Easy Quinoa Enchilada Casserole

This Easy Quinoa Enchilada Casserole comes together in about 30 minutes including prep time and is loaded with flavor!

Meatless Monday is really starting to become a thing in my house. I started doing this about a year ago and I’m totally digging it! It’s a fun way to explore new dinner ideas that taste just as good and are healthy without the meat. A lot of times I use Quinoa to replace the meat in a dish. Quinoa is a super food that has so many health benefits.

Ok, let’s get into how to make this Easy Quinoa Enchilada Casserole!

I really wanted to try something new to satisfy my Mexican craving and to break away from the weekly taco routine. But I also wanted something that was easy to make.

This casserole comes together in about 35 minutes, which makes it perfect during a busy work week. Which lately has been super busy for me.

Ever since school started I feel like I’m constantly on the go, with balancing work, carpooling for school, afternoon school activities for my son, and trying to squeeze in a Yoga class for me here and there.

I start by cooking the Quinoa which takes about 20 minutes. I used Red Quinoa for this dish to give it more color. You can use any color Quinoa.

While the Quinoa is cooking I start prepping the other ingredients to save time. Multi-tasking!

Then in a large bowl I add the green chilis, corn, beans, green onions, cilantro, enchilada sauce, cumin, chili powder, garlic, 1/2 cup Mexican cheese, and 1/2 cup mozzarella cheese.

Next I add the cooked Quinoa to the bowl and mix well.

In 2 Qt casserole dish spray bottom and sides with non stick cooking spray.
Add mixture from bowl into 2 Qt casserole dish.
Top with remaining cheese.
Bake 15-20 minutes in a preheated 375 degree oven until bubbly and cheese is melted.
Garnish with avocado and tomato.

If you try this, let me know what you think! Just leave a comment below and rate it – it’s really helpful for me and other readers.

Enjoy!

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