Black Bean Quinoa Enchilada Bake

This Black Bean Quinoa Enchilada Bake is in my top 5 favorite meals of all time and my family loves it too, even my kids! You HAVE to try it. I know it will become a favorite at your house too. It is always a crowd pleaser.

You get all of the delicious flavors of classic enchiladas, but in a hearty casserole that is made with quinoa, black beans, flavorful veggies, the best enchilada sauce, and lots of melty cheese.

We like to serve the enchilada bake with lots of toppings and tortilla chips. The salty chips are perfect for scooping up all of the cheesy goodness!

And the best part? The leftovers are fantastic and this recipe freezes well too. It really is a DINNER WINNER!

Ingredients

• Quinoa– I always rinse my quinoa before cooking to get rid of the saponin and its bitter flavor.
• Olive oil– you can also use avocado oil.
• Onion
• Garlic
• Jalapeño– remove the seeds.
• Bell peppers– you can use red, orange, or yellow!
• Corn– I use frozen corn, but if corn is in season, you can use fresh corn kernels.
• Lime Juice– always use fresh lime juice, not bottled.
• Spices– cumin and chili powder!
• Cilantro– chop up the leaves and discard the stems.
• Black beans– I use canned black beans. Rinse and drain before using.
• Enchilada sauce– I love using our homemade enchilada sauce, it’s the best, but store bought is fine too.
• Cheese– use shredded Mexican blend cheese or cheddar cheese.

How to Make Black Bean Quinoa Enchilada Bake

(Scroll down to the recipe card to see the full recipe with ingredients and instructions).

• Preheat the oven and grease a 9×13 baking dish with cooking spray and set aside.
• Cook the quinoa and set aside.
• In a large skillet, heat the tablespoon of olive oil over medium-high heat. Add the onion, garlic, and jalapeño. Sauté until softened.
• Add in the peppers and corn. Cook for about 3-4 minutes. Add the lime juice, cumin, chili powder, and cilantro. Stir to combine. Season with salt and pepper, to taste.

• In a large bowl, add the cooked quinoa and black beans. Add the sautéed vegetable mixture and stir to combine. Pour in the enchilada sauce and stir. Add ½ cup shredded cheese.

• Pour the black bean and quinoa mixture into the prepared baking dish. Top with remaining shredded cheese.
• Cover the pan with foil. Bake for 20 minutes, then remove foil. Bake an additional 10 minutes, or until the cheese is melted and edges are bubbling.
• Remove from the oven, and let cool for 10 minutes before serving.

Topping Ideas

When the casserole comes out of the oven, it is time to load on the toppings! Use your favorite, you can even let everyone customize their own.

How to Store

The leftovers are SO good! Let the enchilada bake cool completely. Transfer to an airtight container and store in the refrigerator for up to 5 days. Reheat in the microwave or oven.

This recipe also freezes well. Place the enchilada bake in a freezer container and freeze for up to 3 months. Thaw in the fridge overnight and then reheat in the microwave or oven.

More Enchilada Recipes

Vegetarian

Black Bean Quinoa Enchilada Bake

This Black Bean and Quinoa Enchilada Bake is a family favorite! Kids and adults love it and the leftovers are great too! Serve with tortilla chips!

• 1 cup uncooked quinoa, rinsed
• 2 cups water
• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, seeds and ribs removed,diced
• 1 red bell pepper, seeds removed, diced
• 1 orange or yellow bell pepper, seeds removed, diced
• 1 cup corn frozen kernels
• Juice of 1 small lime
• 1 teaspoon ground cumin
• 1 tablespoon chili powder
• 1/3 cup chopped cilantro
• Salt and pepper, to taste
• 30 oz canned black beans, rinsed and drained
• 2 cups enchilada sauce
• 2 cups shredded Mexican cheese
• Toppings: Sliced green onions, avocado, sour cream, cilantro

• Preheat the oven to 350 degrees F. Grease a 9×13 baking dish with cooking spray and set aside.

• Add quinoa and water to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Cover quinoa and set aside.

• In a large skillet, heat the tablespoon of olive oil over medium-high heat. Add the onion, garlic, and jalapeño. Sauté until softened, about 5 minutes. Add in the peppers and corn. Cook for about 3-4 minutes. Add the lime juice, cumin, chili powder, and cilantro. Stir to combine. Season with salt and pepper, to taste.

• In a large bowl, add the cooked quinoa and black beans. Add the sautéed vegetable mixture and stir to combine. Pour in the enchilada sauce and stir. Add ½ cup shredded cheese.

• Pour the black bean and quinoa mixture into the prepared baking dish. Top with remaining shredded cheese. Cover the pan with foil. Bake for 20 minutes, then remove foil. Bake an additional 10 minutes, or until the cheese is melted and edges are bubbling. Remove from the oven, and let cool for 10 minutes. Garnish with toppings, if desired. Serve warm.

• Note-this recipe freezes well! If you need the recipe to be gluten-free make sure you use a gluten-free enchilada sauce. We like to serve it with tortilla chips.

Calories: 221kcal, Carbohydrates: 25g, Protein: 12g, Fat: 9g, Saturated Fat: 4g, Cholesterol: 21mg, Sodium: 917mg, Potassium: 404mg, Fiber: 8g, Sugar: 6g, Vitamin A: 1540IU, Vitamin C: 37.4mg, Calcium: 188mg, Iron: 2.5mg

Keywords casserole, enchiladas, vegetarian

Have you tried this recipe?

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