Vegetarian Enchilada Quinoa Casserole (Black Bean and Corn)

4.47 from 32 votes

This easy quinoa casserole is a hearty vegetarian enchilada casserole made with black beans, corn, and bold spices.

Prep Time10

Cook Time1

Total Time1 10

Course: Casserole, Main Course

Cuisine: American

Servings: servings

Author: Jamie Sherman

1 cup uncooked quinoa rinsed well
2 cups water
1 tablespoon olive oil
1 small onion chopped
4 cloves garlic minced
1-2 jalapenos seeded and diced
2 bell peppers seeded and diced
1 bag frozen corn (12 oz.)
1 lime juiced
1 tablespoon chili powder
1 teaspoon ground cumin
⅓ cup chopped cilantro
salt and pepper to taste
1 can red enchilada sauce (20 oz.)
2 cans black beans drained and rinsed (15 oz. each)
½ cup shredded Mexican or cheddar cheese
1½ cups shredded Mexican or cheddar cheese
optional garnishes (cilantro, sliced green onion, avocado, chopped tomatoes or sour cream)

Preheat oven to 350°. Grease a 9x13-inch baking dish.
Cook quinoa and water until liquid is absorbed, about 15-20 minutes.
1 cup uncooked quinoa, 2 cups water
Heat oil in a large skillet. Sauté onion, garlic, and jalapeno until softened.
1 tablespoon olive oil, 1 small onion, 4 cloves garlic, 1-2 jalapenos
Add peppers and corn. Cook 4-5 minutes.
2 bell peppers, 1 bag frozen corn
Stir in lime juice, chili powder, cumin, and cilantro. Season with salt and pepper.
1 lime, 1 tablespoon chili powder, 1 teaspoon ground cumin, ⅓ cup chopped cilantro, salt and pepper
Add enchilada sauce, black beans, and quinoa. Stir in ½ cup cheese.
1 can red enchilada sauce, 2 cans black beans, ½ cup shredded Mexican or cheddar cheese
Transfer to baking dish. Top with remaining cheese.
1½ cups shredded Mexican or cheddar cheese
Cover with foil sprayed with cooking spray.
Bake 20 minutes. Remove foil and bake 10-15 minutes more until bubbly.
Serve with desired garnishes.
optional garnishes