This Mexican quinoa enchilada casserole is a flavor packed gluten free dish that makes the perfect healthy dinner!
Mexican quinoa casserole is made with fresh vegetables, hearty quinoa, enchilada sauce, fresh lime, and baked to perfection topped with cheese.
It’s pretty apparent that I love all recipes that are Mexican inspired.
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.
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.
How to make this Quinoa Enchilada Bake
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.
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 ½ cups of cheese, cumin, cayenne, chili powder, and smoked paprika.
Salt and pepper to taste, if necessary.
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.
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!
We love to use quinoa in recipes that would typically call for rice.
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
- more fresh lime
- chopped roma tomatoes
- diced avocado
- tortilla chips, for the crunch factor. I love to scoop bites of casserole with a chip!
More Mexican Inspired Recipes
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!
Be sure to pin this recipe for later and follow Build Your Bite on Pinterest for all the latest delicious recipes!
Did you make this recipe? Be sure to leave a star rating below!
- 1 and ¼ 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
- ¼ teaspoon cayenne
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- diced roma tomatoes
- diced avocado
- sliced lime wedges
- Sour cream
- Tortilla chips
- Rinse quinoa and cook according to package instructions, set aside
- Remove the seeds from the jalapeno pepper and dice finely
- Dice the garlic, onion, and bell pepper
- Combine the bell pepper, jalapeno, garlic, onion, 1 tablespoon of olive oil, and ¼ teaspoon each of salt and pepper in a skillet
- Sauté on medium high heat, stirring often, for 8-10 minutes, or until the peppers start to soften
- Add the frozen corn to skillet and cook for an additional 4-5 minutes
- In a large bowl, combine quinoa, skillet mixture, juice of 1 large lime, drained black beans, enchilada sauce, 1 ½ cups of cheese, cumin, cayenne, chili powder, and smoked paprika
- Stir well and add additional salt and pepper to taste, if necessary (I did not add any)
- Transfer mixture to a 9 X 13 baking dish
- Bake the quinoa enchilada casserole at 375 for 20 minutes
- Take casserole out of the oven and add the remaining 1 ½ cups of cheese on top
- Bake an additional 10 minutes, or until cheese is is bubbly
- 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