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Quinoa Enchilada Casserole

Cheesy Mexican quinoa enchilada casserole is a flavor packed gluten free dish that makes the perfect healthy dinner! Packed full of veggies, black beans, and lots of cheesy goodness on top, this is one dinner that is sure to impress.

quinoa enchilada casserole on a white plate topped with sour cream, tomato, avocado, and lime

Mexican quinoa casserole is made with fresh vegetables, hearty quinoa, enchilada sauce, fresh lime, and baked to perfection topped with mexican cheese.

It’s pretty apparent that I have a love affair with all recipes Mexican inspired. From Mexican Rice Casserole to fajita veggies, cilantro lime cauliflower rice, I could keep going all day.

There are endless ways to make delicious and tasty meatless Mexican recipes!

I love easy mexican casserole recipes like this one.

It is so full of flavor and the toppings are where everyone can pick their favorites.

quinoa enchilada casserole on a white plate topped with sour cream, tomato, avocado, and lime

Ingredients to make quinoa enchilada casserole

  • Quinoa: any kind of quinoa will work.
  • Onion: white or yellow onions are best in this recipe.
  • Fresh minced garlic
  • Jalapeño pepper: for less spiciness, you can leave this out or add more bell pepper.
  • Red bell pepper: or any color of bell pepper
  • Frozen corn
  • Enchilada sauce
  • Black beans
  • Shredded Mexican cheese
  • Fresh Lime: don’t skip this! Fresh lime adds so much flavor to Mexican dishes.
  • Spices: cumin, cayenne, chili powder, paprika, salt, and pepper
  • For serving: Roma tomatoes, avocado, fresh lime wedges, sour cream, salsa, tortilla chips, etc.
the ingredients for the quinoa casserole lined up on a white board

How to make this Quinoa Enchilada Bake

Find the full recipe & instructions in the recipe card at the bottom of this post. Here is a visual step by step walk through!

Step 1: Rinse the quinoa and cook according to package instructions, then set aside.

Step 2: Add the jalapeño, bell pepper, garlic, onion, olive oil, salt, and pepper to a skillet. Cook over medium heat, stirring often, for 8-10 minutes, until the peppers and onions start to soften.

collage image showing the bell pepper and onion in a cast iron skillet, then the corn added

Step 3: Add the frozen corn and cook an additional 4 – 5 minutes, until thawed.

Step 4: In a large bowl, combine the cooked quinoa, cooked vegetables, juice of 1 large lime, drained black beans, enchilada sauce, 1 1/2 cups of cheese, cumin, cayenne, chili powder, and smoked paprika. Salt and pepper to taste, if necessary.

process shots showing adding the spices, lime juice, and enchilada sauce to the casserole filling

Step 5: Grease a 9 X 13 casserole dish, then transfer the quinoa enchilada casserole into the dish.

Step 6: Bake the quinoa casserole at 375 degrees for 20 minutes. Remove from the oven and top with the remaining shredded Mexican cheese. Bake for another 10 minutes or so, until melted and bubbly.

image collage showing the enchilada casserole ingredients, mixed together, in a casserole dish, then topped with mexican cheese


This casserole makes a ton and will make at least 8 generous servings.

If you don’t like any spiciness at all, you can leave out the jalapeno pepper, but I like the little bit of spice that it adds.

You can’t go wrong with this flavorful healthy dinner recipe!

 Not only was it good for you but it actually tasted really good!

Quinoa is great for absorbing the flavors of whatever dish you are making and the health benefits are impressive!

We love to use quinoa in recipes that would typically call for rice.

mexican quinoa casserole in a white baking dish

Fresh squeezed lime juice inside the casserole really accentuates all of the other flavors.

Lime is a must have for taking Mexican flavored dishes to the next level.

What toppings go best with this recipe

  • sour cream
  • salsa
  • more fresh lime
  • chopped roma tomatoes
  • diced avocado
  • tortilla chips, for the crunch factor. I love to scoop bites of casserole with a chip!
mexican quinoa casserole in a white baking dish with a spoon taking a scoop

More Mexican Inspired Recipes

quinoa enchilada casserole on a white plate topped with sour cream, tomato, avocado, and lime

Are you making this recipe? I want to see! Don’t forget to tag me on instagram @buildyourbite and hashtag #buildyourbite with your recipe creations!

a chip with a scoop of enchilada casserole

Be sure to pin this recipe for later and follow Build Your Bite on Pinterest for all the latest delicious recipes!

quinoa enchilada casserole on a white plate topped with sour cream, tomato, avocado, and lime

Did you make this recipe? Be sure to leave a star rating below!

Yield: 8 servings

Mexican Quinoa Casserole

mexican quinoa casserole in a white baking dish

Easy and healthy mexican quinoa enchilada casserole recipe

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients

  • 1 and 1/4 cups uncooked quinoa
  • 2 medium onions, diced
  • 6 large cloves of garlic, minced
  • 1 jalapeno pepper, seeds removed and finely diced
  • 1 red bell pepper, diced
  • 1 (10 oz) bag of frozen corn
  • 16 oz enchilada sauce
  • 2 cans of black beans, drained
  • 3 cups of shredded Mexican cheese blend
  • Juice of 1 large lime
  • 1 tablespoon cumin
  • 1/4 teaspoon cayenne
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • salt
  • pepper

For Serving

  • diced roma tomatoes
  • diced avocado
  • sliced lime wedges
  • Sour cream
  • Tortilla chips

Instructions

  1. Rinse quinoa and cook according to package instructions, set aside
  2. Remove seeds from jalapeno and dice finely
  3. Dice garlic, onion, and bell pepper
  4. Combine the bell pepper, jalapeno, garlic, onion, 1 tablespoon of olive oil, and 1/4 teaspoon each of salt and pepper in a skillet
  5. Sautee on medium high heat, stirring often, for 8-10 minutes, or until peppers start to soften
  6. Add frozen corn to skillet and cook for an additional 4-5 minutes
  7. In a large bowl, combine quinoa, skillet mixture, juice of 1 large lime, drained black beans, enchilada sauce, 1 1/2 cups of cheese, cumin, cayenne, chili powder, and smoked paprika
  8. Stir well and add additional salt and pepper to taste, if necessary (I did not add any)
  9. Transfer mixture to a 9 X 13 baking dish
  10. Bake the quinoa enchilada casserole at 375 for 20 minutes
  11. Take casserole out of the oven and add the remaining 1 1/2 cups of cheese on top
  12. Bake an additional 10 minutes, or until cheese is is bubbly
  13. Top with diced roma tomatoes and avocado. Serve with optional fresh lime juice, tortilla chips, and sour cream

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 318Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 41mgSodium: 744mgCarbohydrates: 34gFiber: 7gSugar: 11gProtein: 17g

Did you make this recipe?

Be sure to tag me on instagram @buildyourbite and hashtag #buildyourbite with your recipe creations!

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Terri

Tuesday 6th of October 2020

Can I freeze the leftovers ?

Sara K

Wednesday 19th of February 2020

Hi! Just made this tonight. So good! I’ve made a few quinoa enchilada bakes, but this one is particularly good. I think it’s the lime, great addition! This was the first recipe I’ve tried from your blog, but won’t be the last.

Joy Shull

Saturday 22nd of February 2020

So glad you enjoyed the recipe Sara!

Chrys

Saturday 4th of August 2018

Is there any calorie/carb/nutritional count for this recipe?

Joy Shull

Monday 6th of August 2018

I do not provide nutritional information for my recipes due to the fact that most people use different brands or substitute ingredients. You can calculate it yourself using an online calculator!

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