Black Bean Quinoa Enchilada Bake

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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!


  • 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.
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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!
4.68 from 333 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 enchilada sauce
  • 2 cups shredded Mexican cheese
  • Toppings: Sliced green onions, avocado, sour cream, cilantro


  • 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.


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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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. So happy you are feeling like a normal person! And, what a nice hubby to do all the chopping for you,…the sweetest! This looks to die for! The quinoa, the melty cheese, the zestiness….yum!

  2. So glad you are feeling better!!!

    Yum! You enchilada bake looks out of this world! Love everything about it, it’s just beautiful!!!

  3. I love the colors in this! Glad you’re feeling better and…congrats on the big news! That is so exciting! 🙂

  4. Can’t wait to try this… I make something similar, but love the thought of adding the enchilada sauce! Thanks for sharing 🙂

  5. This recipe looks delicious and it is exactly the type I have been looking for. I am still getting used to quinoa and this makes it easy!

  6. Lovely! A quick and easy quinoa-based dinner is a winner in my book! Any ideas on how to make this without cheese (dairy allergy and fake cheese is gross to me)? This dish looks very yummy, but I wasn’t sure if it would get dried out without the layer of cheese. I love the avocado idea, but only one other member of the family likes avocado, so I can’t use that as a sub. Help! This would make a perfect dinner otherwise. Plus, I have to find more ways to get my father-in-law (who wants to like quinoa but is having a hard time doing so) to like quinoa and more fun and healthy dinner ideas for my mother-in-law to make now that they are retired and focusing more on health!

    1. You can leave out the cheese and it will still have plenty of flavor. I would only bake it until it is heated through…so it doesn’t dry out. Maybe about 10 minutes or so?

  7. I’m so glad you’re finding foods that taste good again!! I remember all I wanted was carbs and cheese for so long!! This looks like the perfect healthy balance.

  8. So happy to hear you are feeling a little better! I have tried quinoa 2x and not been happy with the “mouth feel”. This looks yummy so I will give it a go-want so much to integrate quinoa into our recipe world- maybe 3rd times a charm!

  9. Hm, good idea about the ski goggles! I’ve also found that wearing contact lenses helps (as opposed to wearing glasses, for those of us who need vision correction).

  10. Glad to hear you are feeling a little better! Can’t wait to dig into this enchilada bake, it looks like the perfect weeknight meal!

  11. Next time, I’d love a photo of y’all in the kitchen together donning ski goggles 😉

    If we lived closer, I’d love to cook for you so you wouldn’t have to smell anything! Feel better soon, pretty Mama! 🙂

  12. This looks so yummy! Have you ever tried it with a green enchilada sauce? It’s my favorite, so I was just wondering….

  13. Hi! This looks delicious. I was wondering what red enchilada sauce is? I suppose it’s just in the Mexican section of the grocery store? I’ve never seen it, though I’ve never looked for it before. Is there something else I could substitute, such as tomato sauce or salsa?

  14. That really does look yummy, and I have most of the ingredients already on hand, going to try this one soon for sure!

  15. This looks so good! I’m obsessed with Mexican food so I am always looking for new ideas like this!

  16. Maria,
    Congratulations! I just now saw your post about baby #2! I am so happy for you guys. Oh, and this looks super yummy! I will probably make it soon with homemade vegan cheese. 🙂

  17. I promise, I will make this! It looks phenomenal – what a perfect winter dinner! Glad you are feeling a little better!

  18. I know I will love this dish as much as you all did! What fantastic flavors and ingredients! I’m glad to hear that you are well enough to be back in the kitchen!

  19. I absolutely love this idea! Looks so good! When I was pregnant with out third child, I was craving Mexican food like crazy! And it had to be really spicy! 🙂 Glad you are feeling better, Maria!

  20. I made this for supper tonight. It was delicious. We made some enchilada sauce for it. We love quinoa at our house. Will definitely make again. I love how colorful it is.

  21. I made this last night for the family. Because my kids don’t prefer quinoa, I made half with brown rice and half with quinoa. Oh my goodness was this delicious! I felt like I was enjoying a Mexican specialty at a restaurant. Everyone simply loved it. You don’t even think about meat because it tastes so good! I used frozen roasted corn from Trader Joes and then topped with the remains of some tortilla chips and some avocado. This is now a family favorite regardless of it being meatless. But, don’t try it because you are cutting down on meat, try it because it’s so darn delicious.

  22. I just made this for dinner tonight and it was delicious! Thank you for the awesome recipe. Even my husband who is scared of quinoa loved it! 🙂

  23. I did make this last night and it was very good! I like that my family kept asking if it had tomatoes in it (red peppers)! I do not like tomatoes so I could really enjoy this dish along with my family! I have to say, 2 cups of shredded cheese was not “smothered” – I would consider adding a little more 🙂

  24. Love this! I made this today. I sub. the jalapeño for green chillies and made my own enchilada sauce. I have to say this is a must try! thanks!!

