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.
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?
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.
Step-by-Step Instructions
Step 1: Roast the Sweet Potatoes and Peppers
Preheat the oven to 400ºF. Next, place the sweet potatoes in a 13x9 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.
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.
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!
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.
More Easy, Healthy Quinoa Recipes
Fiesta Mango Quinoa Salad
One Pot Moroccan Quinoa
30 Minute Loaded Quinoa Taco Salad
Quinoa Enchilada Bake (One Pan)
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
- ¾ tsp. chili powder, divided
- ½ tsp. kosher salt, divided
- ½ tsp. ground cumin, divided
- ½ tsp. garlic powder
- 2 bell peppers, roughly chopped (I use one red and one yellow)
- ½ 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
- ⅔ 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)
Instructions
- Preheat oven to 400ºF. Place sweet potatoes in a 13x9-inch baking pan; toss with 1 Tbsp. olive oil, ½ tsp. chili powder, ¼ tsp. salt, and ¼ tsp. cumin. Bake for 15 minutes.
- Remove pan from oven and add peppers and red onion. Toss with remaining 1 Tbsp. olive oil, ¼ tsp. chili powder, ¼ tsp. salt, ¼ tsp. cumin, and ½ 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.
Kim
This was so easy and so delicious. I didn’t have enchilada sauce so I used roasted pepita salsa. So Good!
Jamie Vespa
Hi Kim - I'm so glad the recipe was a hit! Thank you for taking the time to leave a review!
Angela
This is now a weekly meal at our house. So easy to make - and while it bakes, I have time to clean up the kitchen before the dish is done! Thank you, Jamie!
Jamie Vespa
Hi Angela - I'm so glad you enjoy this one!! Thank you for taking the time to leave a review!
Tamara
Wow! So good and so easy to prep! Super flavorful and hearty. Will absolutely make again. Thank you! 🙌🏻
Zoe
Loved this! Only baby complaint is that it took way more time to make then stated. Would def make again! Thanks for sharing.
Jamie Vespa
I'm so glad you enjoyed it, Zoe! Thanks for the note on timing, too!
Shani
Wow! This dish is so delicious! My husband claims it’s one of his favorites and my mother-in-law insisted on the recipe as soon as she took a bite. Thank you for the incredible combination.
Tonight we are having your Mole Poblano Chili for the first time. Looking forward to trying many more of your recipes in the near future.
Katie
We love this recipe! It has already become a regular in our household. I love that it all comes together in one pan and that there is no need to cook the quinoa ahead of time. Thanks for sharing this gem with us!
Jamie Vespa
Hi Katie, I'm so glad you enjoy this one! Thanks for taking the time to leave a rating and review.
Casey
This is the first recipe of yours that I have tried. It was DELICIOUS. Loved it so much, definitely a keeper. The sweet potatoes were especially delicious in it. My husband, who would rather eat a bowl of cold cereal than anything else, even had two helpings!
Jamie Vespa
Hi Casey! I'm so thrilled you and your husband enjoyed the recipe! Thank you so much for taking the time to leave a review.
Angela Dolan
Do you think I could sub butternut squash for the sweet potatoes?
Susan Macrae
Delicious. A real winner of a dinner.
Jamie Vespa
So glad you enjoyed it, Susan! Thank you for taking time to leave a review.
Taylor
So good and so easy — I made it while on a conference call. I’ve already sent two people the recipe! I’m going to poach an egg on top tomorrow for a breakfast treat.
Kira
This was so easy and yummy!!
Chelsey
I normally don’t take time to write reviews but I was so pleasantly surprised at just HOW good this was. My husband gobbled it up and we have plenty for leftovers!
Jamie Vespa
So glad the recipe was a hit! Thank you for taking time to leave a review!
Mariana
Major hit at my house!! Enjoyed the leftovers even more on day 2. This was is a winner!
Jamie Vespa
I'm so glad the recipe was a hit!!
Terry
My family loved this!! Probably the best vegetarian enchiladas I've had.
Heather Benoit
This looks delicious and I have all of these ingredients!
Jamie Vespa
Woohoo! I hope you enjoy it, Heather!
Heather
Made this tonight and am so excited for leftovers tomorrow for lunch! So good!
Jamie Vespa
Oh that makes my day! Thank you for leaving a review