A simple and flavorful Quinoa Enchilada Bake loaded with sweet potato, black beans, and corn. A hearty meatless dinner everyone will enjoy.
Pair this with a simple side dish such as this cucumber salad, this mandarin orange salad, or this Italian salad!
Why I Love This Quinoa Enchilada Bake
- Nutritious and Filling: This dish is a protein-packed, vegetarian favorite.
- Adaptable for Various Diets: Allows for vegan, dairy-free, and gluten-free options.
- Easy to Customize: Options for added meat, spicier flavors, or different vegetables.
- Simple to Prepare: Involves roasting, cooking quinoa, and casserole assembly.
- Variety of Topping Choices: Offers personalization with toppings like avocado, lime, and sour cream.
Ingredients
| Ingredient | Swap or Tip |
|---|---|
| Sweet Potatoes | Swap with butternut squash for a similar feel. |
| Quinoa | Rinse well to remove bitterness. White quinoa works best here. |
| Black Beans | Use pinto beans for a softer, earthier flavor. |
| Corn | Frozen corn works fine. Thaw before using. |
| Enchilada Sauce | Use your favorite store brand or homemade sauce. Mild or spicy both work. |
| Cheddar Cheese | Pepper jack or a Mexican cheese blend are great swaps. |
| Chili Powder + Cumin | Adjust based on heat preference. |
Quick Tip
Quinoa, a protein-rich and quick-cooking grain, has a bitter coating called saponin. Rinse it in a fine-mesh strainer before cooking to remove the bitterness.
How To Make Quinoa Enchilada Bake
- Roast: Sweet potatoes, red pepper, and onion.
- Cook Quinoa: In stock or water.
- Mix: Roasted veggies, quinoa, corn, beans, sauce, and cheese in a dish.
- Bake: Covered, then add cheese and bake until melted.
- Garnish: With toppings and serve.
Favorite Toppings On Quinoa Enchilada Bake
- Fresh and ripe sliced avocado (or guacamole).
- Fresh pico de gallo (or salsa).
- Lime juice (served with a few wedges per plate).
- Cilantro, finely chopped and sprinkled on top.
- Sour cream (fat-free works great).
- Tortilla chips (great for dipping).
Storage
Leftovers
- Refrigerate: Store quinoa enchilada bake in an airtight container for up to 3-4 days.
- Freeze: Freeze in a sealed container for up to 2 months. Thaw overnight in the refrigerator.
- Reheat: Microwave or oven-bake until heated through. Add a bit of water or stock if it seems dry.
More Quinoa Recipes:
Quinoa Enchilada Bake
This Quinoa Enchilada Bake with sweet potato, black beans, and corn is a hearty, meatless, protein-packed family favorite!
Equipment
- Large sheet pan (15" x 21") 15 x 21-inch
Ingredients
- 1-1/2 pounds sweet potatoes 2 medium potatoes, 5 cups, chopped into bite-sized pieces
- 1 red pepper chopped
- 1 small yellow onion thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 3 teaspoons chili powder divided
- 1 cup uncooked white quinoa drained and rinsed
- 2 cups vegetable stock or broth or water
- 2 tablespoons fresh lime juice
- 1 (15-ounce) can fire-roasted corn drained
- 1 (15-ounce) can black beans drained and rinsed
- 1 (10-ounce) can mild red enchilada sauce homemade or store-bought—see note 1
- 1/4 cup chopped cilantro
- 1-1/2 cups sharp Cheddar cheese divided, see note 2
- Toppings as desired see note 3
- Salt and pepper
Instructions
- Preheat oven to 425°F. Peel and chop sweet potatoes into bite-sized pieces. Thinly slice onion and chop the sweet bell pepper. Put all the veggies on a large (15×21-inch) sheet pan or two half-sheet pans. Toss with olive oil, cumin, garlic powder, 1 and 1/2 teaspoons chili powder, and salt and pepper to taste (I add 3/4 teaspoon salt and 1/4 teaspoon pepper). Bake for 15 minutes, flip, and bake another 10–15 minutes. Depending on the size of veggies and the tray size (less space = longer cook time), you may need an additional 5–10 minutes. Potatoes and pepper should be fork tender and onions caramelized and slightly crispy. Remove and set aside to cool. Reduce oven temperature to 350°F.
- Meanwhile, add quinoa and stock to a small pot. Cook according to package directions, then remove from heat and fluff with a fork. Cover quinoa and set aside.
- Grease a 9×13-inch baking dish with cooking spray. Pour cooked and fluffed quinoa in the baking dish. Add roasted veggie mix on top and add the drained corn, drained and rinsed black beans, enchilada sauce, remaining 1 and 1/2 teaspoon chili powder, cilantro, 1/2 cup shredded cheese, and salt and pepper to taste. (I add another 1/2 teaspoons salt—add to preference.) Gently stir to combine in the baking dish. Taste and adjust salt and pepper to taste. (You can also add additional chili powder/garlic powder/cumin if desired.)
- Cover the pan with foil and bake 20–25 minutes. Remove foil, add remaining 1 cup cheese, and bake an additional 7–10 minutes or until cheese is fully melted. Remove from oven and allow to cool slightly. Garnish with your favorite toppings. My must-haves: chopped avocado, sour cream, chopped cilantro, and plenty of lime juice! I love this with tortilla chips too (eating it as a dip)!
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: Not all enchilada sauces are made equal; I use Old El Paso® throughout the testing of this recipe. You can use a hotter brand of enchilada sauce or make your own to determine the heat. The chili powder does add a bit of additional heat.
Note 2: A Mexican cheese blend or even pepper jack can be used in place of the sharp Cheddar
Note 3: Toppings: chopped avocado, sour cream, tortilla chips, additional lime and/or cilantro.
Storage: Keep Quinoa Enchilada Bake in an airtight container in the fridge for up to 3–4 days. Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge.
Nutrition
Serving: 1serving | Calories: 567kcal | Carbohydrates: 69g | Protein: 20g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 44mg | Sodium: 859mg | Potassium: 981mg | Fiber: 10g | Sugar: 11g | Vitamin A: 26183IU | Vitamin C: 46mg | Calcium: 390mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this meal – tips on freezing / thawing for pregnancy prep?
Thanks so much Marissa! Freeze in a sealed container for up to 2 months, then thaw overnight in the refrigerator and oven-bake until heated through, adding a bit of water or stock if it seems dry.
Can you make this a few hours ahead and then just bake longer or will it make the quinoa mushy?
I haven’t tested this, but I think you’ll be fine making it a few hours ahead. If you’re super concerned, you can leave out the enchilada sauce until right before baking to prevent the quinoa from bloating or getting mushy.
2:30am I just made your recipe and took pictures of my own. I’m on my second bowl absolutely fabulous 😍
I am so happy to hear this! Thanks so much Bri! 🙂