortunately, my enchilada sauce can was 14 oz, which I didn’t notice until it was too late. In retrospect, I should have added more beans and corn to balance that out. I only used one cup of the cooked quinoa, too. I think that was a mistake. And I didn’t have chili powder, so I substituted with red pepper, onion powder and garlic powder. The end result was soupy, as you might expect. However, it was tasty, and my husband certainly ate plenty of it (he used tortilla chips to assist in eating). I had plenty of leftover quinoa, and I mixed a generous dollop into the leftovers when I was putting them into a storage container, and it made a big difference in the consistency. Feeling rather stupid over that. But a definite keeper! A nice, healthy recipe to add to my repertoire!

    • Caroline says

      Hi Frances, I came across your comment while looking for an answer to a similar question that I had. I wasn’t sure if the added quinoa was cooked or uncooked. It seems that you need to cook 1 cup of uncooked quinoa as directed on package. This will yield about 2 cups of cooked quinoa that is to be added to this recipe. I am not an experienced quinoa user either so I wasn’t sure. I also noticed that you should always rinse and drain the uncooked quinoa to get rid of toxins before you cook it. I hope this helps if you make this recipe again.

  93. Ginger Gardner says

    Just atet this and it was simple to make and over the top awesome!!! This exceeded my expectations. My whole family devoured it and said it was a for sure do over!! Thank you!!! You have so many great recipes…keep them coming!! I topped it with fresh diced jalepenos and added just a little extra cheese…did not measure anything except the quinoa.

  94. Bonnie says

    I’ve been trying to incorporate quinoa into our diet and OMG this is damdelicious. Luv, luv, luv this recipe. Thanks so much for sharing :)

  95. Michelle says

    Just made this for dinner. I have changed to a very strict diet so it has been hard to find meals that I can cook and eat and that my partner will still enjoy! He is a meat lover so I added mince to his and it was perfect :-)

  96. Tasha says

    made this tonight… it was delicious!! Even my husband and my dad, who are both meat lovers, enjoyed it!! My kids also really liked it!! I added some sauteed zucchini and onions and garlic. Will definitely be making again!!

  97. Molly says

    Made this tonight and it was DELICIOUS!

    I added TVP cooked in Better than Boullion No Beef Base (1 cup) & lightly fried in olive oil. I used a cup of cooked quinoa (as opposed to the yield of 1 cup dry), but after seeing other comments, I’d likely use the yield from 1 dry cup. I also used red quinoa, frozen (vs. canned) corn, and a tiny bit more cheese than 1/4 cup each sprinkled on the top. I did serve with diced avocado & tomatoes – nice touch!
    I could definitely make this for a vegetarian OR non-vegetarian crowd. My boyfriend the meat-eater said it was his new favorite meal I cook. I might consider adding a dollop of whipped cream – but only if you don’t mind sacrificing a bit of health-factor (because the original recipe is so tasty AND healthy!).

  98. Laura says

    I think next time I’ll add more cheese….. I also didn’t have any cumin so I left that out… I’m not sure how much that matters? I did not think this was as amazing as the picture looks or the comments indicate. Did anyone else think it was just meh??

    • Chungah says

      Yes, Laura – by leaving out certain ingredients, it’s not surprising that you would have a mediocre outcome. It is best to follow the recipe exactly as written to obtain the best results possible.

    • Lyssa says

      Cumin is a very noticeable, vibrant spice that’s used in MANY, if not MOST Mexican dishes. Of course it’s going to make a difference if you leave it out. I’m sure it would not have been included in the recipe if it “didn’t really matter”.
      In order to be fair to the creator of a new recipe, It’s always best to follow everything the recipe requires, including all of the listed ingredients. This is especially important if it’s the first time you’ve made it, and even more so if you intend to leave a less than satisfactory comment regarding your outcome.
      After making the dish according to the original recipe, then it’s fun to experiment with new or different ingredients based on your likes & dislikes.

  99. Cindy says

    This was a great recipe for a busy weeknight! Just toss all ingredients together and pop it in the oven. I added a small can of California olives and instead of 1 cup of beans I tossed the entire can, plus 1 cup of corn and half of a green bell pepper. Turned out great! You really can play with the ingredients.

