Name: Mexican Quinoa Casserole Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 1.25 cups uncooked quinoa; 2 medium onions, diced; 6 cloves garlic, minced; 1 jalapeno pepper, seeds removed and finely diced; 1 red bell pepper, diced; 1 10 oz bag frozen corn; Diced roma tomatoes, for topping; Diced avocado, for topping; Sliced lime wedges, for serving; 2 cans black beans, drained; 16 oz enchilada sauce; Juice of 1 large lime; 3 cups Mexican cheese blend, shredded (divided: 1 1/2 cups for mixing, 1 1/2 cups for topping); 1 tablespoon cumin; 1/4 teaspoon cayenne pepper; 1 teaspoon chili powder; 1/2 teaspoon smoked paprika; Salt, to taste; Pepper, to taste; 1 tablespoon olive oil; Sour cream; Tortilla chips

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Introduction

This Mexican Quinoa Casserole is a flavorful and hearty dish perfect for a comforting weeknight meal. Packed with colorful vegetables, black beans, and a blend of Mexican spices, it’s a nutritious twist on traditional enchiladas. Topped with melty cheese and fresh garnishes, it’s sure to please the whole family.

The image shows two white plates filled with a colorful layered dish. The base layer is a mix of black beans, corn, and quinoa with a baked texture and golden brown melted cheese on top. On each plate, the dish is topped with a dollop of white sour cream, bright red diced tomatoes, green chunks of avocado, and small green herb pieces sprinkled over. One plate also has a triangular beige tortilla chip sticking out from the side, and both plates are garnished with a fresh green lime wedge placed at the edge. In the top left corner, there is a white baking dish filled with more of the same baked mixture, sitting on a white marbled surface with scattered lime wedges and small bits of herbs around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.25 cups uncooked quinoa
2 medium onions, diced
6 cloves garlic, minced
1 jalapeno pepper, seeds removed and finely diced
1 red bell pepper, diced
1 (10 oz) bag frozen corn
16 oz enchilada sauce
2 cans black beans, drained
3 cups Mexican cheese blend, shredded
Juice of 1 large lime
1 tablespoon cumin
1/4 teaspoon cayenne pepper
1 teaspoon chili powder
1/2 teaspoon smoked paprika
Salt, to taste
Black pepper, to taste
Diced roma tomatoes, for topping
Diced avocado, for topping
Sliced lime wedges, for serving
Sour cream, for serving (optional)
Tortilla chips, for serving (optional)

Instructions

Step 1: Rinse the quinoa thoroughly and cook it according to package instructions. Set aside once cooked.
Step 2: Remove the seeds from the jalapeno pepper and dice it finely.
Step 3: Dice the garlic, onions, and red bell pepper.
Step 4: In a skillet, combine the diced bell pepper, jalapeno, garlic, onion, 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
Step 5: Sauté the mixture on medium-high heat, stirring often, for 8–10 minutes until the peppers begin to soften.
Step 6: Add the frozen corn to the skillet and cook for another 4–5 minutes until heated through.
Step 7: In a large bowl, combine the cooked quinoa, sautéed vegetable mixture, lime juice, drained black beans, enchilada sauce, 1 1/2 cups of shredded cheese, cumin, cayenne, chili powder, and smoked paprika.
Step 8: Stir everything well and add additional salt and pepper to taste if desired.
Step 9: Transfer the mixture to a 9 x 13-inch baking dish, spreading it evenly.
Step 10: Bake the casserole at 375°F (190°C) for 20 minutes.
Step 11: Remove the casserole from the oven and sprinkle the remaining 1 1/2 cups of cheese evenly over the top.
Step 12: Return to the oven and bake for an additional 10 minutes or until the cheese is melted and bubbly.
Step 13: Remove from oven and top with diced roma tomatoes and diced avocado. Serve with optional fresh lime wedges, sour cream, and tortilla chips.

Tips & Variations

Use cooked chicken or ground turkey for added protein.
For extra spice, leave some jalapeno seeds or add a dash of hot sauce.
Swap the Mexican cheese blend for pepper jack for a spicier flavor.
Use fresh corn if available in season to enhance freshness.
To make it vegan, omit cheese or use a plant-based cheese alternative.

Storage

Store leftover casserole covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, about 15–20 minutes, or microwave individual portions. The casserole can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

The image shows a white rectangular baking dish filled with a layered baked casserole. The top layer is golden-brown melted cheese mixed with patches of orange cheddar and white mozzarella, sprinkled with small green herbs. Below the cheese, there are visible layers of dark beans, yellow corn, and a textured ground meat mixture with a rich reddish-brown sauce. The casserole is thick, nearly reaching the dish's edges, and a serving scoop lifts a portion from the corner, revealing the layers inside. The background features a white marbled surface and a soft gray cloth partially under the dish, with some tortilla chips in a basket out of focus behind. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole a day in advance and keep it covered in the refrigerator. Bake it fresh when ready to serve for best texture and flavor.

Is quinoa a good substitute for rice in casseroles?

Absolutely. Quinoa adds a nutty flavor and extra protein while cooking faster than rice, making it a nutritious and convenient option in casseroles.