Mexican quinoa black bean enchilada casserole is a recipe that you will be making again and again because who doesn’t like ONE POT quick and easy meals right!!! A healthy superfood dish that includes fast cooking protein rich Quinoa pronounced as (Keen – wah) and energy booster black beans that will fill you up for a longer time. A large batch of this quinoa recipe comes together in less than 30 minutes and you just have one pot to clean. Moreover this recipe loaded with vegetables, beans and quinoa is VEGAN and GLUTEN-FREE too.
What is this Mexican enchilada casserole recipe made of ?
This recipe is packed with the famous Southwestern flavors . I have used quinoa instead of rice , black beans and medley of seasonal vegetables like sweet corn , sweet potatoes ,celery, bell peppers . Avocados and some vegan sour cream for extra punch. This Mexican casserole recipe comes together with homemade enchilada sauce (recipe here) and simple spices. You may choose to use store bought one too. Eat it warm or cold ,this quinoa bowl will leave you full and satisfied for a long time.We are enjoying this Quinoa version of Mexican casserole since few years now and thought of sharing with you guys!
To make my life easier I have made this Mexican quinoa black bean enchilada casserole in my 6 quart instant pot in one go. I love how making recipes in Instant Pot is complete hands free cooking. The preparation time is less than 10 minutes rest let the Instant Pot do the magic. Just throw everything in the pot and forget it for 17 minutes (only 2 minute cooking time rest coming to pressure and cooling down) . You may use the traditional pressure cooker or make it in a skillet too. Stovetop cooking method is mentioned towards the end of this recipe post.
Why call it a casserole recipe when it’s not baked ?
Honestly, I had a hard time naming this recipe. I thought of calling it as quinoa black bean sweet potato nourishing bowl . As I have used my homemade enchilada sauce this recipe tastes more like enchiladas . The best part of making quinoa enchilada this way is that it doesn’t involve any tortillas. No rolling , filling or baking. This recipe is more like a warm quinoa black bean salad bowl which is family friendly and can be made ahead of time . If you think about it Instant Pot is like a mini oven that does a great job making big batches of food in less time. This soul satisfying Mexican quinoa recipe reminds me of casserole recipes that I make to last me all week long . Instant Pot method is actually so much easier than baking because everything goes into the pot at once without pre cooking the quinoa and then baking.
I know what you are thinking now … Yet another quinoa recipe!!!!!!! ummm… why not!!! Quinoa has so many benefits and packed with nutrition. If you are intimidated with this tiny little grain or if you haven’t tried it yet the this full of Southern flavors Mexican quinoa recipe can be a great starting point for you. After I posted my Quinoa lentil detox soup so many of you emailed me regarding Quinoa. Many of my readers haven’t tried it yet and wanted more information on it like how does it taste, which variety to buy and simplest way to prepare it.
Let me share quickly some great information about Quinoa with you .Quinoa is a super grain which is gluten free and the only grain which is complete protein as well . A great option to consider for easy protein intake if you are a vegan or vegetarian .
Not convinced yet as in why you should eat Quinoa? Sharing below few Benefits, nutrition facts of Quinoa & Rice vs Quinoa.
Did you know 1 cup cooked Quinoa has about 5 grams of fiber and 8 grams of protein . Quinoa is a good source of iron, fiber,all 9 essential amino acids, potassium, magnesium , calcium , essential anti oxidants and much more. Quinoa is high in carbohydrates but it’s complex carb. Moreover it cooks faster than rice, has fewer calories and high in protein and fiber as compared to rice which is a big deal . Quinoa being complete protein has low glycemic Index which makes it complex and a better option for a diabetic. I personally had gestational diabetes during my second pregnancy. Swapping rice for Quinoa helped me to get good numbers and no sugar spike ( blood sugar control).Quinoa is a gluten free grain that makes nutritious quick meal for those with gluten allergies.
Why does quinoa tastes bitter sometimes?
I use organic pre rinsed Quinoa . I like it’s earthy taste . Once seasoned well Quinoa can be wonderful. Choose a recipe with lot of flavor.If you are concerned with Quinoa tasting bitter, simple wash it few times with water as you do it for beans or lentils. Sometimes the outer covering may taste bitter.
White, red, black quinoa… I see so many varieties in the store and confused !! What type of quinoa to buy?
True .. like pasta and rice there are so many types of Quinoa out there as well . Years back when I wanted to use Quinoa in my diet I started reading about it. I must have been to the store like 3-4 times before I actually bought one. With so many options to choose from it does get a bit confusing. Finally I blindly picked the white one and that was a great starting point for me. Slowly we got used to the taste and then I started buying tri color and sprouted variety.If you are new to this super grain then start with the White Quinoa as it’s delicate in taste and not likely to be bitter. The red and black Quinoa are a bit nuttier in taste , if seasoned well they are delicious.
One more thing to look for on the Quinoa package is whether or not it is pre washed. I sometimes buy organic pre washed Quinoa from Costco as it eliminated one extra step of rinsing Quinoa. Organic Tru Roots tri color Quinoa blend and sprouted Quinoa are great picks too. 