  100. Lesley says

    This was soooo delicious, the entire pan was eaten! I love the texture of the quinoa. The only thing I did differently was add extra cheese :-) Thanks for the great recipe!

  101. Gina says

    OMG. This. is. Delicious. I made it last night as a side to shrimp tacos.. We loved it! So much that I ate it for breakfast!
    Thanks for sharing!

  102. Diane says

    Is it okay if the quinoa is still warm when mixing with the other ingredients, or should it be cooled before proceeding with the recipe?

  103. Candace says

    I made this last night and it was delicious! I did adjust the ingredients as mentioned by adding a bit more quinoa and corn and beans and I absolutely LOVED IT! I will definietly be making this again!

  104. dana says

    This was absolutely delicious. It was so cheesy. I loved it. I’m making it again right now! The first time I made it, I had a piece of tilapia with this on the side. It tasted better and better each day. Great recipe!

  105. HappyOasis says

    I made this for women’s gathering at my house. It was so easy and simple to make a great dish. Everybody loved it whether they are vegetarian or not.. Thanks for sharing great recipes!

  106. mercy says

    WOW!! This dish was absolutely delicious. Nice twist to enchiladas. We love Mexican food so it was a treat to try something new. Although, it did not need it, I added 1 cup of diced up chicken. My family loved it. Even my picky eater.
    I look forward to making your other recipes :)

  107. brittni L says

    Made this last night…all I can say is WOW!!!! So easy!!! I doubled corn, black beans and enchilada sauce. Added 1lb of lean ground beef and put in a 9×13 pan. So easy!!! Next time I will add onions and chopped peppers!!!! SO in love ! Thanks again!

  108. rikki says

    So yummy! Made this tonight. Used dairy free cheese. My family loved it so much i had to make a second batch!

  109. Kelsey S says

    This recipe is fantastic, everything you could ask for – easy, filling, quick and delicious! Have made it several times for my family, heats up and tastes just as good (if not even more flavorful) the next day. In fact I’m making it tonight for a dinner party we are having!

  110. Victoria says

    I made this tonight and it was delicious! I love that it is so healthy also. My son went back for thirds. We won’t have any left to freeze and I am looking forward to the little bit of leftovers. The only change I made was using Fire Roasted green chilies because that was all I had. Thanks for a wonderful filling recipes.

  111. Grace says

    This is amazing! I took it to a pot luck, and it was a hit!! Definitely going to make this again soon.

  112. Elizabeth says

    Making this dish turned into a two step assembly; my daughter began the preparation; cooking the quinoa and making her own enchilada sauce, clock was ticking- time to head off to work. I was left with “step two” instructions…, which I followed (or so I thought!) Assembled all ingredients in a 9 x 13 pan (we had doubled the recipe) and baked as recommended. Oops… I had not added the enchilada sauce. The final product was Delicious!! We topped the dish with avocado pieces and diced red and yellow tomatoes. Gorgeous!!

  113. Emily says

    Im anxious to try this out! I was wondering if anyone served anything with it for a side dish? I would want to make a side with it but I just don’t know what all would work with it :)

    • Elizabeth says

      Green beans with almonds would compliment this dish .An additional touch of green will add color to this already attractive presentation.

    • Paula says

      I love this recipe as we are huge fans of mexican food. I also love the comfort feel of this and the fact I can make it ahead and put it into the oven half an hour before we want to eat. In the past I have done something very similar except have used 4 whole wheat tortillas and layered the veggies and sauce and cheese in an 8 inch cheese cake pan. It looks fancy and we all love it served with sour cream and salsa on the side. This, however, removes the tortillas and incorporates more plant protein. I also tend to put most of the cheese into the casserole and just a thin layer on top. Seems less greasy and more creamy that way.
      I find it hard to find mild enchilada sauce so I just threw in a large jar of medium salsa instead. That plus the chilies gave us the perfect heat level.
      I served it over a thin layer of mixed greens just to make it look interesting on the plate. Drizzled with a tiny bit of salsa ranch dressing…. otherwise my husband would complain about a “dry” salad.

  114. Tiffani says

    I am a full time nursing student with limited time and funds. I am also a mother of 3 little girls. Making something that everyone will eat and that we can afford can sometimes be tricky!! This one was a winner!! The only complaint I got was that my pickiest thought it was a little too spicy. Maybe less green chiles next time.

