Quinoa Enchilada Casserole (Meatless!)

I am always on the lookout for a meatless entree I can serve when we have our Vegetarian son and his girlfriend over for dinner!  I found a recipe for Quinoa Enchilada Casserole (meatless) on Pinterest and decided to give it a “taste-test” before offering it up for a family get-together!Quinoa Enchilada Casserole (Meatless!) / The Grateful Girl Cooks!
Our youngest son (the one who used to love huge steaks and hamburgers) became a vegetarian a few years ago. His girlfriend is also a vegetarian. That complicated things a bit by making dinners more challenging for our “family get-togethers”, soooo… I’m glad I tried this recipe (and only tweaked with it just a little)… it was delicious, and really easy to prepare! If you like a good enchilada, or enjoy a meatless meal occasionally like we do (one with loads of flavor), you will like this recipe… meat eater or not!

Here’s how you make it!

Prepare quinoa according to package directions. When done, place quinoa in large bowl with green chiles, corn, black beans, cilantro, green onion, cumin, garlic powder, and chili powder.

Quinoa Enchilada Casserole (Meatless!) / The Grateful Girl Cooks!
Add the enchilada sauce, salt and pepper. Stir well, to combine.

Quinoa Enchilada Casserole (Meatless!) / The Grateful Girl Cooks!
Stir in a half cup of cheddar cheese and a half cup of pepper jack cheese. Stir until fully combined.

Quinoa Enchilada Casserole (Meatless!) / The Grateful Girl Cooks!
Pour the mixture into a lightly greased (or sprayed) 8×8 inch baking dish. Spread mixture evenly in dish. Sprinkle the remaining cheeses on top.

Quinoa Enchilada Casserole (Meatless!) / The Grateful Girl Cooks!
Bake casserole for about 20-25 minutes at 375 degrees (or until cheese is bubbly and fully melted). Remove casserole to a wire rack. Garnish the top with chopped tomato and cilantro. Serve, and enjoy!

Quinoa Enchilada Casserole (Meatless!) / The Grateful Girl Cooks!
Just a word… the texture of the casserole makes this one to be scooped out with a spoon, rather than cut into pieces with a knife. It tastes fantastic, though, and the flavors are totally that of eating a good enchilada, without the meat.  I refrigerated the leftovers and the next day was able to cut it into pieces (while chilled) and get this photo so you can see accurately what it looks like on the inside.

Hope you will consider trying this recipe… it is packed with flavor and tastes great!

Quinoa Enchilada Casserole (Meatless!) / The Grateful Girl Cooks!Quinoa Enchilada Casserole (Meatless!) / The Grateful Girl Cooks!

Original Recipe (slightly adapted) from: http://damndelicious.net/2014/07/07/quinoa-enchilada-casserole/

Quinoa Enchilada Casserole (Meatless!)
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
A great meatless recipe for enchilada casserole, featuring quinoa, black beans, corn, spices, and cheese! Delicious!
Category: Meatless Entree
Cuisine: Mexican
Servings: 6 servings
Calories Per Serving: 290 kcal
Author: JB at The Grateful Girl Cooks!
For Casserole:
  • 1 cup quinoa (uncooked)
  • 1 10 ounce can (10 ounces) enchilada sauce
  • 1 4.5 ounce can (4.5 ounce) chopped green chiles (drained)
  • 3/4 cup corn kernels (frozen or canned...doesn't matter)
  • 3/4 cup canned black beans (drained, rinsed)
  • 2 Tablespoons chopped fresh cilantro
  • 1 green onion stalk (green/white parts, sliced)
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • Pinch Salt and pepper (to taste)
  • 1 cup grated cheddar cheese (divided)
  • 1 cup pepper jack cheese (divided)
For Garnish:
  • 1 Roma tomato , (diced)
  • 2 Tablespoons chopped fresh cilantro
  1. Preheat oven to 375 degrees. Spray an 8x8 inch baking pan with non-stick spray.
  2. Cook quinoa in 2 cups of water (per package directions).
  3. In a large mixing bowl, place the cooked quinoa, green chiles, corn, black beans, cilantro, green onion, cumin, chili powder, garlic powder and cayenne pepper.
  4. Add enchilada sauce, and salt and pepper to taste. Stir to combine.
  5. Add 3/4 cup of cheddar cheese and 3/4 cup of pepper jack cheese. Mix well to combine.
  6. Pour quinoa mixture into prepared baking dish. Spread evenly in dish. Top the casserole with the rest of the cheddar and pepper jack cheeses.
  7. Bake casserole (uncovered) in a 375 degree oven for about 20-25 minutes. Cheese should be melted and very bubbly around edges of pan.
  8. Remove baking dish to a wire rack. Let it cool for a couple minutes. Garnish the top of casserole with diced tomatoes and chopped cilantro. Spoon the casserole out onto serving plates. Serve, and enjoy!
Recipe Notes

Another option: Original recipe used chopped ripe avocados as a garnish (instead of cilantro).

Nutrition Facts
Quinoa Enchilada Casserole (Meatless!)
Amount Per Serving (1 g)
Calories 290 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 7g 35%
Cholesterol 36mg 12%
Sodium 346mg 14%
Potassium 312mg 9%
Total Carbohydrates 26g 9%
Dietary Fiber 4g 16%
Sugars 1g
Protein 15g 30%
Vitamin A 11%
Vitamin C 3.3%
Calcium 29.7%
Iron 12.2%
* Percent Daily Values are based on a 2000 calorie diet.




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