Southwest Quinoa Enchilada

If you love the taste of enchiladas, then you must try this protein packed casserole. Quinoa, black beans, corn, veggies topped with a enchilada sauce and cheesy goodness! This Mexican style quinoa is a healthy and delicious meal that will become a staple at your house.

Sometime I use instant Mexican rice packet instead of quinoa. It can be served by itself for a main dish or as a side dish with tacos, burritos or fajitas.

Southwest Quinoa Enchilada

Course: MainCuisine: Mexican


Prep time


Cooking time




  • 1 cup quinoa, rinsed

  • 1 (10-ounce) can Enchilada sauce

  • 1 tbsp oil

  • 1 onion, chopped

  • 1 tbsp minced garlic

  • 2 jalapeño, chopped

  • 3/4 cup corn kernels, frozen

  • 1 can black beans

  • 1 red bell peppers, chopped

  • 1/4 cup chopped fresh cilantro

  • 1 tsp cumin

  • 1 tsp chili powder

  • 2 tbsp taco seasoning

  • Salt per taste

  • 1 1/2 cup shredded Mexican cheese, divided

  • Garnish: Sliced Jalapeño, Avocado, peeled and diced, Green onion, chopped


  • Rinse quinoa thoroughly and cook quinoa according to package instructions. Once cooked set aside.
  • Meanwhile, in a large skillet, heat the olive oil over medium-high heat. Add the onion, garlic, and jalapeño. Sauté until softened, about 3 minutes. Add in the peppers and corn and black beans. Cook for about 3-4 minutes.
  • Add chili powder, cumin powder, taco seasoning, salt and cilantro. Turn off the stove and add cooked quinoa, 1/2 cup shredded cheese and stir to combine.
  • In a baking dish add sautéed vegetable/beans/quinoa mixture. Pour in the enchilada sauce and stir.
  • Top with remaining shredded cheese. Cover the pan with foil. Bake for 20 minutes, in a preheated 375 f oven.
  • Remove foil and bake for additional 5-10 minutes, or until the cheese is melted and edges are bubbling. Remove from the oven, and let it set.
  • Garnish with toppings and serve warm.

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