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Quinoa Enchilada Casserole

Quinoa enchilada casserole layers fluffy cooked quinoa with black beans, corn, and tangy red enchilada sauce, then bakes until bubbly with a melted cheese top. It’s a one-dish, no-roll dinner that gets a golden crust and finishes with fresh cilantro.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Quinoa enchilada casserole
  • 1.5 cup cooked quinoa Use pre-cooked quinoa or leftover quinoa for fastest prep.
  • 1 can (15 oz) black beans Drain and rinse to reduce sodium and improve texture.
  • 1 cup corn kernels
  • 2 cups red enchilada sauce
  • 1 cup diced tomatoes
  • 2 cups Mexican cheese blend Shred fresh if possible for best melt and browning.
  • 0.25 cup chopped cilantro Use fresh cilantro for a bright finish.
  • 1 tsp cumin
  • 0.5 tsp chili powder

Equipment

  • 1 sheet pan

Method
 

Mix the filling
  1. Combine cooked quinoa, black beans, corn kernels, diced tomatoes, cumin, and chili powder in a bowl, and stir until evenly coated.
  2. Spread half the red enchilada sauce in a greased baking dish, leaving an even layer.
Layer and bake
  1. Layer the quinoa mixture over the sauce, then top with the remaining red enchilada sauce.
  2. Sprinkle shredded Mexican cheese blend evenly over the top so it covers the surface.
  3. Bake at 375°F for 25-30 minutes, until bubbly at the edges and the cheese is fully melted.
Finish and serve
  1. Garnish with fresh chopped cilantro before serving.

Notes

For the best sliceable casserole, let it stand 5-10 minutes after baking so the layers set. Store leftovers in the refrigerator up to 4 days and reheat until hot in the microwave. Freezing works well for up to 2 months—thaw overnight in the fridge before reheating. For a lighter option, use reduced-fat Mexican cheese blend while keeping the sauce and filling the same.