Quinoa Enchilada Casserole: Your New Weeknight Favorite!

Are you tired of the same old dinner routine? Looking for a healthy, delicious, and easy-to-make meal that the whole family will love? Look no further! This Quinoa Enchilada Casserole is a trending recipe that's about to become your new weeknight favorite. It's packed with flavor, full of nutritious ingredients, and surprisingly simple to put together.

Why You'll Love This Casserole

This isn't just any casserole; it's a game-changer! Imagine the savory goodness of enchiladas, but with the added health benefits of quinoa, all baked into one convenient dish. It's naturally gluten-free (if you use gluten-free enchilada sauce), rich in protein, and loaded with vegetables. Plus, it's a fantastic meal prep option, tasting even better the next day!

Ingredients You'll Need

1 tbsp olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 red bell pepper, diced
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can corn, drained
1 (14.5-ounce) can diced tomatoes, undrained
1 cup uncooked quinoa, rinsed
2 cups vegetable broth
1 (19-ounce) can red enchilada sauce
1 cup shredded Monterey Jack or cheddar cheese, plus more for topping
Fresh cilantro, chopped, for garnish (optional)
Salt and black pepper to taste

Easy-to-Follow Cooking Instructions

Prep Time: 15 minutes

Cook Time: 30-35 minutes

Servings: 6

Preheat and Sauté: Preheat your oven to 375°F (190°C). Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and red bell pepper and cook for another 2-3 minutes until fragrant.
Combine Ingredients: Add the rinsed black beans, corn, diced tomatoes (with their juice), rinsed quinoa, and vegetable broth to the skillet. Stir everything together.
Simmer: Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
Add Enchilada Sauce and Cheese: Remove from heat. Stir in about half of the enchilada sauce and 1 cup of shredded cheese. Mix until the cheese is melted and well combined. Taste and season with salt and pepper as needed.
Assemble the Casserole: Pour the quinoa mixture into a 9x13 inch baking dish if you didn't use an oven-safe skillet. Pour the remaining enchilada sauce evenly over the top of the casserole.
Bake: Sprinkle generously with more shredded cheese. Bake for 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown.

Serving Suggestions

Garnish with fresh chopped cilantro before serving. This Quinoa Enchilada Casserole is fantastic on its own, but you can also serve it with a dollop of sour cream or Greek yogurt, sliced avocado, or a side salad for a complete meal. It also reheats beautifully, making it perfect for lunch leftovers!