This Mexican quinoa enchilada casserole is a flavor packed gluten free dish that makes the perfect healthy dinner!

Mexican quinoa casserole is made with fresh vegetables, hearty quinoa, enchilada sauce, fresh lime, and baked to perfection topped with cheese.

It’s pretty apparent that I love all recipes that are Mexican inspired.

From Mexican Rice Casserole to fajita veggies, cilantro lime cauliflower rice, I could keep going all day.

There are endless ways to make delicious and tasty meatless Mexican recipes!

I love easy mexican casserole recipes like this one.

It is so full of flavor and the toppings are where everyone can pick their favorites.

quinoa enchilada casserole on a white plate topped with sour cream, tomato, avocado, and lime

Ingredients to make quinoa enchilada casserole

Quinoa: any kind of quinoa will work
Onion: white or yellow onions are best in this recipe
Fresh minced garlic
Jalapeño pepper: for less spiciness, you can leave this out or add more bell pepper
Red bell pepper: or any color of bell pepper
Frozen corn
Enchilada sauce
Black beans
Shredded Mexican cheese
Fresh Lime: don’t skip this! Fresh lime adds so much flavor to Mexican dishes
Spices: cumin, cayenne, chili powder, paprika, salt, and pepper
For serving: Roma tomatoes, avocado, fresh lime wedges, sour cream, salsa, tortilla chips, etc.

the ingredients for the quinoa casserole lined up on a white board

How to make this Quinoa Enchilada Bake

Step 1: Rinse the quinoa and cook according to package instructions, then set aside.

Step 2: Add the jalapeño, bell pepper, garlic, onion, olive oil, salt, and pepper to a skillet.

Cook over medium heat, stirring often, for 8-10 minutes, until the peppers and onions start to soften.

Step 3: Add the frozen corn and cook an additional 4 – 5 minutes, until thawed.

Step 4: In a large bowl, combine the cooked quinoa, cooked vegetables, juice of 1 large lime, drained black beans, enchilada sauce, 1 1/2 cups of cheese, cumin, cayenne, chili powder, and smoked paprika.

Salt and pepper to taste, if necessary.

Step 5: Grease a 9 X 13 casserole dish, then transfer the quinoa enchilada casserole into the dish.

Step 6: Bake the quinoa casserole at 375 degrees for 20 minutes.

Remove from the oven and top with the remaining shredded Mexican cheese.

Bake for another 10 minutes or so, until melted and bubbly.

This casserole makes a ton and will make at least 8 generous servings.

If you don’t like any spiciness at all, you can leave out the jalapeno pepper, but I like the little bit of spice that it adds.

You can’t go wrong with this flavorful healthy dinner recipe!

Not only was it good for you but it actually tasted really good!

We love to use quinoa in recipes that would typically call for rice.

Fresh squeezed lime juice inside the casserole really accentuates all of the other flavors.

Lime is a must have for taking Mexican flavored dishes to the next level.

collage image showing the bell pepper and onion in a cast iron skillet, then the corn added

process shots showing adding the spices, lime juice, and enchilada sauce to the casserole filling

What toppings go best with this recipe

sour cream
salsa
more fresh lime
chopped roma tomatoes
diced avocado
tortilla chips, for the crunch factor. I love to scoop bites of casserole with a chip!

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