Mexican Quinoa Casserole Recipe

Name: Mexican Quinoa Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups water; 1 cup quinoa; 2 teaspoons vegetable oil, or as needed; 2 green bell peppers, diced; 1 onion, diced; 3 cooked chicken breasts, chopped; 1 (15 ounce) can black beans, drained and rinsed; 1 (14.5 ounce) can diced tomatoes; 1 (10.75 ounce) can condensed cream of chicken soup; 1 (8 ounce) package shredded Cheddar cheese, or to taste, divided; 1/2 cup sour cream; 1/2 teaspoon chili powder, or to taste; 1/2 teaspoon cayenne pepper, or to taste; 8 (6 inch) corn tortillas

Servings: persons

2 cups water
1 cup quinoa
2 teaspoons vegetable oil, or as needed
2 green bell peppers, diced
1 onion, diced
3 cooked chicken breasts, chopped
1 (15 ounce) can black beans, drained and rinsed
1 (14.5 ounce) can diced tomatoes
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) package shredded Cheddar cheese, or to taste, divided
1/2 cup sour cream
1/2 teaspoon chili powder, or to taste
1/2 teaspoon cayenne pepper, or to taste
8 (6 inch) corn tortillas

1
Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
2
Preheat the oven to 350 degrees F (175 degrees C).
3
Heat oil in a skillet over medium-high heat. Saute green bell peppers and onion until softened, 5 to 7 minutes.
4
Mix chicken breasts, black beans, tomatoes, cream of chicken soup, half the Cheddar cheese, sour cream, chili powder, and cayenne pepper together in a bowl.
5
Place 1/2 the tortillas in the bottom of a baking pan. Spoon half the chicken mixture on top. Add the remaining tortillas and top with remaining chicken mixture. Sprinkle remaining Cheddar cheese on top.
6
Bake in the preheated oven until set, about 45 minutes.

581

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 cups water, 1 cup quinoa, 2 teaspoons vegetable oil, or as needed, 2 green bell peppers, diced, and more.

Yes, Mexican Quinoa Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Quinoa Casserole

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