Quinoa Enchilada Casserole

13 40 294
Ingredients Minutes Calories
Prep Cook Servings
10 min 30 min 6
Quinoa Enchilada Casserole
Health Rating
These vegetarian inspired enchiladas will have you running back for more!


1 cup Quinoa, uncooked
1 can (10oz) Enchilada sauce, canned (mild)
1 can (4oz) Green chiles, canned (drained, chopped)
1/2 cup Frozen yellow corn kernels (or canned)
1/2 cup Black beans, canned (drained, rinsed)
2 tbsp Cilantro (coriander) (chopped)
1/2 tsp Chili powder
1 pinch Kosher salt
1 dash Black pepper
3/4 cup shredded Cheddar cheese, reduced fat (18%)
3/4 cup, shredded Mozzarella cheese, partially skimmed (divided)
1 avocado(s) Avocado (peeled, diced)
1 tomato Roma tomatoes (diced)


  1. In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
  2. Preheat oven to 375 degrees F. Lightly oil an 8×8 or 2 quart baking dish or coat with nonstick spray.
  3. In a large bowl, combine quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Stir in 1/2 cup cheddar cheese and 1/2 cup mozzarella cheese.
  4. Spread quinoa mixture into the prepared baking dish. Top with remaining cheeses. Place into oven and bake until bubbly and cheeses have melted, about 15 minutes.
  5. Serve immediately, garnished with avocado and tomato, if desired.


Quick Tip:

To make vegan, opt for non-dairy cheese.

Nutrition Facts

Per Portion

Calories 294
Calories from fat 108
Calories from saturated fat 38
Total Fat 12.0 g
Saturated Fat 4.2 g
Trans Fat 0
Polyunsaturated Fat 1.9 g
Monounsaturated Fat 5.2 g
Cholesterol 17.9 mg
Sodium 652 mg
Potassium 492 mg
Total Carbohydrate 32 g
Dietary Fiber 6.4 g
Sugars 1.8 g
Protein 14.2 g

Dietary servings

Per Portion

Grain 1.4
Meat Alternative 0.1
Milk Alternative 0.6
Vegetables 0.9

Energy sources

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