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A quick, healthy, and gluten free enchilada casserole full of spicy flavors, lots of cheese, and nutrient-rich quinoa.
It’s been a little bit since I shared a savory meal recipe on my blog, and with cooler weather gracing our evenings as fall rolls right on in, I’m thinking it’s time to spice things up and keep it cozy around here!
A few weeks ago, my food dreams came true and I found myself with a plethora of cheese IN THE MAIL. No really, several pounds. This wasn’t even all of it.
My friends at Sincerely, Brigitte graciously gifted me every flavor of cheese they manufacture so I could
gobble them all up taste test them and brainstorm ideas for their upcoming recipe booklet for the vendors who sell their cheese.
It was like the cheese gods knew that I consider cheese a food group, have several cheese-centric cookbooks, and used to eat cream cheese + cubed cheese + shredded cheese + sliced cheese sandwiches for lunch as a kid (<– all true stories).
I was so excited to try 8 different cheeses at one time that I had the hardest time deciding which one to try first. I settled on garlic and basil and ohmygosh did I fall in love.
And I fell in love approximately 7 more times within the next 10 minutes as I tried slivers of each.
It was such a good day.
I started brainstorming savory recipes and decided that quinoa needed to make another appearance in our kitchen (first appearance in quinoa, kale, and flaxseed patties).
Not only do we love the way it tastes, but it’s naturally gluten free AND is one of the few plant based foods that can be considered a complete protein (meaning it is a source of protein that contains the proper proportion of all nine of the essential amino acids necessary for the dietary needs of humans).
Yay for super foods!
I chose white and red quinoa for this dish for more aesthetically pleasing photos. Use whichever you prefer!
I settled on pairing my quinoa with the chipotle flavor of the Sincerely, Brigitte cheese and added equally spice-inspired foods to put together the cheesiest meatless gluten free enchilada-esque casserole I could. Trust me– you won’t miss the meat. Or the tortillas!
This casserole comes together in a snap. The most time consuming part is cooking the quinoa, which bears almost zero hands-on time. While it’s cooking, you can gather and prepare all of your other ingredients:
Black beans, corn, enchilada sauce, diced tomatoes with green chiles, cilantro, and of course…
I used an entire 7oz block of the chipotle cheese. You’re more than welcome to use less, or even better– MORE, dependent on your level of cheese love. Just one thing– if you use more, you MUST invite me to come taste test. I’ll bring the margaritas.
This casserole only needs 20 minutes in the oven, which means a quick and easy peasy meal that can be ready for your family dinner with minimal cleanup and a guaranteed happy and full-bellied crowd.
Serve it up with sliced avocado or guac, your favorite salsa or pico, a dollop of sour cream… Or dip it with some chips and turn dinner into a snack!
Whatever you do, you must get your hands on some of this cheese. The amount of flavor packed into each bite is unlike any brand I’ve ever tried before, and you better believe the FAF kitchen has several more cheesy recipes just waiting to share with fellow cheese fanatics!
Cheesy Enchilada Quinoa Casserole
- 1 cup dry quinoa any color/variety
- 1 cup corn fresh, canned, or frozen; thawed
- 1-15 ounce can black beans drained and rinsed
- 1-15 ounce can diced tomatoes with green chiles drained as best as possible
- 1-10 ounce can mild enchilada sauce red
- 2 Tablespoons cilantro chopped
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon chili powder
- 8 ounces chipotle or other spicy cheese approximately 1 and 1/2 cups, shredded and divided
- Preheat the oven to 375ºF. Cook the quinoa according to the directions on the package.
- In a large bowl, combine cooked quinoa, corn, black beans, diced tomatoes, enchilada sauce, cilantro, cumin, salt, and chili powder. Stir until completely combined. Add half of the cheese (approximately 3/4 cup) and stir again until completely combined.
- Pour quinoa mixture into a 2 quart casserole dish and sprinkle with remaining cheese. Bake for 20 minutes or until cheese bubbles. Allow to cool for about 10 minutes before serving. Serve with avocado, guacamole, salsa, pico de gallo, sour cream, or as a dip with chips. Store leftovers in the refrigerator, covered, up to 5 days. Casserole can be frozen baked or unbaked-- thaw in refrigerator overnight. Bake for 25 minutes at 375. Make ahead: store assembled, unbaked casserole in the refrigerator up to 12 hours. Bake for 25 minutes.
My friends at Sincerely, Brigitte provided me with the cheese to bring you this recipe. All opinions are 100% my own.
More of my favorite recipes featuring cheese…