An easy and healthy Mexican quinoa casserole – #vegetarian - #meatless and freezer friendly! Naturally #glutenfree - Recipe on
5 from 1 vote

Mexican Quinoa Casserole

An easy + healthy quinoa casserole with all your favorite Mexican flavors. Meatless and high in protein, it's a nutritional powerhouse! It's naturally gluten free - and freezer friendly too.

Course Main Course
Cuisine American, Mexican
Keyword casserole, healthy, quinoa
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 8
Calories 364 kcal
Author Marie


  • 1 cup quinoa uncooked, rinsed
  • 1 tablespoon olive oil
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1 jalapeño seeds and ribs removed, chopped
  • 1 red bell pepper chopped
  • 1 orange or yellow bell pepper chopped
  • 1 cup corn kernels
  • 1 small lime juiced
  • 1 teaspoon ground cumin
  • 1 tablespoon chili powder
  • 1/3 cup chopped cilantro + more for serving
  • salt and pepper to taste
  • 2 cans black beans 15 oz cans, drained and rinsed
  • 2 cups enchilada sauce ideally without added sugar
  • 2 cups shredded sharp cheddar cheese divided


  • scallions, avocado cubes, jalapeno slices, sour cream optional


  1. Preheat oven to 350F/180C. Prepare a large baking dish. Spray with cooking spray and set aside.
  2. Cook the quinoa: In a medium saucepan, bring the quinoa and 2 cups of water to a boil with a generous pinch of salt. Once boiling, reduce to a simmer and cover for 15 minutes. Fluff with a fork then set aside.
  3. Prepare the veggies: Heat olive oil in a large skillet. Add onion and garlic, and cook until translucent, about 3 minutes. Add bell peppers and jalapeño, and cook until they soften for about 5 minutes. Stir in lime juice and spices. 

  4. Remove skillet from the heat and gradually stir in the cilantro, corn kernels, black beans, quinoa, enchilada sauce and one cup of cheese. The skillet will be crowded so stir delicately. Taste and adjust salt + pepper if needed.

  5. Transfer the mixture to a prepared baking dish, sprinkle remaining one cup of cheese on top and cover with foil (trying not to make the foil touch the cheese or it'll stick). 

  6. Bake for 20 minutes then remove the foil and bake for an additional 10 minutes or until cheese is beautifully melted and golden brown and casserole is bubbling. 

  7. Remove from the oven and let rest for about 10 minutes. Garnish with your favorite toppings and serve.

Recipe Notes

Recipe adapted from Two Peas and Their Pods

Nutrition Facts
Mexican Quinoa Casserole
Amount Per Serving
Calories 364 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 6g 30%
Cholesterol 29mg 10%
Sodium 1161mg 48%
Potassium 620mg 18%
Total Carbohydrates 44g 15%
Dietary Fiber 11g 44%
Sugars 6g
Protein 18g 36%
Vitamin A 30%
Vitamin C 66.1%
Calcium 26.3%
Iron 23.1%
* Percent Daily Values are based on a 2000 calorie diet.