I make quinoa at least once a week at least – sometimes in salads or soups or substituting it in recipes using rice .So do not be surprised if you see many quinoa recipes here on the blog. I just share what I cook and recipes that are approved by my family .My mornings are very hectic for me especially with a baby . I have to pack lunch for my 6 year old and sometimes for my husband too. Meals with minimum preparation time are convenient and easy to make. At the end of the day I feel happy about cooking something healthy for my family . This quinoa recipe truly saves me a lot of time and energy.
You should try this Mexican quinoa black bean enchilada casserole recipe because-
It’s better option than rice
Vegan & Gluten Free
One Pot meal
Freezes well
Makes great leftovers
Makes Healthy , filling and satisfying meal
Diabetic friendly
Suitable for all ages
DID YOU TRY THIS RECIPE ? Don’t forget to give a ★ rating. Just click on the stars in the Recipe below to rate!!!
Mexican quinoa black bean enchilada casserole - Instant Pot & stovetop method
Ingredients
- 2 tablespoons cooking oil
- 2 cups Quinoa of choice*
- 2 cups vegetable broth/ water
- 1.5 cups enchilada sauce homemade or store bought
Vegetables used
- 1 cup onions finely chopped
- 1 cup sweet potato cubed *
- 1.5 cup sweet corn
- 1.5 cup bell peppers cubed
- 1 cup fresh tomatoes cubed
- 1.5 cups black beans home cooked or store bought canned (15 oz) drained and rinsed
- Fistful of cilantro chopped
Spices used
- 6 cloves garlic minced/ 1 heaped tablespoon ready garlic paste
- 1 jalepeno deseeded and finely chopped *
- 1.5 teaspoon ground cumin
- ½ teaspoon cayenne / choice of red chili powder / lal mirch
- ½ teaspoon smoked paprika*
- 1 teaspoon dried oregano
- Salt to taste
Toppings if desired
- Fresh lemon juice highly recommended
- Vegan sour cream highly recommended
- Vegan shredded cheddar cheese or of your choice
- Tortilla chips
- Avocado
Instructions
- Rinse quinoa several times with water if you aren’t using pre washed one.
- Heat the Instant Pot on saute mode.
- Add oil and wait for it to warm up , around 30 seconds.
- Once warm add in the onions and saute for a minute. Now add in garlic and saute for 15 seconds.
- Add in the quinoa followed by vegetable stock .
- Top it with vegetables except cilantro .
- Add in spices including a little salt and beans.
- Give it a good mix.
- Now add in the enchilada sauce and do not stir.
- Press cancel on the IP.
- Put the lid and knob to the SEALING position.
- Now press Manual HIGH 3 minutes.
- After the IP beeps let the pressure release naturally (NPR)
- Once the pin drops after (15 minutes) turn the knob to venting and carefully open the IP.
- Add in the cilantro and give the Quinoa casserole a quick mix and taste test for any seasoning.
- At this point you may add cheese if desired so that it melts .
- Serve warm with good squeeze of fresh lemon juice and desired toppings.
Notes
Nutrition
Stove top method below-
In a wide skillet add oil .
Once warm follow instructions as given above for Instant Pot .
Cover and cook on medium heat stirring and checking every 2-3 minutes.
Cook until the stock is absorbed , quinoa and sweet potato is cooked .
This process will take around 20-25 minutes.
You might be interested in –
Homemade easy veg and gluten free enchiladas recipe –
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Thank you for awesome recipe and detailed instructions, came out flawless and super yummy! My family enjoyed it 😊
I am glad you enjoyed it Jinal. Thank you for the lovely feedback!
Tried this recipe but the IP kept giving me the Food Burn message.
New Instant Pots are very sensitive. I have never got a burning message ever for any of the recipes in an Instant Pot. Maybe scraped the bottom well and then put on the lid and cook. Just curious – did anything actually burn inside the pot when it gave you that message?
Plenty of flavor and filling! Topped with cheese once done and served with tortilla chips. Whole family was happy! I also got the burn warning while the IP was preheating but nothing was actually burned, just stuck to the bottom.. I scraped and added a little more broth and then it was fine. Maybe just make sure to scrape well prior to closing the lid to pressure cook. Thanks for the recipe!
Thank you, ARC for trying out this recipe. Yes scrapping prior to closing the lid works!
What if I wanted to add chicken to this???
Ash, I don’t consume chicken so no idea.
Hi Khusbhoo,
I am a great fan of your recipes. I tried almost all of them. Thanks for your variety of quinoa recipes. I just have a doubt here, when cooking this recipe in IP, do I need to pre boil black beans and then add it? Or can I directly add the raw balck beans in the above mentioned process?
HI Kavya. Thank you!Yes use pre cooked or canned beans because beans take way longer to cook . I pre cook cook soaked beans in the ip for 14 minutes or unsoaked on bean chili mode. Then add it to variety of dishes throughout the week .
This is a wonderful recipe. Super easy, highly nutritious, and keeps well. I love the addition of cashew sour cream. I’ll be making this again for sure!! Thanks!!!
Khushboo – as usual your recipes are delicious and awesome !!! You have earned a life-long follower here 🙂
Oh Thank you Jane.You made my day 🙂
The spices work so well with the earthy taste of the quinoa! Thanks for sharing!
Was so delicious. We loved it . I will make it again! Thank you.
Thank you for a lovely feedback Kathy 🙂