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!
4.81 from 130 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
  • 1/3 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
    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.

  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!!!

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