Quinoa Enchilada Casserole (Dump & Bake Recipe)

This delicious dump and bake quinoa casserole is so easy to make, and it’s loaded with healthy ingredients! This no-prep recipe is perfect for busy weeknights.

Looking for an easy vegetarian dinner that doesn’t require chopping or sautéing? This dump-and-bake quinoa enchilada casserole is the answer. It’s hearty, cheesy, and full of bold flavors—plus, there’s minimal cleanup. That’s what I call a win-win dinner situation.

Ingredients & Substitutions

• Quinoa – Be sure to rinse it first to remove the natural coating (called saponin) which can taste bitter. I used white quinoa, but red or tricolor will also work.
• Frozen peppers & onions – This frozen veggie shortcut is part of what makes this recipe so easy. You can find a blend in the freezer section at most major grocery stores like Kroger, Trader Joe’s, Whole Foods, or Publix.
• Pinto beans – The beans add plant-based protein and fiber. You can sub in black beans or even kidney beans if that’s what you have on hand.
• Red enchilada sauce – I used a 10oz can of red enchilada sauce, but green enchilada sauce would also be delicious.
• Vegetable broth – Warm broth helps the quinoa cook evenly in the oven. I used Better Than Bouillon’s vegetable base, but I also like Ocean’s Halo’s Not Chicken Broth.
• Mexican blend shredded cheese – A combo of cheddar and Monterey Jack melts beautifully here, but feel free to use whatever cheese you love (or need to use up).

Is Quinoa Healthy?

Yes! Quinoa is a complete protein, which means it contains all nine essential amino acids. It’s also rich in fiber, naturally gluten-free, and makes an excellent base for vegetarian meals. It has a slightly nutty flavor, but it’s pretty neutral so it works well in a dish like this.

Variations and Substitutions

• Want some heat? Add a pinch of cayenne pepper or a few spoonfuls of chopped green chilies.
• Toss in some frozen corn or chopped spinach for a veggie boost.
• Swap pinto beans for black or white beans if you’re mixing things up.

What to Serve with This Casserole

Pair it with a scoop of my 4-ingredient guacamole and crunchy tortilla chips. Or whip up a batch of my street corn salad to bring a little extra flavor to your plate. This is also delicious with homemade refried beans or slow cooker black beans.

How to Store Leftovers

This one is a great meal prep recipe because the leftovers reheat really well. Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave or oven until warmed through.

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