Vegetarian Enchilada Casserole

Hearty and flavorful Vegetarian Mexican Casserole made with quinoa, refried beans, corn, peppers, onions, and spices, baked with red enchilada sauce and melted Mexican cheese. Healthy, filling, and perfect for an easy weeknight dinner or make-ahead meal.

Course Dinner

Cuisine Mexican

Diet Vegetarian

Recipe Type Camping, Casseroles, Cinco de Mayo, Fall, Healthy Choices, Jalapeño, One-pan, Rainy Day, Served Hot, Vegetarian

Skill Level Easy

Prep Time 15

Cook Time 30

Total Time 45

Servings Servings

Calories 204kcal

Author Angela G.

Equipment

casserole dish

Ingredients

1 red bell pepper diced
1 yellow bell pepper diced
1 orange bell pepper diced
2 jalapeño peppers diced
½ red onion diced
2 tablespoon butter
10 oz frozen corn
1 cups cooked quinoa
1 lime juiced
½ teaspoon cumin
16 oz refried black beans
10 oz enchilada sauce
1 cup Mexican blend shredded cheese
fresh cilantro to taste

Instructions

Melt butter in a skillet over medium heat and cook peppers, onions, jalapeño and corn until lightly caramelized.
Mix cooked quinoa and lime juice together then layer it into your casserole dish. (You can use one big 9x12 dish or two smaller ones and freeze one)
Spoon refried beans over the quinoa and spread out as best you can. (They will spread out more when cooking.)
Layer on pepper and corn mixture. Spreading evenly.
Sprinkle an even layer of cumin next.
Pour enchilada sauce over entire casserole.
Top with a final layer of cheese.
Bake at 350˚F for 25-30 minutes on a low rack. Serve topped with fresh cilantro.

Video

Notes

I prefer red but feel free to use red or green enchilada sauce.

Nutrition