Quinoa Enchilada Casserole (Vegetarian)

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This Quinoa Enchilada Casserole recipe is a healthy gluten free meal! This vegetarian enchilada bake is made with black beans and cheese.

Prep Time5

Cook Time40

Total Time45

Course: Main Course

Cuisine: Mexican

Diet: Gluten Free, Vegetarian

Keyword: quinoa casserole, gluten free enchilada casserole, vegetarian quinoa cassrole, Mexican quinoa casserole,

Servings:

Calories: 321kcal

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

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.

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.

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.

Feel free to use any variety of cheese you like with this recipe. You can use vegan cheese if you'd like to keep it free of dairy.

You can cut this recipe in half if you do not need this large a quantity.

Make sure to check the label on the red enchilada sauce to make sure the brand is gluten free.