  25. Do you have the nutrition breakdown on this wonderful recipe? I am a CHIPs participant and I want to share it with my CHIPS club. In order to do so, I must provide the nutrition breakdown info (calories protein, per serving, etc.) I was thinking of making it vegan using vegan cheese and vegan sour cream.

    It sounds delish! Thanks! Becky

  26. maria, made this for dinner the other night and this dish is a winner! it was so hearty on a cold night and SO flavorful. my kids gobbled it up. we served it with tortilla chips.
    glad you’re feeling better. thanks for a great recipe.

  27. Hi! I just found your blog via pinterest. I am going to make this recipe this week, and am wondering if there is a brand of enchilada sauce you recommend or if you make your own. Thanks!

  28. Made this dish for a pot luck, and everyone loved it. There where 28 people there. Shared you web site with all.

  29. Made this last night…it was delicious! Even better the next morning inside of an omelet with tomatoes & avocado on top mmmm mmmmm!

  30. awesome dish, maria!! we made it the other night and it was so hearty and flavorful. our kids gobbled it up too. I’ve already shared it with a neighbor and it was a hit at their house too. this one’s a keeper. thanks! (and glad you’re feeling better…) :0)

  31. Ooohh!! This is sooo good!! I baked this for supper tonight and it was a huge success! Thanks for the recipe! Next time, I’ll try to make an Italian version of this!

  32. Any thoughts on adding a little nutritional yeast to this to add a little vegan cheesiness? Would there need to be a little more liquid to compensate for the added powder?

  33. Made this last night for my family and it was absolutely perfect! One of the best casserole dishes I have ever had. I was afraid that the other members of my family would not like the quinoa, but I was wrong. I can’t wait to make this again. Thank you so much for this fantastic recipe .

  34. absolutely loved this recipe! i made it for dinner tonight and will definitely be making it again! genius!

  35. Made this Sunday. I loved it and my husband just raved over it. He likes the quinoa even better than similar dishes I make with brown rice. Maybe it was the enchilada sauce too! He said definitely a keeper he raved over leftovers for the past two days also. Great job!

  36. made this for dinner last night but assembled and froze it the night before. i borrowed america’s test kitchen’s recipe for homemade enchilada sauce and it was delicious. thanks for the recipe and congrats!! 😀

  37. Looks fabulous! Love that it has quinoa in it, yum. Glad you are feeling better, I sure don’t miss feeling like that 😉

  38. This looks amazing! My husband and I love your site and I think 65% of what we make is actually from it! 🙂 I’m always looking for good “freezer” friendly meals, I go to school Monday/Wednesday nights, and he isnt so savvy in the kitchen so I need something he can just warm up. Thanks for all the great ideas!!

  39. This looks great! Just one quick question: when you say it freezes well, do you mean the baked recipe’s leftovers freeze well or that it freezes well after assembly prior to baking for a later straight from the freeze meal? Just curios. Thanks in advance!

  40. Delicious! I made this for lunch today and it’s perfect. I love quinoa and this gives me another new recipe…thanks so much! Love your recipes.

  41. Do you have a recommendation or recipe that you used for the red enchilada sauce? This recipe is already on my menu for the next week!

  42. This was delicious!! My 16 year old son has been vegetarian for years making dinner a struggle to find things he will eat… This was a huge thumbs up for him!! Thank you!!

  43. I made this dish over the weekend and you are correct, it is fantastic. I have cut it into 9 servings and I am bringing it as my lunch on top of salad with shredded carrots and avocado. Do you happen to know about how many calories this is per serving?

  44. This was so yummy!! I made it this week for me, my husband and my two year old and we all devoured it! I topped mine with avocado and sour cream and my husband and son had their’s with roasted chicken (I’m a vegetarian). Since finding this recipe on pinterest I have been stalking your blog for more yummy vegetarian dishes – your presentation is so pretty! I want to move in & eat dinner at your house!!

  45. This looks really tasty! I think it’ll be on our menu this week. Do the leftovers freeze well or only before baking? Thanks!

  46. Hello!

    Making this now and I have put it in the oven , but you state to remove foil. I think you must have forgot to include in the directions when I am supposed to put on the foil?


  47. Recipe looks delicious and I really want to try it I read all the comments in the hopes that you had a nutritional breakdown available. If you answered their questions you did so by email so here goes: I have a very regimented diet due to boring health issues. Your recipes can fit on that diet if I have the nutritional breakdown to determine the correct portion size for me. I had planned to bake this in muffin tin to keep portion sizes controlled. Just need to know the current nutritional breakdown- especially carbs, cal, and fats. Thanks

  48. Very good! I also added ground beef, turkey would be good also. I think this would be good on a tortilla. First time with quinoa, really liked it!

