Enchilada night is about to get a whole lot healthier — and easier — with this enchilada bake packed with wholesome quinoa, black beans, and colorful veggies, and covered in spicy enchilada sauce and plenty of bubbling cheese. It’s like a fiesta in a casserole dish!
We usually love enchiladas with tortillas and rice, but this time we’re swapping the carbs for whole grain quinoa — the ancient grain boasts way more protein, fiber, and nutrients. Quinoa’s hearty texture and nutty flavor go perfectly with the south-of-the-border flavors of this enchilada casserole like jalapeño, cumin, cilantro, and lime (which makes sense, since quinoa was considered sacred by the Incan people).
We love doing enchiladas as a casserole, because then we don’t have to mess around with making a bunch of individual enchiladas — just throw the fluffy quinoa, sautéed veggies, frozen corn, and black beans into your casserole dish and pour your favorite enchilada sauce on top. Then pile on the cheese and bake it until it’s nice and gooey.
Customize this Mexican quinoa casserole to satisfy everyone in your family: add chopped green onions, cilantro, guacamole, tortilla chips, or sour cream — anything you’d normally put on enchiladas. This dish is loaded with veggie power, but could also add leftover roasted chicken or taco meat.
Looking for more ways to cook quinoa from TipHero? Don’t miss these quinoa recipes:
Recipe adapted from Two Peas and Their Pod.