  115. Kellie says

    Made this and it was really good. You can always add one of the cheeses as fat free to help with less calories.
    Chicken would be good mixed in it
    I added the whole can of black beans and corn. Felt like what the recipe calls for on those 2 was too little.
    It’s a keeper!! Remember that this is 1 cup uncooked quinoa. So you are adding about 4 cups cooked quinoa.

    • Chungah says

      I’m so glad you tried this recipe! And yes, I am all about adding more black beans and corn. As for the 1 cup uncooked quinoa, it should actually yield about 3 cups cooked.

  116. Mady says

    This looks so good!! The only issue I have is that I cannot find Enchilada sauce in the supermarkets in my area.

    Would salsa or another sauce type item work?


  117. Barbara says

    I oved this recipe, made it tonight. I did not have enchilada sauce so just added 16 oz. tomato sauce and more cumin, chili powder and a dash of onion and garlic powder. It was fine. It is a great recipe for someone who eats vegetarian. Thank you.

  118. Jess G says

    Just made this! It tastes different without the tortillas obviously but with every bite I keep getting more and more addicted. This was pretty amazing! Although I probably ruined some of the healthy factor by adding a little sour cream, lol! This was the first healthy recipe I’ve ever tried and I will definitely make it again. So good! Thanks a lot!!

  119. says

    I love Quinoa and didn’t know it had amino acids–I can see now why it’s such a super food everyone raves about. I didn’t use to love Mexican food as a kid, but now I cook and eat it all the time. I’m definitely going to have to give this one a try!

  120. Arwen says

    I made this today for my family, and it was a hit! Made it exactly as the recipe stated. Only thing I’ll do differently next time is double it! =D

  121. Pamela says

    Easiest dish I’ve ever made! So yummy too! Totally added more cheese cause I love cheese. definitely making it again!

  122. Tammy Paolella says

    This was absolutely fantastic! I held on to this receipe for awhile because I had never made Quinoa, and the reviews that I have read in preparing it was very scarey. I took out my rice cooker and used a trick from a recipe when preparing a rice dish from Alton Brown. The water that I put in the rice cooker was hot, therefore, the Quinoa was VERY flakey. This recipe will be doubled, at the minimum, from now on. An excellent dish, I can’t say enough.

  123. Sarah says

    I tried this tonight and loved it! First time I cooked with quinoa and it was very easy. I was very surprised at how well quinoa went with everything. I didn’t have green chiles, but it tasted just fine. I think next time I will mix all the cheese in with the rest of the ingredients. My cheese on the top just clumped together. I will definitely make this again!

  124. Sashinka says

    Just made this as my first recipe from your website & it’s delicious! (I just found your website yesterday) I added organic beef; I only upped the spices to account for the increase in volume. I had to use canned “Rotel with lime & cilantro” since we didn’t have fresh but nonetheless, this was really, really good. I’m going to make it as written next time. Thanks for this! I’ll be checking out your recipes from now on. :)

  125. Disaster says

    Hey so, where I live the truth is quinoa is too damn expensive and for the moment I cant afford it. So in these recipe what would be a good replacement for the quinoa?

  126. Claire says

    This was so delicious! I subbed quinoa for barley just because I had some cooked already and it was wonderful. A real hit at Taco Tuesday with my girl and guy friends alike :)

  127. Alana Ahrens says

    I’m really excited to try this! Do you suggest a complimentary side to round out the whole meal?

  128. Laura says

    Just made this tonight. First time introducing the family to quinoa. It came out great! I couldn’t make enough for my suddenly ravenous family. Great recipe :)

  129. April says

    Some healthy recipes are deceiving because the pictures look far better than the actual taste. This is NOT the case with this delicious dish. The flavors and textures were spot on, and it was perfect for us paired with grilled chicken. I finally have a quinoa recipe that I LOVE. Thanks so much.

  130. Penny says

    This was, well, I hate to be just another cliche, but this was damn delicious!!

    I am loving that you feature so many vegetarian-vegan-loving recipes. Most cooking sites and cooking shows just look over their designer reading glasses with scorn at us while they are slicing the veal or the coq as vin !! Lol!!

