Cheesy Mexican Quinoa Casserole with Enchilada Sauce

Close up quinoa enchilada bake with black beans in a casserole dish garnished with cilantro, avocado, tomatoes and fresh jalapenos.

Cheesy Mexican Quinoa Casserole with Enchilada Sauce

Full of flavor, a little spicy and plenty of cheese, this Mexican inspired vegetarian casserole features zucchini, corn, black beans and seasonings with red enchilada sauce. While the quinoa cooks, onions, peppers and seasonings are sauteed on the stovetop. All the ingredients are then mixed in a bowl and transferred to a baking dish. Once out of the oven, share Mexican Quinoa Casserole with tortilla chips, guacamole, sour cream, and hot sauce. This recipe is vegetarian and easily gluten free.

Course Dinner, Lunch

Cuisine Mexican, Vegetarian

Diet Vegetarian

Keyword Quinoa Enchilada Bake

Prep Time 20

Cook Time 35

Total Time 55

Servings Servings

Calories 348kcal

Author Traci York

Ingredients

1 cup (190 grams) Quinoa rinsed and drained, I like tricolor quinoa
1 1/2 cups (354 grams) Water
1 tablespoon Vegetable Oil like avocado oil
1 cup (150 grams) White or Red Onion medium dice, about one medium
1 1/3 cups (160 grams) Green Bell or Poblano Pepper medium dice, about one large bell or two medium poblanos
2 teaspoons Fine Sea Salt
2 teaspoons Cumin ground
3 cups (345 grams) Zucchini diced small, about one medium
1 1/2 cups (210 grams) Corn Niblets fresh or frozen (thawed), about 1 ear of corn
15 ounces (425 grams) Black Beans rinsed and drained, one can
2 cups (500 grams) Red Enchilada Sauce
2 tablespoons Adobo Sauce for less spicy, use 1 tablespoon
2 cups (200 grams) Pepper Jack or Monterey Jack Cheese

Condiments (optional):

Creamy Guacamole with Sour Cream
Fresh Pico de Gallo
Avocado, cilantro, hot sauce, sliced fresh jalapeños, black olives, sour cream, chips, warm tortillas.

Instructions

Rinse the quinoa through a fine mesh strainer until the water runs clear. Alternatively, you can soak the quinoa over night covering it in at least 2 inches of water (if desired). Drain and rinse before cooking.
In a medium sauce pot add the quinoa and water. Bring to a simmer. Cover, turn heat to medium-low, and simmer until tender and the 'tails' are showing. Soaked quinoa will take about 8 minutes and need to be drained while unsoaked quinoa takes about 12-15 minutes to cook (no draining needed). Once cooked, transfer quinoa into a large mixing bowl.
Set oven rack in center and preheat oven to 350F (180C). Lightly oil a 9" x 13" (22cm x 33cm) baker/casserole. Set aside
Meanwhile heat the oil in a medium saute pan until it shimmers. Add the onion and bell (or poblano) pepper and saute on medium heat allowing the veggies to set for 2-3 minutes at a time to sear, for about 8 minutes or until vegetables are tender. Sprinkle in the salt and cumin and stir so that the veggies are coated for one minute. Transfer the onion mixture to the bowl of quinoa.
To the mixing bowl, add the zucchini, corn, black beans, enchilada sauce, adobo sauce and 1 1/2 C (150g) of pepper jack cheese. Stir thoroughly so that all the veggies are evenly distributed. Transfer the mixture the prepared baker/casserole, smooth top and sprinkle the remaining cheese over the top.
Cover with foil tenting the center slightly so that it doesn't rest on the cheese and bake for 30-35 minutes until the cheese has melted and it's bubbly. Remove from oven and rest covered for 10 minutes. Garnish as desired or serve garnishes on the side.
Store in a covered container in the refrigerator for up to three days or in the freezer for up to one month. Thaw overnight in the refrigerator. To reheat, cover and bake in a preheated oven for about 15 minutes.

Notes

Recipe Inspired by PCC Market.

Nutrition