Black Bean and Quinoa Enchilada Bake

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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!

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!
4.77 from 91 votes
Prep Time
25 minutes
Cook Time
35 minutes
Total Time
1 hour


  • 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


  1. Preheat the oven to 350 degrees F. Grease a 9x13 baking dish with cooking spray and set aside.
  2. 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.
  3. 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.
  4. 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 1/2 cup shredded cheese.
  5. 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.
  6. 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 Facts
Black Bean and Quinoa Enchilada Bake
Amount Per Serving
Calories 221 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g20%
Cholesterol 21mg7%
Sodium 917mg38%
Potassium 404mg12%
Carbohydrates 25g8%
Fiber 8g32%
Sugar 6g7%
Protein 12g24%
Vitamin A 1540IU31%
Vitamin C 37.4mg45%
Calcium 188mg19%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.

casserole, quinoa bake


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!

Maria Lichty

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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CommentsLeave a reply

  1. 5 stars
    This was a family adventure, so many hands in the kitchen preparing this yummy meal. We only changed your amazing recipe up a little – we added a small can of jalapenos and some fresh kale from the garden. Instead of using another pan, we baked it in the same pot that was used to prepare your Black Bean and Quinoa Enchilada Bake, the end result was more of a chili. Next time, we’ll have a bowl of tortilla chips on hand for dinner. So good!

  2. 5 stars
    This was really good. I made quinoa once before and it wasn’t great, but this is great way to eat quinoa because I just want more and more of it!

  3. 5 stars
    Our daughter-in-law made this for us and we are addicted!! Even my husband, who swore he hated quinoa, asks for me to make it!

  4. 5 stars
    Is this recipe on Yummly? I’ve just started using the app and have loved this recipe for years but cannot find it in there?

  5. 5 stars
    So good! I took to a potluck today and it was a hit!! I had to sub one can of pinto beans for one can of black beans as I only had one can black beans but I think I will continue to make it that way as it was good!!

  6. 5 stars
    My family LOVES this dish. I usually separate it into 2 9×9 pans – one for now, one for the freezer. My kids ask for leftovers of this meal. This is also my go to meal I take to families with new babies, illness etc – with a bag of tortilla chips & a green salad they’ve got an easy & delicious meal. Great recipe!

  7. 5 stars
    Such an incredible recipe! Used 3 different kinds of cheeses and topped each serving with avocado, sour cream with a little bit of cayenne and it was fabulous. Thank you 🙂

  8. 5 stars
    I love this, it’s absolutely delicious. I’ve just made it again today for my husband’s work lunches through the week and I’ve had to portion it up so that no one eats it all today. There’s no way it serves 8 – 10 in this house, more like 6 if you’re lucky lol. I can’t find enchilada sauce here in the UK so I make a batch of Cookie and Kate’s recipe and keep some in the freezer. I just miss out the chilli powder as the sauce has enough heat for us. Thanks for sharing such a fab recipe x

  9. I loved this recipe and so did my entire family. Only addition was a can of chopped green chilies and used veggie broth to cook quinoa in. Delicious!

  10. I split this into 2 smaller pans. Should I freeze the one we are not baking before baking or should I bake both and then freeze. If before baking, do you have tips on how long and how to cook after freezing? Many thanks.

  11. 3 stars
    This is very tasty. On a cold and snowy day, it felt like comfort food. My only complaint was texture – the casserole was too “goopy.”

  12. 5 stars
    I have to tell you this is one of my favorite dishes I’ve made it for my family (which they all love) and also shared the recipe with my boss (she runs the kitchen at a big retirement community) She has put it on the menu several times. Thanks!

  13. 4 stars
    Many times successful . Great to feed a crowd if they all like spicy food. However if not, it is easy  to control amount of spice added. 

  14. I love this recipe. Do you have an instant pot version? I just bought one and would like to use it for my favorite meals including this one. Thank you!

    1. Yes, you can half the recipe and use an 8×8 pan…or you can freeze the leftovers for another day!

  15. Hello, I’ve been reading several of your recipes and am surprised vegetarian food sounds so tasty! I was wondering if I could use frozen veggies instead of fresh, or if this would compromise the recipe. Well I look forward to hearing from you sometime.

    1. I’ve been a veggie for 29 years now (for ethical reasons & environmental too), & lemme tell you vegetarian food has come a looong way in terms of taste, variety, availability & accessibility. YAY! 🙂

  16. I’m not typically one to leave a review, whether it be negative or positive, but I feel the need to this time. This was hands-down the best dish I’ve cooked in a long time! My husband raved over it and said that the next time we have company over, this is definitely what I should make. Even my mother in law, who is a fabulous cook, loved it! Thank you for the amazing recipe!!

  17. I absolutely adore this dish which I have been making about every 6 weeks for the past few years- so thanks for such a winning recipe that my whole family gobbles up! We’re vegetarians here, & I’ve made this for many of my non-veggie friends who have been so wowed by it! 🙂

  18. My hubby and I absolutely love this casserole! I made only half because it’s just the two of us, but I did use extra enchilada sauce because we enjoy sloppy casseroles! Also we have been wanting to cut down on meat, so this is one very tasty way to do it . Thanks.

  19. 4 stars
    It was a great casserole. However it had WAY too many peppers for my kids. My wife and I both really enjoyed it.

  20. 5 stars
    Have made this about 1 million times. This is a weekly staple. I could eat it for all 3 meals a day for weeks on end and not get tired of it. We eat it with chips, sour cream, scallion, and avocado on top. And some Chili Lime Cholula. Now I’m hungry.

  21. 5 stars
    This was amazing! Even my picky teenage daughter and her friend devoured it. I did tweak it a bit to make it work with what I had on hand and use up some stuff. So I cooked the quinoa in veggie stock, used hot pickled jalapenos, one bell pepper so added more corn and baby spinach cut into ribbons. Left out the cilantro, but will have that next time for sure. Served with sour cream, avocado and tortilla chips. But the girls liked it better in mini pita pockets. We think it would make a great burrito filling.

  22. 5 stars
    The whole family loved it (even my mom, who hates anything that has “taco” flavours)!! It’s going into the rotation 🙂

  23. 5 stars
    This is my all time favorite recipe! I’ve been making it for years. Now that I’m vegan I just use a vegan cheese like VioLife or Follow Your Heart instead. Thanks!

  24. 5 stars
    I made this recipe tonight for dinner. It was pretty easy and quicker than I thought. My husband loved it. He actually said “this should be one of the meals we have all the time.” We tried it with whole grain tortilla chips and fresh guacamole added on top. So yummy!

  25. 5 stars
    Holy cow, this was good! And my “This would be great if it had meat in it” husband had seconds, and maybe thirds. Love that there was no defrosting necessary and came together so quickly. This will be a regular in my repertoire for sure!

  26. 5 stars
    Made this tonight, it was a hit with both my husband and son!! They liked the taste, texture and that it is also HEALTHY! Easy to make. I did make my own enchilada sauce from pantry staples. Definitely will make this again!

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