  49. This is fantastic! It’s going on my list of casseroles to share. I have one ready in my freezer now! Thank you!

  50. OMG thank you for the amazing recipe! I’m a quinoa newbie, so I’ve been on the lookout for some recipes but have been a little shy trying something. I was drawn to your recipe by the array of colorful veggies and the gooey, cheesy top so I knew it had to be good, I just didn’t realize HOW good! Even my meat-loving, quinoa-fearing boyfriend said, “wow, this is really good for healthy food,” and then proceeded to help himself to seconds. We ate it with a dollop of light sour cream and a few tortilla chips.

    The only little tweaks I made was when making the quinoa I cooked it in chicken broth and a some spices for extra flavor, and made my own enchilada sauce. This will definitely be a new staple in my house. Thanks again!

    1. Making this for dinner tonight. You said you made your own enchilada sauce.  Hi would I do this ? I would love to make my own husband an I need to watch the salt. The stuff you buy in the store is very salty.

  51. I made this last night for a Mexican-themed dinner party and it was delicious! The only change I made was using green enchilada sauce (not fans of the red) and we used reduced-fat Mexican blend cheese. Soooooo good!

  52. Thank you for this deliciously, healthy recipe! I made it for my husband & mom, & it was a HUGE hit! Seriously, my mom got a second helping, stating, “you know I’m not actually still hungry. It’s just that it was SOOO good, I had to get seconds!” Isn’t that an awesome compliment?! It was just the reaction you’d want, when you home cook someone a meal! My husband said, “this is delicious babe. Please be sure to add it into your menu arsenal!” I was SO happy & pleased with myself! Oh, & by the way, in this household ‘salsa verde’ rules the land. Therefore, instead of using the red sauce the recipe calls for, I used a mild green enchilada sauce. Never the less, I definitely want to try making it again, this time, using the red sauce. With that said, it was still wildly successful with a green sauce. The other deviation I made, was with beans. I ‘thought’ I had a couple of cans of black beans on hand, alas I did not. Therefore, as is sometimes required in cooking, I ‘made due’. I used one can of pinto beans, & one can of white beans. I was thrilled with the response I received from the meal, so I’d say it worked out just fine, & the type of bean you use, can be interchangeable. However, I definitely want to recreate the dish, upholding the integrity of the recipe, & this time using red sauce & black beans. Thank you for your creative recipes, your fun family stories, pictures of your adorable son Caleb, as well your precious child to be, & in general, for sharing your lives with the Internet community. I look forward to reading about the daily ‘happenings from Two Peas and their Pod! 🙂

  53. I made this – it was our first time eating quinoa! 🙂 My husband said the texture reminded him of ground beef – which is great because we really don’t cook with ground beef these days so this makes you not even miss it! I also made your veg quinoa chili this past weekend – so yummy!

  54. For anyone interested, I calculated the calorie content through my fitness pal and the calories for 1/8th of the recipe is about 286, 3.8 g fat, 18.4 g protein and 7.8 grams fiber. This is without any of the optional toppings. I also used fat free shredded cheddar cheese instead of mexican cheese.

  55. Please help! I am just about to make this, but had to make my own enchilada sauce b/c I couldn’t buy it anywhere! The problem is, the sauce already has a full jalepeno, 2 Tbsp of chili powder, and a lot of the other ingredients you said to add. I’m afraid if I add them again it will be WAY to strong. Any suggestions??

    1. I guess it depends on how spicy you like your food! If it already has a jalapeno, I might tone it down a little.

  56. I just finished the last of the leftovers. SOOOO good. Even my meat-loving boyfriend loved it, he had “thirds”! Thank you!

  57. This was delicious! I think next time I will add more cheese to the inside. And for some reason I imagined a soft boiled or fried egg sitting on top! Will try that next time.

  58. Snowed in on business in NYC and have been going thru all your wonderful recipes! Can’t wait to make this when I get home this weekend!!!

    Thank you!

  59. Made this the other night and followed the recipe to the letter. Came out delicious! I added a little hot sauce and some cooked chicken. It’s wonderful by itself. We filled whole wheat tortillas with it and wrapped them into burritos and loved it. Definitely going to become a staple in our household.

  60. Made this awesome recipe last night – and it was DELISH. My boyfriend being an all-time meat lover, it was the first time he actually accepted eating with delight a recipe with quinoa in it. And he LOOOOVED it too. This is def going to be a regular at our house from now on! Thank you!

  61. Made this over the weekend! I loved it! Amazing! It’s a great couples recipe. My boyfriend enjoyed helping me make it together and his been asking to make it again tonight ! Thanks for the great recipe !

