Quinoa Enchilada Casserole

Name: Quinoa Enchilada Casserole
Prep time: 24 min
Cook time: 54 min
Total time: 1 h 18 min
Yield: 6 servings
Cuisine: Tex-Mex
Ingredients: 1 cup (170 g) white quinoa, rinsed in a fine-mesh strainer for 30 seconds and drained well; 1½ cups (360 ml) vegetable broth; 1 tablespoon (15 ml) olive oil; 1 medium (150 g) yellow onion, cut into ¼-inch (6 mm) dice; 1 medium (150 g) red bell pepper, seeded and cut into ¼-inch (6 mm) dice; 3 cloves (9 g) garlic, finely minced; 2 teaspoons (4 g) ground cumin; 2 teaspoons (5 g) chili powder; 1 teaspoon (2 g) smoked paprika; ¾ teaspoon (4½ g) fine salt; 1½ cups (255 g) canned black beans, drained and rinsed (one 15-oz / 425 g can); 1½ cups (210 g) frozen corn kernels, thawed and drained; 4 ounces (113 g) canned diced green chiles, undrained (one 4-oz can); 2 cups (480 ml) red enchilada sauce, divided: 1½ cups (360 ml) for the filling, ½ cup (120 ml) for the top; 2 cups (226 g) sharp cheddar cheese, freshly shredded and divided in half: 1 cup (113 g) for the filling, 1 cup (113 g) for the top; ¼ cup (10 g) fresh cilantro, roughly chopped; 1 whole (65 g) lime, cut into 6 wedges; ½ cup (120 g) sour cream (optional)

From the MyKitchenBank Kitchen

Fluffy quinoa, black beans, sweet corn and sautéed peppers are folded with smoky red enchilada sauce, then baked under a blanket of melted cheddar. It's a one-dish vegetarian dinner with all the flavor of enchiladas and no tortilla rolling.

Prep: 24 min
Cook: 54 min
Wait: 15 min
Total: 1 hr 33 min
Makes: 1 casserole (6 generous servings)

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Ingredients

6 servings

For the quinoa
1 cup (170 g) white quinoa, rinsed in a fine-mesh strainer for 30 seconds and drained well
1½ cups (360 ml) vegetable broth
For the filling
1 tablespoon (15 ml) olive oil
1 medium (150 g) yellow onion, cut into ¼-inch (6 mm) dice
1 medium (150 g) red bell pepper, seeded and cut into ¼-inch (6 mm) dice
3 cloves (9 g) garlic, finely minced
2 teaspoons (4 g) ground cumin
2 teaspoons (5 g) chili powder
1 teaspoon (2 g) smoked paprika
¾ teaspoon (4.5 g) fine salt
1½ cups (255 g) canned black beans, drained and rinsed (one 15-oz / 425 g can)
1½ cups (210 g) frozen corn kernels, thawed and drained
4 ounces (113 g) canned diced green chiles, undrained (one 4-oz can)
2 cups (480 ml) red enchilada sauce, divided: 1½ cups (360 ml) for the filling, ½ cup (120 ml) for the top
2 cups (226 g) sharp cheddar cheese, freshly shredded and divided in half: 1 cup (113 g) for the filling, 1 cup (113 g) for the top
To serve
¼ cup (10 g) fresh cilantro, roughly chopped
1 whole (65 g) lime, cut into 6 wedges
½ cup (120 g) sour cream (optional)

Equipment (8)

9×13-inch (23×33 cm) baking dish or 3-quart (2.8 L) casserole
Medium saucepan (3-quart / 2.8 L) with a tight lid
Large deep skillet (12-inch / 30 cm)
Fine-mesh strainer
Large mixing bowl
Aluminum foil
Cutting board and chef's knife
Box grater

Steps

Before you start

Shred the cheddar from a block if you can; it melts more smoothly than pre-shredded cheese.
Thaw the frozen corn in a colander under cool running water, then drain well so the casserole isn't watery.
Read the cheese note in the ingredient list: half goes into the filling and half goes on top.
Check that your enchilada sauce is the red kind and taste it. Mild, medium and hot vary a lot, so choose the heat you want.

