Quinoa Enchilada Casserole

13 40 289
Ingredients Minutes Calories
Prep Cook Servings
10 min 30 min 6
Quinoa Enchilada Casserole
Health Highlights
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, optional)
1 tomato Roma tomatoes (diced, optional)


  1. In a large saucepan cook quinoa according to package instructions; set aside.
  2. Preheat oven to 375F (190C). 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 half the cheddar cheese and half the 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, for 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 289
Calories from fat 113
Calories from saturated fat 39
Total Fat 12.6 g
Saturated Fat 4.4 g
Trans Fat 0.1 g
Polyunsaturated Fat 1.9 g
Monounsaturated Fat 5.3 g
Cholesterol 20.9 mg
Sodium 643 mg
Potassium 506 mg
Total Carbohydrate 33 g
Dietary Fiber 6.6 g
Sugars 1.9 g
Protein 14.3 g

Dietary servings

Per Portion

Grain 1.4
Meat Alternative 0.1
Milk Alternative 0.6
Vegetables 0.9

Energy sources


Meal Type(s)