This Quinoa Enchilada Casserole recipe is a healthy gluten free meal! This vegetarian enchilada bake is made with black beans and cheese.
This Quinoa Enchilada Bake is one tasty meal. It's full of tasty ingredients like black beans, corn, and enchilada sauce but it's made with quinoa so it's MUCH healthier than traditional enchiladas.

I harbored a serious reluctance toward casseroles in the past and have only recently started to embrace them. Every time I whip up one of these things I wonder why it took me so long to come around to the idea.
There is something seriously convenient and downright comforting about the idea of throwing everything together in a baking pan, throwing it in the oven, and ending up with a hearty and healthy meal (with leftovers) some 20 minutes later.
This dish provides all the savory goodness of your favorite Mexican dishes without all the extra calories.
It's great for feeding a family, meal-prepping for the week, or can be prepared as a freezer meal. This recipe is also great for a potluck or party where Tex-Mex is on the menu. It's perfect alongside some grilled chicken, beef, or veggies.
This casserole is versatile AND delicous.
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What Is Quinoa?
The base of this dish consists of quinoa - Quinoa is an ancient grain that has become increasingly popular over the past 20 years or so.
It's native to the Andean region of South America and is known as a superfood due to its high protein content in addition to its high levels of fiber, potassium, and B vitamins.
I love quinoa because its gluten free and a great ingredient to incorporate into vegetarian recipes.
You can find quinoa in almost any supermarkets nowadays as well as your local food coop or online. Feel free to use any color quinoa you like in this dish.
Love quinoa? Check out these recipes!
- Butternut Squash Quinoa Salad
- Mediterranean Quinoa Bowls
- Italian Quinoa Salad
- Quinoa Asparagus Salad
How To Make Quinoa
- Start by rinsing 2 cups of quinoa under water for a minute or two. This helps to get rid of a bitter taste that may develop as it cooks.
- Add 4 cups of water to a pot and bring to a boil. Once the water is boiling add 2 cups of quinoa. Reduce heat to a low boil, cover, and cook for 15 minutes or so.
- Once the quinoa has absorbed all the water fluff it with a fork, turn off the burner, and allow the quinoa to sit covered for 5 minutes or so.

Ingredients For Quinoa Enchilada Casserole
Here's what you'll need to make it.
- 2 cups Quinoa (any color)
- 4 cups Water
- 2 15 oz. cans Black Beans (drained and rinsed)
- 2 cups Frozen Corn
- 1 tsp. Garlic Powder
- 1 tsp. Onion Powder
- 1 tsp. Smoked Paprika
- 1 tsp. Cumin
- 1 tsp. Kosher Salt
- 1 tsp. Pepper
- 2 ½ cups Gluten Free Red Enchilada Sauce (or any red enchilada sauce if not gluten free)
- 2 cups Shredded Cheese (any kind)
- Cooking Spray
- Toppings such as avocados, tomatoes, jarred jalapenos, sour cream, or lettuce

How To Make Quinoa Enchilada Casserole
This recipe really is as easy as mixing all the ingredients together in a bowl, throwing them in a baking dish, and popping the whole thing in the oven.
Seriously, why was I so reluctant to embrace casseroles in the past?
- Once the quinoa is cooked add it to a large mixing bowl.
- Drain and rinse 2 15 oz. cans of black beans (rinsing them helps to remove excess salt). Pour the drained and rinsed beans into the bowl with the quinoa.
- Add 2 cups of frozen corn to the bowl.
- Add 1 tsp. each of garlic powder, onion powder, smoked paprika, cumin, salt and pepper to the bowl.
- Mix all of these ingredients together with a large spoon until combined.

The next step is to throw everything into a baking dish and get it ready for the oven.
- Spray a 9x13 inch casserole dish with cooking spray.
- Pour the quinoa mixture into the pan and spread it evenly across the bottom.
- Pour 2 ½ cups of red enchilada sauce over the top and stir until completely combined. (You want the quinoa to be moistened but not saturated in the sauce).
- Sprinkle 1 cup of shredded cheese over the top and fold the cheese into the quinoa.
A Few Things
- You can use any type of cheese you like with this recipe - Cheddar, Colby, or Pepper Jack would all be great options. You can use vegan cheese if you'd like to keep this recipe Dairy Free.
- You can also add more cheese if you like a cheesier casserole.
- You can also add some cooked, shredded chicken such as rotisserie chicken if you'd like to add meat to this dish. Simply fold it into the quinoa with the cheese before baking.
- Make sure to check the label on the red enchilada sauce as not all brands are gluten free.
Love Southwest flavors? Check out these recipes!

