Appetizer/ Main Dish/ Meatless/ Recipe

Quinoa Enchilada Bake

March 27, 2015 (Last Updated: June 24, 2019)

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Quinoa Enchilada Bake is a perfect vegetarian main dish or can be served as an appetizer dip with tortilla chips.

Quinoa Enchilada Bake served in a casserole dish topped with cheese.

I know what you’re thinking…Quinoa???  Didn’t you just post Quinoa Banana Bread?  I’ll admit it, I’m now obsessed with Quinoa.  It’s been in my pantry for a while and I have made it in several different dishes, but none have been very good.

We’ve just tolerated the dish and have never had any repeats.  All of the sudden, I’ve figured out how to incorporate it into dishes and they have been delicious and now I’m figuring out ways to add it to everything!

A white plate with a scoop of enchilada bake and flour tortillas.

My sister made Quinoa Enchilada Casserole at Christmas time.  I was skeptical, but pleasantly surprised.  It has taken me till mid-March to give it a try.  As much as my family loved this as a main dish, we decided it was also excellent as a dip!

I brought out the tortilla chips, and the kids each ate a huge amount of Quinoa Enchilada Bake!  We had it for a snack, we had it in our lunches and since we still had leftovers, we added some to our burritos.

While my husband still claims he’s not a fan, my kids love it!  I’m thinking if I didn’t tell Rod what he was actually eating, he would gobble it up!  Anything labeled as a super nutritious health food item is suspicious in his mind!

Fresh chopped avocados and tomatoes on topped of a casserole.

How do I cook quinoa?

When cooking quinoa, you want to first rinse it thoroughly in water. There is an outer coating that can taste bitter if you don’t rinse it off first.

Measure  desired amount of quinoa and pour it into a bowl. Fill the bowl with water and rub the grains with fingers. Then pour it into a fine sieve and rinse under the water again.  Follow directions for cooking on your package.

Most usually have 1 cup of quinoa to 2 cups of water. Boil water, add quinoa, simmer with lid for 10-15 minutes until all water is absorbed. Quinoa can be eaten hot or cold and takes on the flavor of whatever dish it’s in. Check out this recipe for additional steps on how to cook quinoa.

Quinoa Enchilada Bake topped with cheese and ready for the oven.

What ingredients do I need to make this quinoa enchilada bake?

  • quinoa
  • enchilada sauce
  • fresh or frozen corn
  • black beans
  • cilantro
  • cumin powder
  • cheddar cheese
  • Monterey jack cheese
  • Anaheim pepper

I use my homemade enchilada sauce in this recipe, but in a pinch, you can use store bought sauce.  I also use black beans in this casserole. Again, you can use my Instant Pot black bean recipe or buy a can of beans.

How should I serve this enchilada casserole?

  • 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

Can I make ahead of time and freeze?

Yes, this dish is freezer friendly.  To freeze:

  • Mix quinoa, enchilada sauce, corn, black beans, cilantro, cumin, cheeses and peppers together
  • Place in a sprayed glass baking dish
  • Sprinkle remaining cheese on top
  • Cover with foil and freeze
  • Thaw before baking

Quinoa Enchilada Bake on a Chip

Other Great Recipes with Quinoa:

Don’t forget to PIN for later! Enchilada Casserole in a yellow baking dish.

If you make this recipe, I’d love to hear about it! Leave a comment below or snap a picture and tag me on Instagram #beyondthechickencoop

5 from 1 vote
Quinoa Enchilada Bake served in a casserole dish topped with cheese.
Quinoa Enchilada Bake
Prep Time
20 mins
Cook Time
25 mins

Quinoa, black beans and corn make up this delicious enchilada bake.

Course: Main Dish
Cuisine: American, Mexican
Keyword: Enchilada Bake, Quinoa Enchiladas, quinoa recipes, Vegetarian Enchilada Recipes
Servings: 6 people
Calories: 346 kcal
Author: Kathy
  • 2 cups cooked quinoa cooled
  • 2 cups enchilada sauce
  • 1 cup frozen corn thawed
  • 1 can canned black beans drained and rinsed
  • 2 Tablespoon chopped cilantro
  • 1/2 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
  • chopped tomatoes
  • chopped avocado
  • chopped cilantro
  1. In large bowl mix quinoa, enchilada sauce, corn, black beans, cilantro, cumin, 1/2 cup cheddar and 1/2 cup Monteray Jack, and Anaheim pepper together.

  2. Place in a sprayed 9X13 glass baking dish.
  3. Sprinkle remaining cheese on top.
  4. Bake at 350 degrees for 25-30 minutes until bubbly.
  5. Add garnish

Recipe Notes

Canned chopped chilies can be used in place of the roasted Anaheim chili.

Can be used as a main dish, an appetizer and makes great leftovers!

To freeze, prepare through step three. Cover with foil and freeze. Thaw before baking. 

Nutrition Facts
Quinoa Enchilada Bake
Amount Per Serving
Calories 346 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 7g44%
Cholesterol 36mg12%
Sodium 1220mg53%
Potassium 438mg13%
Carbohydrates 39g13%
Fiber 9g38%
Sugar 6g7%
Protein 18g36%
Vitamin A 875IU18%
Vitamin C 6.6mg8%
Calcium 312mg31%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.

Recipe adapted from Damn Delicious

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  • Reply
    Fred G
    December 6, 2018 at 6:54 am

    5 stars
    Great idea for adding more protein

  • Reply
    Katie Crenshaw
    October 9, 2015 at 5:30 am

    I love quinoa! Making it into an enchilada casserole sounds so yummy! I will be trying this recipe!

    • Reply
      October 10, 2015 at 4:26 am

      I’m still surprised at the versatility of quinoa!

  • Reply
    Erin @ Miss Scrambled Egg
    March 30, 2015 at 3:57 am

    This would be the perfect appetizer for a Sunday Football game or summer cookout. Thank you for sharing. We love quinoa in my house. 🙂

    • Reply
      March 30, 2015 at 6:22 am

      Great idea!

  • Reply
    Kimberly @ KimRidge Farm
    March 27, 2015 at 5:00 am

    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.

    • Reply
      March 27, 2015 at 5:20 am

      Thanks Kimberly. I do rinse the beans before adding them. Sometimes their color will still run a bit making a dish looking unappealing.

  • Reply
    March 27, 2015 at 4:58 am

    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!

    • Reply
      March 27, 2015 at 5:18 am

      What is it about the men? I guess it keeps us on our toes to be creative!

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