1
Preheat and prep dishOven 375°F / 190°C
- Position an oven rack in the center and heat the oven to 375°F (190°C).
- Lightly grease a 9×13-inch (23×33 cm) baking dish with a little oil or nonstick spray.
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Ready when: Oven reaches 375°F (190°C) and the dish is lightly coated.
2
Chop the vegetables
- Dice the onion and red bell pepper into ¼-inch (6 mm) pieces, mince the garlic, shred the cheddar and chop the cilantro.
- Keep the cheese divided into two equal piles, and set the vegetables aside together.
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Ready when: Vegetables are in even, small dice so they cook at the same rate.
Tip: Small, even dice keep the filling tender and help every bite hold together.
3
Rinse and simmer quinoa
- Rinse the quinoa in a fine-mesh strainer under cold running water for 30 seconds, shaking it, to remove the bitter coating.
- Combine it with the broth in a medium saucepan and bring to a boil over medium-high heat.
- Reduce to low, cover tightly, and simmer for 15 minutes without lifting the lid.
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Ready when: Liquid is fully absorbed and small spiral tails are visible on most grains.
Tip: Don't stir or lift the lid; escaping steam leads to gummy or undercooked quinoa.
4
Rest the quinoa
- Remove the pan from the heat and leave it covered for 5 minutes.
- Then fluff the quinoa with a fork and transfer it to a large mixing bowl.
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Ready when: Grains are separate, fluffy and tender with no wet pockets at the bottom.
5
Sauté onion and pepper
- While the quinoa simmers or rests, heat the olive oil in a large skillet over medium heat until it shimmers.
- Add the onion, bell pepper and the salt.
- Cook, stirring often, for 6 to 7 minutes.
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Ready when: Onion is translucent and soft, and the pepper pieces are tender but not browned.
Tip: If the vegetables start to brown or stick, lower the heat a notch.
6
Bloom garlic and spices
- Add the garlic, cumin, chili powder and smoked paprika to the skillet.
- Stir constantly for 1 minute, then remove from the heat.
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Ready when: The mixture smells fragrant and toasty, and the spices coat the vegetables.
Tip: Don't let the garlic brown; it turns bitter.
7
Mix the filling
- Scrape the vegetable mixture into the bowl with the quinoa.
- Add the black beans, corn, undrained green chiles, 1½ cups (360 ml) of the enchilada sauce and half of the cheddar (1 cup / 113 g).
- Stir until everything is evenly coated and no dry quinoa remains.
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Ready when: The mixture looks evenly red-brown and moist, with sauce coating the grains but not pooling.
Tip: Taste a spoonful and add a pinch of salt if your enchilada sauce is mild.
8
Assemble the casserole
- Spoon the mixture into the prepared dish and press it into an even layer with the back of a spoon.
- Drizzle the remaining ½ cup (120 ml) enchilada sauce over the top and spread it lightly to cover.
- Cover the dish tightly with foil.
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Ready when: Filling is level and the top is covered with a thin layer of sauce.
Tip: Tent the foil slightly so it doesn't touch the sauce.
9
Bake coveredOven 375°F / 190°C
- Bake the covered casserole at 375°F (190°C) for 20 minutes to heat it through and let the flavors meld.
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Ready when: The edges are bubbling gently around the sides of the dish.
10
Top with cheese and bakeOven 375°F / 190°C
- Remove the foil and sprinkle the remaining 1 cup (113 g) cheddar evenly over the top.
- Return the dish uncovered to the oven and bake for 10 minutes at 375°F (190°C).
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Ready when: Cheese is fully melted and bubbling with a few lightly golden spots.
Tip: For a browner top, broil on high for 1 to 2 minutes, watching closely.
11
Rest before serving
- Let the casserole stand on a rack or trivet for 10 minutes.
- This lets the sauce thicken so the portions hold their shape when you cut them.
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Ready when: Bubbling stops and the surface looks set, not runny.
Tip: Skipping the rest makes the casserole slump and spread when scooped.
12
Garnish and serve
- Sprinkle with the chopped cilantro.
- Cut into 6 portions and serve with a lime wedge for squeezing and a spoonful of sour cream, if using.
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Tip: A squeeze of lime just before eating brightens the whole dish.

Good to know

Tips

Rinse the quinoa thoroughly; the natural coating (saponin) can make the casserole taste bitter or soapy.
Drain the thawed corn and beans well so the casserole sets up and does not turn watery.
For more heat, stir in a minced jalapeño with the onions or use hot enchilada sauce.
Add 1 cup of shredded cooked chicken to the filling for a non-vegetarian version, and bake until hot throughout.

Make ahead

"Assemble the casserole through step 8 (without baking) up to 24 hours ahead. Cover and refrigerate it, keeping the top cheese in a separate container. Add the cheese before baking and allow 10 extra minutes for the covered bake, until hot and bubbling at the edges."

Storage & reheating

"Room temperature: up to 2 hours after baking. Fridge: cool completely, cover, and keep up to 4 days. Freezer: portion into airtight containers for up to 3 months and thaw overnight in the fridge. Reheat individual portions in the microwave for 1½ to 2 minutes, or cover the dish with foil and warm in a 350°F (175°C) oven for 20 to 25 minutes until hot throughout."

Substitutions

sharp cheddar cheese → Monterey Jack or a Mexican cheese blend. Melts slightly milder and creamier. For dairy-free, use a good melting plant-based shred.
canned black beans → pinto beans or kidney beans. Use the same amount, drained and rinsed.
vegetable broth → water plus an extra ¼ teaspoon salt. The quinoa will taste a little less savory.
frozen corn kernels → diced zucchini or roasted sweet potato cubes. Use 1½ cups. Cook zucchini with the onion; pre-roast sweet potato until tender.