How Long Should I Bake Enchilada Casserole?
- Pop the casserole into an oven that has been heated to 375 degrees Fahrenheit and bake for 25 minutes.
- Remove the casserole from the oven, sprinkle another cup of cheese over the top, and return to the oven for an additional 5 minutes or until cheese is melted and bubbly.
- Remove from oven and allow to cool slightly before serving.
What To Serve With Mexican Quinoa Casserole
There are no hard and fast rules as to what to serve with this Quinoa Enchilada Casserole BUT I do recommend some toppings to add flavor and depth to the dish.
Enchilada sauce has such a deep and heavy flavor - Toppings like cilantro, avocado, and lime really help to brighten it up.
I also highly recommend something pickled or acidic like pickled jalapenos, pickled onions or radishes, tomatoes, or salsa to help balance it out.
This Kohlrabi Slaw or Roasted Poblano Avocado Dip are great pairings.
You can enjoy it with tortillas or chips just like any Tex Mex dish or serve it alongside some grilled meats or veggies.
If you like Tex-Mex flavors be sure to check out these recipes!
- Southwest Turkey Stuffed Peppers
- Turkey and Rice Stuffed Poblano Peppers
- Cheesy Beef and Bean Enchiladas
- Guacamole and Roasted Poblano Burgers

Can Quinoa Enchilada Bake Be Made Ahead?
You can definitely make this Quinoa Enchilada Casserole a day or two ahead of when you are planning to bake it. Simply prepare as directed but leave the cheese topping off until ready to bake.
Cover with foil and place in the fridge until time to bake.
Can It Be Frozen?
It also makes a great freezer meal!
How To Freeze
- Prepare the recipe as directed in a freezer-safe baking dish leaving off the cheese topping until time to bake.
- Cover tightly with plastic wrap and/or foil, label with the date, and store up to 3 months in the freezer.
How To Thaw
- Move the casserole from the freezer to the fridge 24 hours before baking. Bake as directed adding the cheese topping during the last 5 minutes of cooking time.
- It can also be baked from frozen if using a freezer-to-oven safe pan. You may need to increase the baking time if baking from frozen.
- Add the cheese topping during the last 5 minutes of cooking time.
The leftovers should last 3-4 days in an airtight container in the fridge after baking. Feel free to add a little water to the casserole if it dries out a bit before re-heating.
Love vegetarian dinners? Check out these recipes!
- Roasted Vegetable Pasta Bake
- One Pot Veggie Pasta
- Easy Baked Eggplant Parmesan
- Garden Fresh Vegetable Lasagna
- Lemon Pea Risotto
- Kohlrabi Schnitzel
- Vegetarian Fajita Bowls
- Greek Orzo Stuffed Peppers
Looking For More Great Meatless Meals? Don't Miss These!
Potato, Spinach, and Cheese Egg Casserole
Easy Baked Ratatouille Recipe
Spaghetti Squash Boats
Easy Zucchini Casserole Recipe

Quinoa Enchilada Casserole (Vegetarian)
Ingredients
- 2 cups quinoa any color
- 4 cups water
- 2 15 oz. cans black beans drained and rinsed
- 2 cups frozen corn
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. smoked paprika
- 1 tsp. cumin
- 1 tsp. salt
- 1 tsp. pepper
- 2 ½ cups gluten free red enchilada sauce or any red enchilada sauce if not GF
- 2 cups shredded cheese such as cheddar or Pepper Jack
- cooking spray
- Toppings such as avocado, cilantro, lime, pickled jalapenos, sour cream, tomatoes, or lettuce optional
Instructions
Prepare The Quinoa:
- Rinse 2 cups of quinoa under running water for a minute or so. This will help to remove any bitter taste as it cooks.
- Add 4 cups of water to a pot and bring to a boil. Once the water is boiling add 2 cups of quinoa. Reduce heat to a low boil, cover, and cook for 15 minutes or so.
- Once the quinoa has absorbed all the water fluff it with a fork, turn off the burner, and allow the quinoa to sit covered for 5 minutes or so.
Prepare The Casserole:
- Once the quinoa is cooked add it to a large mixing bowl.
- Drain and rinse 2 15 oz. cans of black beans. Add them to the bowl with the quinoa along with 2 cups of frozen corn.
- To the bowl add 1 tsp. each of garlic powder, onion powder, smoked paprika, cumin, salt and pepper. Stir until completely combined with a large spoon.
- Spray a 9x13" casserole dish with cooking spray. Pour the quinoa mixture into the pan and spread evenly across the bottom. Add 2 ½ cups of red enchilada sauce to the quinoa and stir until combined. Sprinkle 1 cup of shredded cheese into the quinoa and fold into the mixture with a large spoon.
Bake The Casserole:
- Place the casserole into an oven that has been heated to 375 degrees Fahrenheit and bake for 25 minutes. Remove, sprinkle another cup of shredded cheese over the top, and return to the oven for another 5 minutes or until the cheese is melted and bubbly. Remove and allow to cool slightly before serving.
- Topping Suggestions: I recommend topping this casserole with something like avocado or cilantro to brighten it up. Something pickled like jarred jalapenos, pickled onions or radishes are great as well as diced tomatoes, lime, sour cream, or lettuce.
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