Quinoa Enchilada Bake

5 from 9 votes

This Quinoa Enchilada Bake with sweet potato, black beans, and corn is a hearty, meatless, protein-packed family favorite!

Prep Time30

Cook Time30

Veggie Cook Time30

Total Time1 30

Course: Dinner, Vegetarian

Cuisine: American, Mexican

Keyword: Quinoa Enchilada Bake

Servings: servings

Author: Chelsea Lords

Cost: $13.42

Equipment

Large sheet pan (15" x 21") 15 x 21-inch
Small pot
9 x 13-inch baking pan
Aluminum foil

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 freshly squeezed 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

US - Metric

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 (15x21-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 9x13-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)!

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