  62. I’ve never had quinoa until a few weeks ago and love it. I’ve also been looking for freezer recipes and this looks really good.

  63. I made this tonight and it was DELICIOUS! My partner loved it too! Definitely a permanent recipe! Thank you for sharing! ~~HUGS~~ 🙂

  64. OMG this was delish! This is definitely getting added to my dinner rotation. I can’t wait to eat leftovers for lunch tomorrow!

  65. Hello! I made this for dinner tonight (just finished scarfing it down about five minutes ago, actually!) and I had to come and say how absolutely wonderful this meal was. I made the recipe in 2 different baking dishes, one with beans and one without (we have an avid bean-hater in the house haha) and they were both so flavourful, colourful, and with just the right amount of heat. Thank you SO much for sharing, it won’t be long until this is on the menu again 🙂

  66. Seriously, this is the most amazing dish! I don’t generally care for enchiladas, and my husband really doesn’t care for quinoa, vegetarian dishes, or basically anything remotely healthy. We both LOVED this! The recipe says it serves 8-10 so I almost cut it in half but I’m so glad I didn’t because it was gone in two days. Thank you so much for the recipe! I’ll definitely be making it again.

  67. wonderful dish. thanks for the post. new to your site…
    However, unless you are the worlds fastest chopper, can opener, multi-tasker the prep time might need adjusting 😉

    Thanks again! Delish!

  68. I made this a few weeks ago for the first time and loved it! Thank you for sharing the recipe. I’d like to take this to a retreat and was wondering if I should make this and freeze it prior to cooking it or should I cook it first and then freeze? Also, can I take this from the freezer straight to the oven or do you recommend thawing first?

    Thanks so much for your help!

  69. This was awesome! A big hit with my family, but we like things a little hotter. Added some Tabasco and more chili powder. I added one more can of black beans as well! Thanks, this is a great recipe and even better as leftovers the next day.

  70. I made this tonight and it was fantastic! My 7 and 4 year old helped make it and the whole family enjoyed it. We didn’t have jalapeños but it was still full of flavor. We added scallions, avocado, and cherry tomatoes as garnishes. Thanks for a quick and tasty recipe. This will definitely be one of our staples!!

  71. 10 minutes prep time? It took me an hour. Maybe I’m slow, but I don’t know how anyone could do this in 10 minutes.

  72. Oh my! This was so easy and so delicious. One of my husbands long time regular meals he makes is enchiladas and this recipe with quinoa was just as good, if not better, and is definitely better for us. I’ve already added it to my recipe book marked as a favorite.

  73. I’ve been trying to use quinoa more. It’s so good, and so good for you! I loved this recipe. Delicious, and we’ve had plenty for leftovers. I think I’ll be making this often! Thanks!

  74. I can’t wait to try this. Lovin the flavor of enchiladas lately and who doesn’t love quinoa these days. It’s been a little while since I’ve made it and this will be the perfect way to get back in the groove. 🙂

  75. Curious if anyone has tried this in a crockpot. Did you used cooked quinoa or uncooked? And would you need to add water if you used uncooked?

  76. We just fixed this tonight for dinner. My 11 year old helped combine all the ingredients. It was excellent! My husband actually argued with me because he could not believe it did not have ground beef in it. This is my first experience with quinoa, and I am going to look for more recipes that use it.

  77. I have made this 3 times in the last two weeks. We really love it! I was surprised at how much flavor was in it. We made the knock-off Cafe Rio lime cilantro sauce to serve with it and used tortilla chips to dip in. Thank you for a really delicious recipe!!

  78. I make this almost every week since I came across this recipe! My whole family (even my meat-loving husband) really loves it! I make my own enchilada sauce which works great!

  79. I made this for dinner when I had my vegetarian friends over….we all LOVED it! It has such great flavor and I loved all the bright colors! This recipe is a keeper for sure!

  80. This is so very good…the recipe is large for 2, so the leftovers were frozen, and then reheated later. That worked very well, and the quality was still excellent. This has become a favorite for both of us.

  81. I made this tonight and it is really good! thanks so much for a great recipe. The best part is that the leftovers will taste even better. if you have never cooked with quinoa before, this is the recipe you should make first.

  82. Oh. My. This was absolutely delicious. I left out the jalapeno b/c my family has wimpy tastebuds. Also added 1 lb ground turkey, 1 extra cup of corn, and then a little more sauce. This stretched it enough for two meals for my family – one for tonight and one to freeze. Thank-you for a brand-new, great way to use quinoa!

  83. Made this back when you first posted it. My husband loved it! So much, actually, that he asked I make it for a church supper. Just made three batches for tomorrow.

