Black Bean and Quinoa Enchilada Bake

Black Bean and Quinoa Enchilada Bake-a healthy and delicious meal that will become a staple at your house!

Black Bean and Quinoa Enchilada Bake Recipe on Love this healthy meal!

I am finally starting to feel like a normal human being. I made some major progress this week. I got out of bed, worked out, left the house a few times, and even did some cooking! I made a Black Bean and Quinoa Enchilada Bake because I was craving Mexican food and it really hit the spot. It is one of the best recipes I’ve created in a long time and I don’t think it is because of my pregnancy cravings. Josh and Caleb loved it and I think you will love it too!

Black Bean and Quinoa Enchilada Bake on One of our most popular recipes! Everyone loves this recipe!

Black Bean and Quinoa Enchilada Bake Recipe on One of our favorite meals!

I was nervous about cooking with onion, garlic, and peppers since the smells are intense. Luckily, Josh came to my rescue and chopped all of the ingredients for me! What a guy! And he wore his ski goggles so he wouldn’t cry why chopping the onion.

Black Bean and Quinoa Enchilada Bake Recipe on

I sautéed the onion, garlic, peppers, and jalapeño. Yay for bright colors!

Easy Black Bean and Quinoa Enchilada Bake Recipe on

I also added in corn, cilantro, fresh lime juice, cumin, and chili powder. This dish is packed with flavor!

Easy Black Bean and Quinoa Enchilada Bake Recipe on Love this healthy meal!

In a large bowl, I stirred together cooked quinoa, black beans, enchilada sauce, and my colorful vegetable mixture! Dinner was already looking good! I added some cheese to the party and baked until bubbly!

Black Bean and Quinoa Enchilada Bake Recipe on Love this healthy and comforting dish!

I can’t even describe how good this Black Bean and Quinoa Enchilada Bake is. It is going on my list of all-time favorite meals. Really, what’s not to love? It has all of my favorite ingredients in one pan! It is the perfect meal!

I like to use our homemade enchilada sauce, but you can use store bought sauce too. 

Josh and Caleb ate their enchilada bake with tortilla chips. They used their chips to scoop up the cheesy quinoa and black bean goodness! I topped my portion with avocado slices! It is good however you want to eat it!

Promise me you will make my Black Bean and Quinoa Enchilada Bake! It is my new favorite recipe! I know it is going to be a regular at our dinner table!

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Black Bean and Quinoa Enchilada Bake Recipe on Great dinner idea! 

Black Bean and Quinoa Enchilada Bake

This Black Bean and Quinoa Enchilada Bake is SO good! Promise me you will make it. It is one of our favorite meals! I guarantee it will be a regular at your house!
4.78 from 95 votes


  • 1 cup uncooked quinoa rinsed
  • 2 cups water
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 jalapeño seeds and ribs removed,diced
  • 1 red bell pepper seeds removed, diced
  • 1 orange or yellow bell pepper seeds removed, diced
  • 1 cup corn frozen kernels
  • Juice of 1 small lime
  • 1 teaspoon ground cumin
  • 1 tablespoon chili powder
  • cup chopped cilantro
  • Salt and pepper to taste
  • 30 oz canned black beans, rinsed and drained
  • 2 cups red enchilada sauce
  • 2 cups shredded Mexican cheese
  • Toppings: Sliced green onions avocado slices, sour cream, optional


  • Preheat the oven to 350 degrees F. Grease a 9x13 baking dish with cooking spray and set aside.
  • Add quinoa and water to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Cover quinoa and set aside.
  • In a large skillet, heat the tablespoon of olive oil over medium-high heat. Add the onion, garlic, and jalapeño. Sauté until softened, about 5 minutes. Add in the peppers and corn. Cook for about 3-4 minutes. Add the lime juice, cumin, chili powder, and cilantro. Stir to combine. Season with salt and pepper, to taste.
  • In a large bowl, add the cooked quinoa and black beans. Add the sautéed vegetable mixture and stir to combine. Pour in the enchilada sauce and stir. Add ½ cup shredded cheese.
  • Pour the black bean and quinoa mixture into the prepared baking dish. Top with remaining shredded cheese. Cover the pan with foil. Bake for 20 minutes, then remove foil. Bake an additional 10 minutes, or until the cheese is melted and edges are bubbling. Remove from the oven, and let cool for 10 minutes. Garnish with toppings, if desired. Serve warm.
  • Note-this recipe freezes well! If you need the recipe to be gluten-free make sure you use a gluten-free enchilada sauce. We like to serve it with tortilla chips.


