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Mexican Quinoa Casserole Recipe

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★★★★★

4.7 from 99 reviews

This Mexican Quinoa Casserole is a hearty, flavorful vegetarian dish that combines fluffy quinoa with sautéed peppers, black beans, and a zesty enchilada sauce. Topped with a melty Mexican cheese blend and fresh garnishes like diced tomatoes and avocado, it’s a satisfying one-dish meal perfect for family dinners or meal prep.

Ingredients

Scale

Quinoa Base

  • 1.25 cups uncooked quinoa

Vegetables and Aromatics

  • 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

Beans and Sauce

  • 2 cans black beans, drained
  • 16 oz enchilada sauce
  • Juice of 1 large lime

Cheese and Seasonings

  • 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

Optional for Serving

  • Sour cream
  • Tortilla chips

Instructions

  1. Cook Quinoa: Rinse quinoa thoroughly under cold water. Cook according to package instructions until fluffy. Set aside to cool slightly.
  2. Prepare Vegetables: Remove seeds from the jalapeno pepper and dice finely. Dice the onion, garlic, and red bell pepper.
  3. Sauté Vegetables: In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Add diced bell pepper, jalapeno, garlic, and onion along with 1/4 teaspoon salt and 1/4 teaspoon pepper. Sauté, stirring often, for 8 to 10 minutes until the peppers start to soften.
  4. Add Corn: Stir in the frozen corn and cook for another 4 to 5 minutes until heated through.
  5. Combine Casserole Mixture: In a large bowl, combine the cooked quinoa, sautéed vegetable mixture, juice of one large lime, drained black beans, enchilada sauce, 1 1/2 cups of shredded Mexican cheese blend, cumin, cayenne, chili powder, and smoked paprika. Mix thoroughly. Adjust salt and pepper to taste if desired.
  6. Prepare Baking Dish: Transfer the quinoa and vegetable mixture evenly into a 9×13 inch baking dish.
  7. First Bake: Bake uncovered in a preheated oven at 375°F (190°C) for 20 minutes to heat through and allow flavors to meld.
  8. Add Cheese Topping: Remove the casserole from the oven and sprinkle the remaining 1 1/2 cups of Mexican cheese blend evenly on top.
  9. Final Bake: Return to oven and bake an additional 10 minutes or until the cheese is melted and bubbly.
  10. Serve: Garnish the casserole with diced roma tomatoes and diced avocado. Serve warm with optional fresh lime wedges, sour cream, and tortilla chips on the side.

Notes

  • Rinsing quinoa before cooking removes its natural bitterness.
  • Removing jalapeno seeds reduces spiciness while retaining flavor.
  • Cheese can be substituted with dairy-free alternatives to make this vegan.
  • This casserole can be made ahead and refrigerated, then baked before serving.
  • For extra protein, add cooked chicken or ground turkey if not vegetarian.
  • Adjust spices to your heat preference, especially cayenne and jalapeno amount.

Keywords: Mexican Quinoa Casserole, Vegetarian Casserole, Mexican Food, Quinoa Recipes, Healthy Dinner, Enchilada Casserole

Find it online: https://trendytasterecipes.com/mexican-quinoa-casserole-recipe/