Sometimes it can be hard to find vegetarian recipes that are filling! You want to be sure your meals have enough protein so you aren’t diving into the pantry for a snack an hour after dinner. Thanks to using both quinoa and black beans, this quinoa enchilada casserole is sure to keep you full. Packed with flavor from enchilada sauce and a variety of spices, it’s a vegetarian dinner that’s sure to be a hit. This recipe is a great way to sneak in extra vegetables. It calls for bell pepper, mushrooms, and spinach, but you could easily add in some diced sweet potatoes or butternut squash, zucchini, or any other vegetables that you need to get rid of.
To make this quinoa enchilada casserole, first cook your quinoa. You can buy pre-cooked quinoa to save a step if you need to, but cooking quinoa yourself is easy. While it’s cooking, heat the oil in a large skillet. Add the onions, garlic, and bell pepper followed by the mushrooms and spinach. Season with salt, pepper, chili powder, smoked paprika, and cumin. Add the cooked quinoa to the pan as well as the black beans and enchilada sauce. Mix to combine before transferring to a baking dish and topping with cheese. Bake the enchilada casserole until it’s bubbling and the cheese is melted. I like to top this with fresh pico de gallo, avocado, and fresh cilantro. Other topping options include sour cream, salsa, and guacamole.
You can enjoy this enchilada casserole as is, or fold it into a large tortilla with lettuce, tomato, and any other filling ingredients you like for a delicious vegetarian burrito! No matter how you enjoy it, this enchilada casserole is a vegetarian meal that serves a crowd and that the whole family will enjoy.
- 1 cup quinoa
- 2 tbsp. olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 8 oz. mushrooms, chopped
- 4-6 big handfuls of fresh spinach, chopped
- 2 tsp. cumin
- 1 tsp. chili powder
- 1 tsp. smoked paprika
- ½ tsp salt + more to taste
- ½ tsp. black pepper
- 28 oz. mild red enchilada sauce
- 2 cans black beans, drained and rinsed
- 1½ cups shredded cheddar cheese or a Mexican cheese blend
- Topping options: avocado, salsa, guacamole, pico de gallo, fresh cilantro, sour cream
- Preheat oven to 350 degrees Fahrenheit. Spray a 9 x 13 baking dish with nonstick cooking spray and set aside.
- Place the quinoa and two cups of water in a small pot and cook quinoa according to package directions. Set aside.
- In a large pot or skillet, heat oil. Add onion, garlic, and bell pepper and cook for a few minutes until tender. Add the mushrooms as well. Once the mushrooms are cooked (they release liquid and shrink a bit when cooked), add the spinach and stir until wilted.
- Add the cumin, chili powder, paprika, salt, and pepper. Stir to combine.
- Pour in the enchilada sauce, then add in the black beans and return to quinoa to the pot. If your skillet is not large enough, you may need to transfer the mixture to a large bowl before adding the enchilada sauce, black beans, and quinoa. Stir to combine.
- Transfer the mixture to the prepared 9 x 13 baking dish and top with shredded cheese. Bake for 30-40 minutes until casserole is bubbling and the cheese is melted.
- Serve with your favorite toppings! Enjoy!
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I love everything about this, and I’m not even a quinoa fan! Love the toppings, too. Pretty photos.