  84. I made this for dinner and am enjoying the leftovers for lunch today, and as we all know, leftover casseroles are always even better! A great recipe, and I’ll surely make it often. I left out the corn simply because it “doesn’t like me”, LOL.

    Thank you for inventing this great recipe.

  85. I’ve made this twice in the past few weeks– once for my boyfriend and last night for my parents. They are all meat eaters so perhaps a bit skeptical that it didn’t have any… however, they all LOVED it! This is one of my new favorite dishes and they’ve all asked for the recipe, thank you so much for a tasty, healthy meal!

  86. OMG!!! I just made this! Can I say it is one of the best things I’ve made from Pinterest!!!!!!!!!!!! It was sooooooooooooooooooooooo good!!!!! Thank you for the recipe!!

  87. This dish was so so good. I made it for my sister-in-law and brother for when they came home from the hospital after having a baby. I needed something that was meat-free and gluten free and that my brother would like. I’m hoping that there are leftovers for me, but I doubt it!

  88. Your blog has become my favorite go to blog for good recipes. I’ve loved everything I’ve tried so far. Thanks!

  89. I made this and it was great. I used Daiya so there was not dairy and it would not all fit in the baking pan, so I used it on top of oven baked nachos: very good. Another note, I used jarred tomato sauce as I didn’t want to used canned enchilada sauce and it turned out really well, I just used some extra spices.

  90. This was wonderful, thank you! Great flavors and balance of all of the ingredients. We will add this to the regular rotation of “Meatless Monday” meals.

  91. Just finished making this and it is sooooo yummy! I added a dollop of plain Greek yogurt on top as a sour cream sub. and I also sprinkled some broken rice chips on top for a little crunch. Thanks so much for the recipe <3

  92. Oh. My. God. This recipes ROCKS! It is SO delicious, SO easy to prepare, SO nice to have leftovers for lunches!! Thank you so much for sharing your amazing recipes! Keep up the amazing-ness 🙂

  93. I saw this on pinterest and I made it for my friend who is a vegetarian. It is AMAZING! One of my favorite recipes I have ever made. I have had leftovers for days and have not gotten tired of eating it! My husband loved it too!

  94. This dish was awesome-full of flavor. I made it with one can of enchilada sauce as I felt two cans would be too soupy and salty and it turned out perfect.

  95. I made this with some help from my mom and it’s so good and easy! I am 14 and I could make it! This was a hit and we surprised my sister and my dad and they loved it! We all love quinoa and this made us love it more thanks to you and your geniousness 🙂

  96. This was just delicious – my husband at first thought this was made with ground beef! Sneaky vegetarian meal success! This is definitely going to be in my meal rotation wheelhouse.

  97. OH, this is so yummy! Even the natives here in NM love it! Anyone have any suggestions to round out the meal for guests? Thanks!

  98. I discovered your blog when searching for a recipe for sausage tortellini soup. I made that for the first time back in November. I did not realize you had such an array of recipes at first. A few weeks ago I tried your Lemon Orzo Salad with Asparagus, Spinach and Feta. A few days ago I did a test try of macaroon nests. I plan on making more for Sunday. Tonight I tried the Black Bean Enchilada casserole. It was loved by all. I will certainly make it more. Actually, I will repeat all the ones mentioned. I have passed word along to friends as well. Thank you for your delicious, healthy recipes. Congratulations on your pregnancy.

  99. This is an amazing dish .I have made it several times. We don’t get tired of it and the leftovers are a bonus.. Don’t use all the cheese and still it is great. I used fresh corn and had time to make my own sauce. thanks so much I will keep watching out for new recipes from you.

  100. Great recipe. We added sliced chicken breasts. The kids put a few spoonfuls of the casserole in a soft flour tortilla shell. I couldn’t find enchilada sauce so I used salsa.

  101. This dish was absolutely amazing! This is my first try at one of your recipes and it was to die for! I was worried that it was going to be dried out, since most quinoa casseroles I have made are not moist, but it was perfect. Thanks!

  102. I made this tonight for my 17 yr old boy and he loved it and that is the true test for me. I grilled some plantains and served them on the side. Thank you and great recipe.

  103. This has been on my list of things to make for a while now and I finally made it this week. My husband and son (14 months old) loved it! It was sooo good! Such great flavor and easy to make.

  104. This is such an axinhly tasty and healthy recipe. It’s not easy getting black beans in Australia, but I am such a convert after having them in the States. Organic food stores do have them – sometimes dried, sometimes tinned. This will definitely become a “regular” in our house. The extra bonus is that it is a vegetarian meal that th man raved over instead of calling it “hippy” food – first time he has eaten quinoa without complaint!

