Enchilada Quinoa Casserole

I found this recipe last winter when I was searching for kid friendly quinoa recipes. I can’t remember if it was passed on to me or if I found it on-line, but I can’t seem to find the original source…my apologies. I have modified it slightly from the original. This Mexican recipe is tasty and can easily be whipped up in under 30 minutes. My kids request it often and it is relatively healthy which scores big points in our house!

Enchilada Quinoa Casserole


1 finely chopped onion
olive oil
1 cup of cooked quinoa
1 can of refried beans
1 Tablespoon butter
1 Tablespoon minced garlic
1 1/2 Tablespoons quinoa flour (or flour of choice)
1 cup vegetable broth
1 Tablespoon taco seasoning
1/4 teaspoon chili powder
pinch of cayenne pepper
1 to 1 1/2 cups of chopped tomatoes
4 tortillas
1/2 to 1 cup shredded Pepper Jack cheese
Sour cream, optional


  1. Preheat the oven to 400 degrees.
  2. Sauté onion in olive oil until tender. Add cooked quinoa and cook for another few minutes.
  3. Melt butter in a separate sauce pan and add garlic. Cook for about a minute or until fragrant. Stir in flour until a paste is formed. Continue to whisk and add broth, taco seasoning, spices and tomatoes. Bring to a boil and cook for about 2 minutes.
  4. Reserve 1/2 cup of the tomato mixture and add the remainder to the quinoa and onions.
  5. Spray the bottom of a quiche plate with cooking spray. Lay down one tortilla. Cover it with about 1/4 of a can of refried beans. Top with about 1/2 or a bit more of quinoa mixture and a small amount of cheese. Repeat the layers until all 4 tortillas have been added. Add the reserved 1/2 cup of the tomato mixture to the top of the casserole just before the final layer of cheese.
  6. Bake for 15 to 20 minutes or until the cheese melts and it appears to be heated through.
  7. Cut into wedges and serve with a dollop of sour cream.

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