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Quinoa Enchilada Bake

A delicious sweet potato, black bean, and corn Quinoa Enchilada Bake is a nutrition-loaded casserole the whole family will love. While this dish is vegetarian, you won't miss the meat in this protein-loaded nutritious dinner!
Course Dinner, Main Course, Vegetarian
Cuisine American, Mexican
Keyword Quinoa Enchilada Bake
Prep Time 30 minutes
Cook Time 30 minutes
Veggie Cook Time 30 minutes
Total Time 1 hour
Servings 4 -6 servings
Calories 567kcal
Author Chelsea


  • 1 and 1/2 pounds (2 medium; 5 cups) sweet potatoes chopped into small 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 separated
  • 1 cup uncooked white quinoa drained and rinsed
  • 2 cups vegetable stock/broth OR water
  • 2 tablespoons freshly squeezed lime juice
  • 1 can (15 ounces) fire-roasted corn drained
  • 1 can (15 ounces) black beans drained and rinsed
  • 1 can (10 ounces) mild red enchilada sauce (homemade or store-bought - Note 1)
  • 1/4 cup chopped cilantro
  • 1 and 1/2 cups sharp Cheddar cheese divided (Note 2)
  • Toppings: chopped avocado, sour cream, tortilla chips, additional lime and cilantro
  • Fine sea salt and freshly cracked pepper


  • VEGETABLES: Preheat the oven to 425 degrees F. Peel and chop sweet potatoes into small bite-sized pieces. Thinly slice the yellow onion and chop the sweet bell pepper. Put all the veggies on a large (full oven size) 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. (Add to taste; we add 3/4 teaspoon salt and 1/4 teaspoon pepper.) Place in preheated oven and bake for 15 minutes, flip and bake for another 10-15 minutes. Depending on the size of veggies and the tray you're cooking them on (less space = longer cook time), you may need an additional 5-10 minutes. The potatoes and pepper should be fork tender and onions caramelized and slightly crispy. Remove and set aside to cool. Reduce oven temperature to 350 degrees F.
  • QUINOA: Meanwhile, add quinoa and stock (or broth or water) to a small saucepan. Cook according to package directions and then remove from heat and fluff with a fork. Cover quinoa and set aside. 
  • ASSEMBLE: Grease a 9x13-inch baking dish with cooking spray. Pour the cooked and fluffed quinoa into the baking dish. Add the roasted veggie mix ion 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 right in the baking dish. Taste and adjust salt and pepper seasoning to taste. (You can also add any additional chili powder/garlic powder/cumin if desired; we like it just as written!)
  • BAKE: Cover the pan with foil and bake for 20-25 minutes. Remove foil, add remaining 1 cup of cheese and bake an additional 7-10 minutes, or until the cheese is fully melted. Remove from the oven and allow to cool slightly. Garnish with your favorite toppings. Our must-haves: chopped avocado, sour cream, chopped cilantro, and plenty of lime juice! We love this with tortilla chips too (eating it as a dip)!


Note 1: You can definitely 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 though. Also, not all enchilada sauces are made equal; we used Old El Paso® throughout the testing of this recipe.
Note 2: A Mexican cheese blend or even pepper jack can be used in place of the sharp Cheddar


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