  105. Way too spicy for my little ones, big fail for us, had to scramble to find something to feed them for dinner.

  106. I made this several months ago and enjoyed it. My husband prefers green enchilada sauce, so I’m going to try it again this week with green sauce, and also some queso fresco or ranchero.

  107. I just wanted to comment and say thank you so much for this recipe. I made it a few days ago for dinner and it was delicious! I substituted chopped zucchini for the frozen corn because I have one eater who doesn’t love corn. The zucchini was tasty. This recipe is going in my keeper file!

  108. I made this two weeks ago,so amazing. I didn’t have any frozen corn on hand and it still was so good. Am making again this weekend. Thank-you for this great recipe.

  109. Oh my gosh! This was a little time consuming but worth every minute! It was absolutely delicious! We don’t like spicy so I left out the jalapeño and cut the chili powder to 1 teaspoon. We topped it with fresh chopped mango which was soooo good! Thanks Maria!

  110. I made this today as written. My husband said he could “eat it all day long” which is an amazing compliment! Thanks for the great recipe.

  111. My husband and I made this together last night and we both LOVED it. This will definitely be a repeat recipe! Thank you for sharing!

  112. Made this for Bunco the other night and it was a BIG hit! I am not a cook and it was so easy to make. Thanks for the great new recipe! I will make this again…and again…and again!

  113. Just had your black bean and quinoa enchilada bake. Loved it! What flavour. It says it freezes well. Is that before you bake it or after?

  114. This looks yummy. I love black beans and Mexican food. I was wondering, do you eat this as a side dish or an entree? My husband loves meat, so I’m not sure he’ll eat this as a main dish w/o meat. Do you think this dish would come out well with some ground turkey meat (perhaps if it was seasoned with a taco meat seasoning packet?) i really want to try it, but since I’ve never cooked this dish before i’m wondering if the meat would somehow mess it up or make it taste weird.

  115. i made this for dinner tonight and it is pretty gosh darn tasty! I made the quinoa the day ahead which saved me some time. heats up great in the microwave as well. Thanks!

  116. Made this dish tonight exactly as posted and it came out downright DELICIOUS!!!! I knew it was going to be good because I couldn’t stop “taste testing” before it went into the oven….and that was before the ooey gooey cheesy goodness was on top! Husband was a huge fan and for once my 2 yr old picky eaters ate it up!! Score! Thanks so much for another great recipe!!! Can’t wait for the leftovers tomorrow!

  117. I made this tonight and it was delicious! I have only made two other recipes with quinoa and was very disappointed. I am so glad that I didn’t give up on it and came across this recipe!! I made it without jalapeño (store was out) and cilantro (completely forgot to buy it) and it was still packed with flavor! I will definitely be making this again.

  118. Make sure to buy gluten free enchilada sauce — most does contain gluten! This looks like a great recipe!

  119. I just made this and it was fantastic! So flavorful. I cut the cheese in half and didn’t feel like I was missing anything. Thanks for a great recipe!

  120. Made this tonight, it was SO good. Served the jalapeños on the side so my kids would it eat. Took a little persuading but once they actually have it a chance they liked it. I served it with blue corn tortilla chips but my husband put his in a tortilla. Delicious!

  121. Made this last night my whole family loved it and it’s still so yummy the next day for lunch chilled. Great recipe thank you

  122. This recipe is probably the best thing i’ve ever made! I’ve shared it with all my friends and they agree! So healthy which is a huge plus.

  123. My two teen boys weren’t excited about a meal with no meat, but they changed their minds real fast after they tasted it, and requested we have it often. I loved it too! So delicious!! Thank you!

  124. Wow!!! You are right, this recipe is delicious and full of flavor! I will definitely make this again. Also, thanks for the tip about this recipe freezing well! It will be a part of my meal prep in the upcoming weeks.

  125. Hi I’m excited to try this but I would like to make a double batch but I’m curious how I go about freezing it. Do I put everything in a zip lock bag and when I’m ready thaw it out and then cook it? Would love your thoughts and help?



  126. Made this tonight! Soooo delicious! I found an enchilada sauce with green chiles in it rather than using a jalapeño soooo good! Thanks for the recipe.

  127. Found this recipe awhile back, and a friend and I keep trading tips on modifications. Made it last night with spinach and zucchini instead of bell peppers, and used hatch chile enhilada sauce.

    I honestly don’t think there is a bad way to make this recipe. It comes out amazing every time!

  128. I have made this several times and plan to make it again tonight! It is really great and also freezes well.

    @Christina, I made a double batch while I was pregnant so I could stash food in the freezer for after baby’s arrival. I made the recipe exactly as is and let it cool. I then scooped out (large) servings into Ziploc freezer bags. We defrosted the bags in the fridge the day before we wanted to eat them. You could, of course, also defrost in the microwave.

