Go Back
+ servings
Quinoa Enchilada Casserole in a white pan topped with avocado slices

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. 
Course Dinner, Main Course
Cuisine Mexican
Diet Vegetarian
Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Servings 6
Calories 360kcal


  • 13x9 inch baking pan


  • 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)


  • 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.


*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.


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