Quinoa Enchilada Casserole

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

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!

Ingredients

  • 1 cup quinoa
  • 1 can (10-ounce) Old El Paso™ mild enchilada sauce
  • 1 can (4.5-ounce) Old El Paso™ chopped green chiles, drained
  • 1/2 cup canned corn kernels, drained
  • 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

Instructions

  • 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.
http://damndelicious.net/2014/07/07/quinoa-enchilada-casserole/

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.


Comments

  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! :D 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 :D 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

  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!

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