  129. My husband and I have made this a few times already and it has become one of my favorites! We are actually making it again tonight and adding chicken. Thanks for sharjng a healthy and delicious meal with us!

  130. This is one of my favorites of your recipes! Definitely a go-to in our house 🙂 I just noticed the note about freezing well. Yay! Would you freeze it prior to baking or after?

  131. This is a very addictive recipe!!! I make this on a very regular basis so I can always have some in the freezer. I never thought that I would actually crave something other than sweets, but this recipe is that good! Thanks so much for sharing!!!

  132. When I print your recipes, the little picture in the upper right hand corner is missing on the copy. Is it possible to allow the picture to be included, too?! I’m always more motivated to make a pictured recipe. Thanks for looking into this!

  133. Well, that’s a keeper. I whipped it up this evening after work. That’s a lot of chopping so next time I’ll chop the night before, but I got five strong votes for entering this recipe into the regular rotation. The youngest wanted to be sure that I wouldn’t relegate it only to Meatless Monday and that the dish would be eligible for preparation regardless of the weekday. Thank you so much for dreaming this one up. I was too lazy to prepare a casserole dish and baked it in the large sauté pan I used to prepare the diced vegetables. It seemed to work out.

  134. This dish is absolutely amazinggggggggggg! Anyone on the fence about quionoa needs to try this out. I just made it and I could eat the whole pot. So flavorful and fresh!

  135. We cut the recipe in half for 2 people, and added chopped yellow beets (cooked) that we had left over (no cheese though). Very good! Also can top a serving with a sunny-side egg – very pretty and delicious.

  136. Wonderful recipe. Quinoa tends to be so bland–simple way to boost the flavor is to slit a jalapeno pepper and cook it with the quinoa. Adds a mild bright note without being too spicey. Thank you

  137. Made this tonight… incredible! Thank you!! I made it with homemade enchilada sauce from “The Garden Grazer”. So good, and worth the effort to use homemade enchilada sauce. Thanks again.

  138. This was my first quinoa dish, what a fantastic blend of flavors. I suggest using 1 TEAspoon of chili powder instead of a tablespoon. Added some chicken for the carnivores and it was extremely good!!!

  139. This looks delicious. I am also pregnant right now and in the process of collecting recipes for freezing in preparation for baby’s arrival. Do you think this one could be frozen at some stage and later popped into the oven? Or would the texture become too mushy? I’ve never really frozen quinoa before.

  140. My husband and I loved this dish! I can’t believed I waited so long to try quinoa. We didn’t miss the meat at all and that’s saying a lot for 2 carnivores !!! We started the New Year with a goal of cutting down the am’t of red meat we consume and attempting meatless Monday. It shouldn’t be a problem if vegetarian meals taste as wonderful as this recipe ! Thanks! I enjoy your blog and subscribe.

  141. I am in love with this casserole! Being new to GF eating *sigh* I want all of those flavors I love in one place!!

  142. I’ve made this a couple of times. It is delicious! I water sautéed my veggies, and did not use cheese. However I did add some precooked cubed sweet potatos. And a little extra line juice. Super easy and Hubby loved it.

  143. I made this tonight added some zucchini and carrots and salsa instead of enchilada sauce….I just do not like enchilada sauce I think lol….I had to stop myself from eating all of the mix before I added the sauce and cheese it was soooooo yummy!

  144. So delicious! Has definitely become a staple in my home. I also add some sweet potato – must try! I cut it up in tiny pieces, sauté in a little olive oil and when they’re finished cooking I add some cinnamon and cayenne pepper.

  145. This was absolutely amazinggggg! I followed the recipe exactly but i did add some sliced olives on top before baking and a little sour cream on top when serving. OMG i could have eaten the whole pan!!! Will def be adding this to my recipe book..Thanks!!!

  146. Fantastic recipe.
    We altered by doing the following:

    -No jalepeno
    -whole wheat couscous instead of quinoa
    -No Cheese
    -Only one cup of enchilada sauce (that’s all I had)

    And it was absolutely fantastic. Thanks for sharing! Hope the modifications I did can help others who are dairy free, or allergic to quinoa, or not crazy about too much spice, or all three like my house!

  147. Just wanted to comment on this because I’ve actually made the recipe and followed the ingredients and directions – it was fantastic as is! Makes a ton so I cooked the whole pan and then transferred half into freezer meal for another night. Avocado is a must garnish, and adds so much to the dish! I liked dipping a few chips too into the mixture. Yum!

  148. This dish is SO good (and it’s healthy)!! I have made it 6 times now… And I’m a college student just feeding myself! It freezes great so I always make this when I need to stock up my freezer. Thank you so much for sharing, it is already a staple! I use salsa instead of enchilada sauce and it’s great.