Calories: 221kcal, Carbohydrates: 25g, Protein: 12g, Fat: 9g, Saturated Fat: 4g, Cholesterol: 21mg, Sodium: 917mg, Potassium: 404mg, Fiber: 8g, Sugar: 6g, Vitamin A: 1540IU, Vitamin C: 37.4mg, Calcium: 188mg, Iron: 2.5mg
Keywords casserole, quinoa bake

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Black Bean Quinoa Enchilada Bake is a family favorite dinner. Even the kids LOVE this quinoa casserole. Bonus-it freezes well too! #vegetarian #glutenfree #quinoa #dinner Visit for more simple, fresh, and family friendly meals.
Black Bean and Quinoa Enchilada Bake-a healthy and delicious meal that will become a staple at your house! #vegetarian #glutenfree #quinoa #dinner Visit for more simple, fresh, and family friendly meals.
This Black Bean and Quinoa Enchilada Bake is SO good! Promise me you will make it. It is one of our favorite meals! I guarantee it will be a regular at your house! #vegetarian #glutenfree #quinoa #dinner Visit for more simple, fresh, and family friendly meals.
A healthy and delicious meal that will become a staple at your house!  This gluten-free black bean and quinoa enchilada is the answer to your simple dinner nights. They are the perfect enchilada bake for tortilla chips as well! Try making this recipe!
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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. 5 stars
    This is a must make. Here’s what I did: no onion or jalapeño. (No onion due to personal preference; no jalapeño because my mom doesn’t like spicy dammit.) I didn’t have quinoa (that wasn’t expired dammit) so I used rice. (Good but I think that the texture of quinoa will be so much better when I make this again!) I halved the black bean amount and doubled the corn amount. (I really don’t know why.) I didn’t mix all the ingredients up in a separate bowl and then put it all in the baking dish as that’s one more thing to wash. Everything went into the baking dish dammit. Oh and I never have the right cheese so I just use what’s available. And that’s it!

    It is wonderful with tortilla chips. Would also be great in a tortilla. Heated up leftovers the next morning and put an egg on it. Yum!

  2. 5 stars
    Delicious! I added browned chorizo sausage. It was a real hit with my family. I think it would be great in a wrap with sliced avocados and sour cream. Thank you for a great addition to our family meals.

  3. 5 stars
    I’ve made this one other time and loved it, then kind of forgot about it. I’m a bit tired of the some old things so made this again tonight. SOOOOO good. I did it as written and use Las Palmas red enchilada sauce. I truly think this recipe is a winner!

    1. I have the same question.. What is a serving, or, how many servings does this recipe make?

      I have enjoyed this dish many times.. It is wonderful!! Always cooked by someone else, who has forwarded me this link to the recipe! I am eagerly looking forward to cooking this!

  4. 5 stars
    This has become an absolute staple in our house! I love making two batches and freezing one. Great for meal prep!

    1. This might be a silly question, but how do you freeze it? Does it bake from frozen or do you have to set it out to defrost first? (I’m new to freezer meals). TIA!

  5. 5 stars
    I always double this recipe because my family loves it so much and we all want it to last more than one or two meals. When I tell my kids what’s for dinner, they say, “yesssss! I love that!” And it’s all healthy! This is also my go-to meal when I want to deliver a meal to a friend who’s just had a baby. It transfers and reheats easily and I can also deliver as a freezer meal if necessary. Can’t say enough great things about this- thank you!

    1. 5 stars
      We loved this, even my little kids ate it right down! We topped it with chopped tomatoes, avocado, green onions & sour cream.

  6. 5 stars
    This was the first recipe of yours we tried a few years back and we love it! We have started making our own enchilada sauce as we moved to London, UK and our local grocery stores don’t stock it. It’s easy and very good.

  7. 5 stars
    This is so yummy! I even had some for breakfast this morning. 🙂 I used green enchilada sauce instead of red and also added some shredded chicken I had cooked with Ro-tel in my instant pot. YUM. And when I entered the ingredients on my nutrition app – it is good for you, too! Low fat, strong in potassium and protein, and even low sodium which is a must for me. Thank you!

  8. 5 stars
    Really good. My whole family loved it, even though none of us is a huge fan of quinoa. So healthy, filling and economical, too. Perfect for big families with hungry teens.

  9. This recipe is sooooooo good!! It is as good as advertised!! Added some ground turkey for some extra protein. This will be a staple In our house for sure.

  10. Just wondering if you think using green enchilada sauce instead of red would ruin this? My husband and kids prefer the green sauce but I really want to try this!!!

  11. 5 stars
    This was a new take on a family (meat) favorite and it did not disappoint. I did not have peppers, so I added diced tomatoes, zucchini and carrots. I also used kidney beans and black beans instead of all black beans. Topped it with sour cream and served with chips. This was fabulous and will make it again.

  12. I made this from your recipe the first time. The second and then on, I added cooked chicken. Divine! After the first time, I divide the mix in half and freeze half, or gift a neighbor or friend with dinner? Superb! Thx!

  13. 4 stars
    Delicious! I omitted the jalapeño due to my kiddo but otherwise absolutely awesome. Served with lettuce and guacamole and homemade corn chips.

  14. 5 stars
    I absolutely LOVE this recipe, as does my family. We recently moved to the UK where canned enchilada sauce is hard to find. I started making it and it’s so easy – with ingredients most have in the pantry. This is the recipe I used. Maria, I didn’t come across one from you!
    This was so easy to make vegan for a friend by changing the cheese.
    I find this recipe is a bit time consuming but so worth it. If you love it make sure to make a double batch and freeze (i freeze it pre-baking) to eliminate prep next time!

  15. 5 stars
    Yes love this recipe! One of my go tos for new mamas. But I am wondering how to freeze it? Do you just put foil over it to freeze or…? Do you bake first then freeze or…?

    1. You can freeze unbaked or baked, both work! I usually freeze baked because I freeze leftovers.

  16. 5 stars
    Such a delicious meal! I cooked the quinoa in chicken broth for more flavor, but that was my only modification. I used the Frontera brand of red enchilada sauce. So good!

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