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!

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 9x13 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/

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!!

  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!!

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