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Mexican Quinoa Casserole Recipe

Mexican Quinoa Casserole Recipe
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★★★★★

5.3 from 15 reviews

This Mexican Quinoa Casserole is a flavorful, protein-packed vegetarian dish that combines quinoa with vibrant vegetables, black beans, and a zesty enchilada sauce. Topped with melted Mexican cheese blend and fresh garnishes like diced tomatoes, avocado, and lime wedges, it makes a hearty and nutritious meal perfect for weeknight dinners or casual gatherings.

Ingredients

Scale

Grains and Beans

  • 1.25 cups uncooked quinoa
  • 2 cans black beans, drained

Vegetables

  • 2 medium onions, diced
  • 6 cloves garlic, minced
  • 1 jalapeno pepper, seeds removed and finely diced
  • 1 red bell pepper, diced
  • 1 10 oz bag frozen corn
  • Diced roma tomatoes (for topping)
  • Diced avocado (for topping)
  • Sliced lime wedges (for serving)

Spices and Sauces

  • 16 oz enchilada sauce
  • 1 tablespoon cumin
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Salt, to taste
  • Pepper, to taste
  • Juice of 1 large lime

Dairy

  • 3 cups Mexican cheese blend, shredded (divided: 1.5 cups for mixture, 1.5 cups for topping)

Additional

  • Sour cream (optional, for serving)
  • Tortilla chips (optional, for serving)
  • 1 tablespoon olive oil (for sautéing)

Instructions

  1. Cook Quinoa: Rinse quinoa thoroughly under cold water to remove any bitterness. Cook according to package instructions, typically by simmering it in water until fluffy. Once cooked, set aside to cool slightly.
  2. Prepare Jalapeno: Remove seeds from the jalapeno pepper to reduce heat, then finely dice it for sautéing.
  3. Dice Aromatics and Vegetables: Mince the garlic, dice the onions and red bell pepper into small pieces to ensure even cooking and flavor distribution.
  4. Sauté Vegetables: In a skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the diced bell pepper, jalapeno, garlic, and onion along with 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir frequently and cook for 8 to 10 minutes until the vegetables begin to soften.
  5. Add Corn: Stir in the frozen corn to the skillet mixture and cook for another 4 to 5 minutes until warmed through.
  6. Combine Ingredients: In a large bowl, combine the cooked quinoa, sautéed vegetable mixture, juice of 1 large lime, drained black beans, enchilada sauce, 1.5 cups of shredded Mexican cheese, cumin, cayenne, chili powder, and smoked paprika. Mix thoroughly and adjust salt and pepper to taste if needed.
  7. Prepare for Baking: Transfer the combined mixture evenly into a 9 x 13 inch baking dish, spreading it out smoothly.
  8. Bake First Phase: Preheat the oven to 375°F (190°C) and bake the casserole for 20 minutes to heat through and allow flavors to meld.
  9. Add Cheese Topping: Remove the casserole from the oven and sprinkle the remaining 1.5 cups of shredded Mexican cheese evenly on top.
  10. Bake Second Phase: Return the casserole to the oven and bake for an additional 10 minutes or until the cheese is melted and bubbly.
  11. Garnish and Serve: Remove from oven and top with diced roma tomatoes and diced avocado. Serve with optional fresh lime wedges, tortilla chips, and a dollop of sour cream for extra flavor and texture.

Notes

  • For extra protein boost, add cooked chicken or ground turkey if not vegetarian.
  • Adjust the spice level by adding more or less jalapeno and cayenne pepper according to your heat preference.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated.
  • Use homemade enchilada sauce for fresher flavor or check labels for gluten-free options if needed.
  • Quinoa should be rinsed before cooking to remove the natural coating called saponin, which can taste bitter.

Nutrition

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Find it online: https://lucabites.com/mexican-quinoa-casserole-recipe/