Quinoa Black Bean Enchilada Casserole

Name: Quinoa Black Bean Enchilada Casserole
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American, Mexican, Latin American
Ingredients: 1 cup cooked quinoa; 1- 15 oz. can red enchilada sauce; 1 cup Rotel tomatoes with green chiles, (mild or canned, diced tomatoes if desired); ½ cup chopped onion; 1 garlic clove, (minced); ½ jalapeno, (chopped (optional)); ½ cup canned corn kernels, (drained); 1 cup canned black beans, (drained and rinsed); 2 Tablespoons fresh cilantro leaves, (chopped ); ½ teaspoon cumin; ¾ teaspoon chili powder; Juice of ½ lime; Salt and freshly ground black pepper, (to taste); ¾ cup shredded cheddar cheese, (divided); ¾ cup shredded mozzarella cheese, (divided); Diced tomatoes, avocado, sour cream, black olives and green onions for serving, plus extra cheese and lime wedges; 9X13 casserole dish; Medium sauce pan; Cooking spray oil; Aluminum foil to cover

Instructions

Prep:15minCook:15min

This casserole is delicious right out of the oven or it can easily be prepared ahead of time and reheated. Add extra corn for more of a tamale pie flavor. Serve with diced tomatoes and fresh avocado.

Updated at: Fri, 08 May 2026 09:26:52 GMT