Quinoa Enchilada Bake is a perfect vegetarian dish that is filling and delicious. Filled with quinoa, black beans, corn and melted cheese.
Serve as a side dish, main dish or even as an appetizer.
Enchilada casserole
This black bean and quinoa enchilada casserole is filled with good for you deliciousness. It's so versatile too. Eat as a main dish or a side dish with your favorite Mexican foods.
Our favorite way to eat this enchilada casserole is as a dip with corn chips. It's so scoopable and it has so much flavor. You can add toppings like avocado, tomatoes and sour cream, but it's totally delicious without too.
Leftovers are perfect for packing into your lunch box and can be reheated for a tasty meal. The smell is so enticing while it is reheated. You'll make all your coworkers a little jealous!
This enchilada casserole is easy to make. And you pick if you buy the ingredients at the store or make your own!
Key ingredients
- Quinoa - you need cooked and cooled quinoa. If you're not familiar with cooking quinoa, be sure to check out How to Cook Quinoa for the best results.
- Black beans - Canned black beans or make a batch of black beans in your Instant Pot.
- Enchilada sauce - Homemade enchilada sauce or store bought
- Frozen corn
- Roasted chiles - Roast your own chilies or buy a can of roasted chiles
- Cheese - shred your own mix of cheddar and monterey jack or buy a bag of shredded Mexican blend
Step by step directions
- Place quinoa, black beans, corn, cheese, peppers, cumin, cilantro and enchilada sauce in a large bowl
- Gently fold ingredients together with a large spoon or spatula
- Place everything into a greased casserole dish and sprinkle with additional cheese
- Bake in 350° oven for 25-30 minutes until bubbly and hot throughout
- Let rest for 5 minutes and then serve with additional cilantro, chopped avocado, chopped peppers and sour cream.
Recipe tips
- Rinse black beans to remove any sauce from canned beans
- Corn can still be frozen or partially frozen when added
- For a spicier enchilada, use a medium or spicy enchilada sauce or add roasted jalapeno peppers
- Use a casserole dish that will hold 2 quarts - (8x11 inch dish)
- To make ahead, assemble casserole then cover and refrigerate. Increase baking time by 10-15 minutes.
Frequently asked questions
Yes, this dish can be frozen. Assemble everything and sprinkle with cheese. Cover with foil and freeze for up to one month. Thaw before baking.
Store leftover quinoa enchiladas in a covered container in the refrigerator. Use within three days.
Serving suggestions
- Serve as a main dish along with tortillas
- Wrap in a tortilla burrito style
- Eat with chips as a dip
- Serve as a side dish with any main meal
More quinoa recipes
If you love enchiladas, you'll want to try my Green Chili Chicken Enchiladas too!
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
Be sure to check out all my delicious recipes!
Quinoa Enchilada Bake
Equipment
Ingredients
- 2 cups cooked quinoa (cooled)
- 2 cups enchilada sauce
- 1 cup frozen corn (thawed)
- 1 can black beans, 15 ounce can (drained and rinsed)
- 2 Tablespoons chopped cilantro (fresh)
- ½ teaspoon cumin powder
- 1 cup grated cheddar cheese
- 1 cup grated Monterey Jack cheese
- 1 large roasted Anaheim pepper (skinned, seeded and chopped - or 1 small can diced roasted peppers)
Garnish
- chopped tomatoes
- chopped avocado
- chopped cilantro
Instructions
- In large bowl mix quinoa, enchilada sauce, corn, black beans, cilantro, cumin, ½ cup cheddar and ½ cup Monteray Jack, and Anaheim pepper together.2 cups cooked quinoa, 2 cups enchilada sauce, 1 cup frozen corn, 1 can black beans, 15 ounce can, 2 Tablespoons chopped cilantro, ½ teaspoon cumin powder, 1 cup grated cheddar cheese, 1 cup grated Monterey Jack cheese, 1 large roasted Anaheim pepper
- Place in a sprayed 9X13 glass baking dish.
- Sprinkle remaining cheese on top.
- Bake at 350 degrees for 25-30 minutes until bubbly.
- Add garnishchopped tomatoes, chopped avocado, chopped cilantro
Notes
- Rinse black beans to remove any sauce from canned beans
- Corn can still be frozen or partially frozen when added
- For a spicier enchilada, use a medium or spicy enchilada sauce or add roasted jalapeno peppers
- Use a casserole dish that will hold 2 quarts - (8x11 inch dish)
- To make ahead, assemble casserole then cover and refrigerate. Increase baking time by 10-15 minutes.
Nutritional Disclaimer:
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Nutrition
Recipe adapted from Damn Delicious
Linda M says
Just made this and it is delicious. I used pepper jack cheese and cheddar. Yummy in my tummy.
Kathy says
Thank you! Glad you enjoyed! 🙂
Fred G says
Great idea for adding more protein
Katie Crenshaw says
I love quinoa! Making it into an enchilada casserole sounds so yummy! I will be trying this recipe!
Kathy says
I'm still surprised at the versatility of quinoa!
Erin @ Miss Scrambled Egg says
This would be the perfect appetizer for a Sunday Football game or summer cookout. Thank you for sharing. We love quinoa in my house. 🙂
Kathy says
Great idea!
Kimberly @ KimRidge Farm says
Thank you for the recipe. I like trying unusual foods. Quinoa will be one of them. What a beautiful photo of the dish.
I am always cautious when I use black beans because they are not very pretty and can make food very unattractive looking. You made the dish so appetizing in appearance. I am definitely going to try it.
Kathy says
Thanks Kimberly. I do rinse the beans before adding them. Sometimes their color will still run a bit making a dish looking unappealing.
Kimberly @ KimRidge Farm says
That's a great tip. Thank you, Kathy.
Laura says
This enchilada bake looks most excellent, I'm just getting into quinoa these days so I'm late to the party. My kids like it too, but like your husband, mine tends to bulk. He particularly thinks he has allergies to anything that isn't meat + pototoes. So I'm in trouble! This looks pretty easy to make too, I'm done with hard recipes!
Kathy says
What is it about the men? I guess it keeps us on our toes to be creative!