Quinoa Enchilada Bake (One Pan)

5 from 24 votes
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Quinoa Enchilada Bake with sweet potatoes, black beans, and fire-roasted corn. This vegan-friendly enchilada casserole comes together in one pan and is perfect for meal prep or weeknight cooking.Enchilada quinoa casserole topped with avocado and cilantro

Why You’ll Love This Quinoa Enchilada Bake:

Is there anything better than a one pan meal? Because truly, they are weeknight saviors over here. Especially after I spend all day recipe testing and end up with a MOUND of dishes.

This enchilada bake is gluten free, rich in fiber, and packed with plant protein. It’s also very easy to make vegan/dairy free by using your favorite plant-based cheese. Both kids and adults will love it, and it holds up especially well for leftovers. Enjoy it for weeknight dinner or meal prep lunches throughout the week!

Easy, one pan, plus ready in right over an hour. Ready to meet your new favorite vegetarian recipe?Sweet potatoes, peppers, beans, sauce, and quinoa in separate bowls with ingredient labels

Recipe Ingredients

  • Quinoa: Quinoa is technically a seed, which makes it 100% gluten free. It’s also rich in protein and fiber, and one of my favorite grain alternatives to cook with. You can use white, red, or tri-color quinoa in this recipe.
  • Sweet Potatoes: This vitamin A-rich root veggie adds hearty texture and natural sweetness to the recipe. You can choose to peel, partially peel, or not peel (just scrub) the potatoes–your call! Alternatively, you can use peeled butternut squash.
  • Veggies: I love adding a mix of bell peppers, red onion, and frozen/thawed corn to this enchilada bake. Alternatively, you can use zucchini or yellow squash when it’s in season.
  • Enchilada Sauce: My go-to brand of red enchilada sauce is Siete Foods, which you can find at Whole Foods or Sprouts Market. However, feel free to use your favorite brand of store-bought (or homemade!) for this recipe.
  • Broth: For extra flavor, I love cooking the quinoa in vegetable broth. Alternatively, you can use chicken broth, bone broth, homemade stock, or water.
  • Cheese: Scatter monterey jack or pepper jack cheese over the quinoa enchilada bake for a rich, melty finish! Or, if making vegan/dairy free, use your favorite plant-based cheese.

Close up of quinoa enchilada casserole with a scoop taken out

Step-by-Step Instructions

Step 1: Roast the Sweet Potatoes and Peppers

Preheat the oven to 400ºF. Next, place the sweet potatoes in a 13×9 inch baking pan. Add oil, salt, pepper, and spices, and toss to coat. Transfer the pan to the oven and bake for 15 minutes.

Next, add the peppers and onions to the pan, along with another glug of olive oil. Toss to coat, and bake for another 15 minutes.Sweet potatoes and bell peppers in a white pan tossed with oil and spices

Step 2: Add Quinoa, Broth, and Enchilada Sauce

Remove the pan from the oven and give the veggies a toss. Next, add quinoa, corn, black beans, broth, and enchilada sauce, and mix to combine. Place the pan back in the oven and bake for 35 minutes, stirring once halfway through, until the quinoa is fully cooked.Quinoa, enchilada sauce, and black beans stirred into pan with vegetables

Step 3: Top with Cheese and Bake

Remove the pan from the oven and scatter cheese overtop. Place pan back in the oven and bake for another 10 minutes, until the cheese is melty and golden. If desired, broil for the final minute or two to make it ultra golden.

Remove from the oven and garnish enchilada casserole with avocado, cilantro, Greek yogurt/sour cream, or toppings of choice!Serving spoon in the corner of a pan of vegetarian enchiladas

FAQs and Expert Tips

What is a Good Melting Cheese for Enchiladas?

Either Monterey Jack, Colby Jack, or Pepper Jack are the best cheeses for enchilada dishes. However the key is to use freshly grated cheese, which will be free of any additives that could hinder meltability. So consider purchasing a block of cheese and grating it right before using.

How Long Does Enchilada Casserole Last?

This quinoa enchilada bake will last up to 5 days refrigerated. Especially since this recipe, in particular, is meatless, it lasts longer than chicken or beef versions. The 5 day fridge life is also what makes it a great contender for meal prep!

This recipe is also freezer-friendly! Simply place it in a freezer-safe Ziptop bag or Tupperware container, and freeze up to 3 months. When ready to reheat, let it thaw in the refrigerator overnight, or until no longer frozen. Then, transfer to a baking pan and reheat in a 300ºF oven until warm.

