Trying to figure out something my entire family will love can be a bit overwhelming when it comes to mealtime in my house. Dinnertime can be very challenging with a picky eater and a vegetarian to consider when planning dinners. We all love Mexican food, and we all enjoy things a bit on the spicy side, so behold, this spicy enchilada quinoa casserole was born.
Full of fluffy quinoa, spicy red enchilada sauce and black beans and topped with cheese, this hearty casserole is very filling and completely vegetarian, making this dinner a winner for my family. This is a super-simple, one-dish meal you’ll want to make again and again.
Spicy enchilada quinoa casserole recipe
This easy, healthy, meatless dinner with Mexican inspiration will please everyone at dinnertime. Try using plain 0 percent Greek yogurt in place of sour cream for a lighter topping option.
Prep time: 15 minutes | Bake time: 20-25 minutes | Total time: 35-40 minutes
For the casserole
- 2 cups cooked quinoa
- 1 cup canned black beans, drained and rinsed
- 1 (14.5 ounce) can spicy, medium or mild enchilada sauce
- 1-1/2 cups low-fat shredded cheese (any flavor works, even feta or Cotija)
For the toppings
- Fresh diced tomatoes
- Thinly sliced green onions
- Minced red onion
- Fresh sliced jalapeños
- Cilantro, for garnish (optional)
- Preheat your oven to 375 degrees F, and spray a medium-size casserole dish with nonstick cooking spray.
- Add the cooked quinoa and the black beans to the baking dish. Pour the enchilada sauce over the quinoa and beans, and sprinkle the cheese over top.
- Bake the casserole uncovered for about 20 to 25 minutes or until the cheese has melted and the quinoa is hot.
- Remove the casserole from the oven, and allow it to cool slightly (this will also allow the quinoa to firm up). Garnish with fresh toppings, and serve warm.