Black Bean Quinoa Enchilada Bake

Quick Summary

Black Bean Quinoa Enchilada Bake- this hearty vegetarian enchilada casserole is a family favorite meal. Meat-lovers, vegetarians, and even kids love it! Serve with your favorite toppings and tortilla chips for dipping! This recipe also freezes beautifully!

This Black Bean Quinoa Enchilada Bake is in my top 5 favorite meals of all time and my family loves it too, even my kids! You HAVE to try it. I know it will become a favorite at your house too. It is always a crowd pleaser.

You get all of the delicious flavors of classic enchiladas, but in a hearty casserole that is made with quinoa, black beans, flavorful veggies, the best enchilada sauce, and lots of melty cheese.

We like to serve the enchilada bake with lots of toppings and tortilla chips. The salty chips are perfect for scooping up all of the cheesy goodness!

And the best part? The leftovers are fantastic and this recipe freezes well too. It really is a DINNER WINNER!

Ingredients

  • Quinoa– I always rinse my quinoa before cooking to get rid of the saponin and its bitter flavor.
  • Olive oil– you can also use avocado oil.
  • Onion
  • Garlic
  • Jalapeño– remove the seeds.
  • Bell peppers– you can use red, orange, or yellow!
  • Corn– I use frozen corn, but if corn is in season, you can use fresh corn kernels.
  • Lime Juice– always use fresh lime juice, not bottled.
  • Spices– cumin and chili powder!
  • Cilantro– chop up the leaves and discard the stems.
  • Black beans– I use canned black beans. Rinse and drain before using.
  • Enchilada sauce– I love using our homemade enchilada sauce, it’s the best, but store bought is fine too.
  • Cheese– use shredded Mexican blend cheese or cheddar cheese.
bell peppers, corn, and onion cooking in cast iron skillet with wooden spoon.

How to Make Black Bean Quinoa Enchilada Bake

(Scroll down to the recipe card to see the full recipe with ingredients and instructions).

  • Preheat the oven and grease a 9×13 baking dish with cooking spray and set aside.
  • Cook the 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.
  • 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.
veggies, black beans, enchilada sauce, and quinoa in glass mixing bowl with spatula and cup of cheese on the side.
  • 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.
black bean quinoa enchilada bake in pan topped with 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 before serving.
black bean quinoa enchilada bake in pan with wooden serving spoon.

Topping Ideas

When the casserole comes out of the oven, it is time to load on the toppings! Use your favorite, you can even let everyone customize their own.

black bean quinoa enchilada bake on plate with toppings and tortilla chips.

How to Store

The leftovers are SO good! Let the enchilada bake cool completely. Transfer to an airtight container and store in the refrigerator for up to 5 days. Reheat in the microwave or oven.

This recipe also freezes well. Place the enchilada bake in a freezer container and freeze for up to 3 months. Thaw in the fridge overnight and then reheat in the microwave or oven.

More Enchilada Recipes

black bean enchilada bake in pan with cheese, toppings, and wooden spoon scooping the casserole.

Black Bean Quinoa Enchilada Bake

This Black Bean and Quinoa Enchilada Bake is a family favorite! Kids and adults love it and the leftovers are great too! Serve with tortilla chips!
4.78 from 163 votes

Ingredients
  

  • 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
  • 1/3 cup chopped cilantro
  • Salt and pepper, to taste
  • 30 oz canned black beans, rinsed and drained
  • 2 cups enchilada sauce
  • 2 cups shredded Mexican cheese
  • Toppings: Sliced green onions, avocado, sour cream, cilantro

Instructions
 

  • Preheat the oven to 350 degrees F. Grease a 9×13 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.

Nutrition

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, enchiladas, vegetarian

Have you tried this recipe?

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Maria

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
    Came across this online and whipped it up quite easily and I’m not the best cook. Delicious and hearty with a bit of a kick. Thank you, this is a new favorite.

  2. 5 stars
    I have made this so many times I cannot count. Delicious! Even my old fashion/old school parents enjoy it.

  3. 5 stars
    I love this recipe! So easy, nutritious, and delicious. I opted for some chunks of mild cheddar mixed in rather than shredded cheese, with the shredded cheese on top. I added chopped yellow squash in with the peppers and corn, and served it with blue corn chips. It was great as leftovers too. It’s always the sign of a good recipe when you can customize easily and “play” with it using what you have on hand. Thank you so much.

  4. 5 stars
    This is a favourite, really nice. Just a note though that UK chilli powder is a lot hotter than USE one, so if you make the red enchilada sauce I strongly suggest you reduce the 4tbsps chilli powder to 1 and the 1tbsp in the main dish to half a tbsp , unless you like it really hair raising. Terrific recipe otherwise. Thanks for sharing

    1. What is Adele Horne latalking about? I see no mention of 4 Tb of Chili Powder in the recipe. No one has commented on it.

    2. The enchiladas sauce recipe has 3-4 tbsp chili powder.
      (Adele’s comment mentioned “if you make the red enchilada sauce” and there is a link to the enchilada sauce here in the blog before the recipe)

  5. 5 stars
    This was super fun to make and it came out OUTRAGEOUSLY delicious!
    My husband and kids LOVED IT!