What to Serve with Quinoa Enchilada Bake:

The beauty of this dish is that it’s an all-in-one meal (therefore, no sides needed!). It has a great balance of protein, fiber, and satiating fats to keep you full and satisfied. However it terms of garnishes, you can’t go wrong with sliced avocado or Greek yogurt for creaminess. Additionally, I love adding a fresh herb element, such as cilantro.

How to Make Enchilada Casserole Vegan:

To make this quinoa enchilada casserole vegan, simply swap the cheese for your favorite plant-based shreds. I personally like So Delicious Dairy Free Cheddar Jack shreds, however they can be hard to find. Alternatively, Whole Foods 365 brand of plant-based shreds melt quite well.

Single portion of quinoa enchilada casserole on a white plate topped with avocado slices

More Easy, Healthy Quinoa Recipes

Fiesta Mango Quinoa Salad

One Pot Moroccan Quinoa

30 Minute Loaded Quinoa Taco Salad

If you give this recipe a try, be sure to snap a pic and tag #dishingouthealth on Instagram so I can see your creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!
5 from 24 votes

Quinoa Enchilada Bake (One Pan)

Quinoa Enchilada Bake with sweet potatoes, black beans, and fire-roasted corn. This vegan-friendly enchilada casserole comes together in one pan and is perfect for meal prep or weeknight cooking. 
Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 15 minutes
Servings: 6

Equipment

  • 13x9 inch baking pan

Ingredients  

  • 4 cups cubed sweet potato (about 2 medium sweet potatoes) (no need to peel)
  • 2 Tbsp. extra-virgin olive oil, divided
  • 3/4 tsp. chili powder, divided
  • 1/2 tsp. kosher salt, divided
  • 1/2 tsp. ground cumin, divided
  • 1/2 tsp. garlic powder
  • 2 bell peppers, roughly chopped (I use one red and one yellow)
  • 1/2 red onion, roughly chopped
  • 1 cup dry quinoa
  • 2 cups vegetable broth (sub chicken or bone broth)
  • 1 (15-oz.) can or jar red enchilada sauce
  • 1 (15-oz.) can black beans, drained and rinsed
  • 2/3 cup frozen/thawed (or canned) fire-roasted corn (optional)
  • 1 cup freshly grated Monterey Jack or Pepper Jack cheese (or preferred plant-based shredded cheese if making vegan/dairy free)
  • Sliced avocado, fresh cilantro, Greek yogurt (or sour cream) for serving (optional)
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Instructions 

  • Preheat oven to 400ºF. Place sweet potatoes in a 13x9-inch baking pan; toss with 1 Tbsp. olive oil, 1/2 tsp. chili powder, 1/4 tsp. salt, and 1/4 tsp. cumin. Bake for 15 minutes.
  • Remove pan from oven and add peppers and red onion. Toss with remaining 1 Tbsp. olive oil, 1/4 tsp. chili powder, 1/4 tsp. salt, 1/4 tsp. cumin, and 1/2 tsp. garlic powder. Place pan back in the oven and bake for another 15 minutes.
  • Remove pan from oven and add quinoa, broth, enchilada sauce, black beans, and corn. Stir well to make sure all ingredients are evenly distributed. Place pan back in the oven and bake for 30 to 40 minutes, stirring once halfway through, until quinoa is fully cooked.
  • Remove pan from oven and sprinkle cheese overtop. Place back in the oven for 8 to 10 minutes, until cheese is melted. Garnish with avocado, cilantro, and/or toppings of choice.

Notes

*STORE: This recipe will last up to 5 days refrigerated. Store in an airtight Tupperware container to prevent it from drying out. 
*FREEZE: This enchilada bake is also freezer-friendly. Place it in a freezer-safe Ziptop bag or Tupperware container, and freeze up to 3 months. When ready to reheat, let it thaw in the refrigerator overnight, or until no longer frozen. Then, transfer to a baking pan and reheat in a 300ºF oven until warm.

Nutrition

Serving: 1.25cups | Calories: 360kcal | Carbohydrates: 48g | Protein: 15g | Fat: 12g | Saturated Fat: 3g | Sodium: 890mg | Fiber: 9g | Sugar: 9g

I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.

If you love this recipe, please leave a star rating and review below!
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33 Comments

  1. Sarah S says:

    5 stars
    This is about to be my go-to dietetic internship meal prep recipe! I added some Greek yogurt and avocado for serving, and it was so satisfying. A flavor bomb of a recipe! Looking forward to enjoying this meal throughout the week!