    But seriously–I’m very grateful that you have that statement about quinoa and its complete value in a veg diet. We strict vegans have known this for a while. I’m excited that you are showing such delicious ways to eat and be healthy without eating our animal friends. You are great!

  131. Charlotte says

    I made this last night – so easy and soooo yummy! I added mushrooms and peas for a few more veg points!

  132. Jamie says

    I had kept a printed copy of this recipe on my fridge forever, knowing I would make it someday. Well today was the day! I made the quinoa first thing this morning and it sat in the fridge the whole day (just to get a jump on putting things together), then added everything else when we got home. My husband and I both loved this. Its a keeper. Thanks for posting.

  133. Niki says

    This was great. I added scallions and used a fresh jalapeno instead of the can of chilies. I also substituted queso fresco for the mozzarella, and smoked paprika for the chili powder. We love spicy, but I knew the enchilada sauce would be enough. I think next time I will just use the whole can of beans. What a great way to use quinoa and have a non meat dinner. Kudos.

  134. Kevin says

    Turned out great! One question though. Is it one cup dry or cooked quinoa? The recipe talks about 2 cups water which would indicate 1 cup dray. Just seemed like a lot of quinoa when I made it last night. Thank youl

  135. Angela A. says

    I just made this dish for dinner tonight. My 8 year old son said, “Who ever thought of this recipe is a genius.” =) I told him after he was done that it was vegetarian and he looked shocked. He is a meat loving Korean boy. I have been using your website several times a week for dinners now. So glad I found you.

  136. JJ says

    Oh my goodness…I have never cooked quinoa, and I saw this recipe while on break…went and bought all the ingredients….I made a double batch, so I can also take for lunch. I also used some adobo sauce in mine, topped with avocado, tomato and lettuce. This is a keeper, will definitely be making again, may add some ground chicken or turkey to change it up sometime. Thanks this…no more rice for me- quinoa is a keeper!

  137. says

    LOVE THIS. I’m making it for the second time to serve to guests. I did end up using the whole can of beans because I didn’t want to waste half a can, and subbed vegan cheddar shreds for the cheeses to make it vegan. Still delish, especially with extra cilantro (you can never have too much cilantro).
    I’m single, so last time I ate it for a week and I didn’t mind a bit–it was even tastier on day 4! Awesome, awesome recipe–thanks!

  138. Lea says

    I have made this a few times as written never disappoints. I thought that I would try a pizza version, using pizza sauce and my favourite toppings in place of beans, corn and chilis….OMG!

  139. says

    Question on the green chiles. if i can’t find that in the store; how many chiles can i use to make up for it? want to make it tonight!!! by the way love your website!!!!!!!!!!!!!!!!!!!!!!!!

  140. Shannon says

    I made this tonight, and it was amazing! I used a little more beans and corn, and ate it with corn chips. So yummy :)

  141. says

    This looks so delicious! I bought quinoa on an impulse, and have been looking for a recipe that I can incorporate it in. I love mexican dishes, and the fact that it’s a healthier option really appeals to me. I honestly prefer cooking to eating at restaurants, so I know what I’ll be trying tonight :)

  142. Laura says

    Think I can use brown rice instead of quinoa? And if so, would you say the same amount (1 cup dry rice). I have all the other ingredients on hand but no quinoa.

  143. Janie says

    If you have leftovers and reheat them would you recommend microwaving them or putting them back in the oven to heat up?


  144. Jasmin says

    What is the serving size for this recipe? It says yields 6 servings but does not say the size of an individual serving.

  145. Luisa says

    I made this recipe last night for my family and we absolutely loved it! My kids and husband couldn’t believe it didn’t have any meat! I doubled the amount on the recipe, as I have a big family, and wanted to have a little more left over for the next day. Thanks so much for posting this! I am looking forward to seeing and making more of your recipes =)

  146. says

    My fiance has asked me to make this week after week. He LOVES it. I actually tried it with the recommended enchilada sauce and then the Trader Joe’ss brand and I’m going to say that I’ll actually stick with the sponsored enchilada sauce. It tastes more authentic and flavorful. Sometimes substitutions are the word and sometimes they are duds. Definitely sticking with this recipe though.

    • Chungah says

      Yes, absolutely, but you may have to increase the amount of the other ingredients to adjust for this addition.

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