    THANK YOU!!!!!!!

  6. 5 stars
    I just made this last night and its DELICIOUS. I didn’t have black beans, but added in some cooked chicken instead. This was so easy to make, I also can’t believe how easy it is to cook quinoa haha I fail at rice, so I’m so glad it worked out. I made sure to get an enchilada sauce that had no nonsense in it, and it was really what brought the whole dish together! I also had it warmed up at work today and it tastes just as good as it did out of the oven! topped with some sour cream and avocado – this is a new favorite!

  7. 4 stars
    Excellent recipe! I added a seeded minced jalapeño to the veggies and used 2 ears worth of freshly cut corn. Sauteed all veggies, garlic added last. -Added 3/4 c low-fat sour cream and blended it in with the veggies, spices, lime, Enchilada sauce, cheese and cooled quinoa.
    I made it early in the day, put it in a Pyrex, in the refrigerator until 70 minutes before dinner time. Baked covered 325.
    EZ…

  8. 5 stars
    This recipe is AMAZING!! I made it exactly as written. It’s going to be a regular meal in my house from now on. I served it with green onions, sour cream, and guacamole but it stands on its own just fine! Thank you so much for sharing!

  9. 5 stars
    I made this and it turned out excellent. I made a couple changes, I only used one regular sized can of black beans, and I made everything in one dish on the stovetop. I added my uncooked quinoa to the pan after everything was done sautéing and added 1c of water along with my entire can of enchilada sauce and simmered covered until done. I also left out the cheese so I could just add a little bit on top of I wanted to.
    It’s extra saucy without all the extra beans and soooooo so good!

  10. 5 stars
    We absolutely love this recipe! Quinoa is a great meat substitute if you don’t like meat. Thank you so much for sharing.

  11. CHILI POWDER: Are you referring to: (1) Chiki Powder BLEND of dried chilies and spices or (2) CHILI POWDER as in ancho chile powder, Chipotle Chile Powder, etc.?

    1. 5 stars
      I use basic chili powder and then I found a chili-lime spice blend and that’s delish too.

  12. I am making this tonight. Does the quinoa not get mushy from being cooked so much? Wondering if there is a way to cook it with the casserole rather than cooking it first then for another 30 minutes in the oven. Looks delish!

  13. 5 stars
    This is really good. I topped it with hot sauce, diced avocado, lime juice, and sliced green onions. Also made some enchilada sauce myself since it’s fairly easy.

  14. 5 stars
    I have to say that I have made this recipe so many times in the last 8? years, I’ve lost count. I’ve sent the link to countless friends asking for meatless meals. I’ve made it for family, friends, myself over and over and people request it when they visit. It’s amazing. I just made it again last night and I pour the sauce and quinoa into the pan with the sauteed veggies and stirred in a bit of cheese. We forgot to put it in the oven and it didn’t matter. We ate it with tortilla chips. We’ve eaten it on a bed of shredded lettuce, with tomatoes, black olives, sour cream taco sauce. I’ve served it with steak, shrimp, and chicken. I use red quinoa and people are surprised it doesn’t have any meat. I had to write a review as I’m eating it for lunch today. SO Flipping good! Thank you. I love your recipes.

  15. 5 stars
    Quinoa enchilada bake is one of our all time favorite recipes. We make it at least once a month and it’s our go to meals for meal trains and when we need to feed a crowd. Hot tip: If you like this bake, you’ll also probably like the Vegetarian Taco Skillet. We make that as often as this!

    Maria — I have a question. For all the times we’ve made this, we’ve never frozen it. You say it freezes well. Would you recommend freezing before or after baking? If before baking, how long would you bake for after taking it out of the freezer? Thanks so much!

  16. 5 stars
    This was a huge hit for my family. I took it to work for the girls to try and they loved it!

  17. 5 stars
    Outstanding recipe. I added roasted sweet potatoes for an elevated flavor, which brought it to swoon status. Easy to meal prep and toss in the oven when needed. I had some leftover rice, so I combined it with the quinoa. Easy and tasty meal for a crowd. Serve with tortilla chips, and you’ll be the hero of the night.

  18. 5 stars
    I’ve made this so many times and I never get sick of it. This last time I accidentally put 2 cups of quinoa, with the same amount of water. It made one big pan and one small round dish of casserole, and as the quinoa baked it absorbed so much more flavour being as it wasn’t filled with water. It also held its shape a lot better while serving! One of my all time favourites 🙂

  19. 5 stars
    Love this casserole!!! The quinoa being small and bitey takes on a corn meal texture to me.. so truly tastes like there is corn meal in it!!! Really delicious!!! Adding to my favorites!!!

    1. When freezing, do you thaw before baking or bake from frozen? Are baking times any different than what original recipe depicts?

  20. 5 stars
    We had this for dinner tonight. All of us liked it and I know I’ll be fixing it again. I had some sliced olives in the refrigerator that I added in otherwise just like the recipe. I liked the flavor with the enchilada sauce.

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