  149. This was amazing!!! And it made a huge dish so my little family has leftovers for days!!! Great great recipe! I will browse your blog for more… 🙂

  150. Looks so delicious!! I’m kind of a cooking newbie – do you bake casserole, then freeze it once it’s cool? Or bake unfrozen, then thaw & bake?

  151. This is REALLY good! I followed the recipe and didn’t change a thing. I had it for lunch and dinner! Will definitely make this again!

  152. Loved this! Turned out great, made great leftovers, and was so easy. I think it will replace traditional enchiladas in our house!

  153. Hi there. This recipe sounds so delish – my husband and I just love Mexican food!
    Could you tell me what sort of ingredients (or a substitute for) Enchilada sauce contains? Don’t think we get that here in NZ. Thanks heaps (:

  154. I enjoyed trying something new.. but I did not use all the chili powder, in fear it would be too hot.
    It was not… and hubby wanted it to have a bit more spice.
    Next time, I think I will add some taco seasoning.
    I will try this again.

  155. I made this last night. It was easy and fun to prepare, and it was DELICIOUS. I followed the recipe exactly – other than including cilantro, because I hate it. I also only had one can of black beans, but I had a can of a tri-bean blend (including black, red kidney and pinto beans) that I subbed for the other can of black beans. I topped it with avocado, green onion, fresh jalapeno and sour cream. Just fantastic. This was my first time cooking with quinoa. I love Mexican food, and this really hit the spot without overloading me on calories. Thanks for posting!

  156. I love this recipe. Fellow Aussies – I use one can of black beans and one jar of Mission Foods Black Bean and Chipotle salsa to replace the red enchilada sauce. It gives it an awesome smoky, chipotle flavour and has beans in it as well.

  157. OMG this was delicious!! I was pleasantly surprised because i thought this might come ut very plain tasting.
    The things we did change though were to use more than 2 cups of the enchilada sauce AND use seasoning salt to season the food instead of just regular salt and pepper (although we did also use black pepper).

    I am on a Candida diet/ Low carb diet and this did not bother me or cause any symptoms.

  158. I made this recipe probably 5 times and have to admit that I loooove it. It’s so flavourful and crunchy. I was bit hesitant with quinoa as I have never tried it before. It turned out to be delicious. It’s healthy and relatively quick to prepare. Thank you so much for sharing this recipe xx

  159. My whole family lived this. We ate it with avocados & tortillas chips. It got my kids back eating quinoa! I’ll def make this again.

  160. My whole family loved this. We ate it with avocados & tortilla chips. It got my kids eating quinoa again! I’ll def make this again.

  161. Made this for my family . It was delicious . . . ! Even my meat eaters were skeptical & loved it. I have already shared your recipe with 3 other people . They can’t wait to try it .Thank you for sharing

  162. I am going to try this recipe and freeze for my daughter and hubby, who just had twin girls! Is it best to bake the casserole first, and then freeze? Or assemble, freeze, thaw, and bake when ready to eat? Thanks in advance! 🙂

    1. I like to bake it and then freeze it so then you just have to reheat it! Congrats to your daughter!

  163. I have been made this recipe a bunch of times now and we love it!!
    I had to leave a comment to say that I started making wraps out if the mixture and putting them on my panini press…..oh my word, amazing!!!
    Thanks for a fabulous recipe! ❤️❤️

  164. Would couscous work in place of the quoina? I thought I had quoina but only have couscous and am not able to get to the store to get the quoina.

  165. Thought I would leave an actual review telling others how it TASTES. I will tell you that is tastes AMAZING. I followed the recipe step by step. I only added about 1.5 cups (maybe a little less because I didn’t want it to be “wet.” I used picked jalapenos instead and replaced the quinoa with brown rice (quinoa is expensive and I only had brown rice.) Those are about the only changes I have made. Yummy! I will definitely make it again. Thank you for the inspiring recipe!

  166. Maria,

    Made this tonight and it is wonderful! Thank you for sharing. This will convert my husband to quinoa, hopefully.

  167. Made this for the family tonight and it was gobbled up!! My 10 year old’s favourite meal is chicken enchilada, but he said that this was just as good, if not better. Thank you 🙂

  168. Hello! I made this recipe tonight. It is absolutely marvelous. We don’t eat cheese but it was delicious without it. Thank you for sharing!

  169. Just made a batch of this, froze a few portions and gobbled one up as dinner. It is an absolutely amazing recipe! I’m a student and it’s so difficult to find time to cook nutritious meals and also keep costs down at the same time. But this recipe ticks all the boxes, thank you so much!

  170. We love this! I am thinking about doubling up and freezing one. Do you freeze it before or after baking it? (I am thinking before, but can’t hurt to ask). Thanks for such a good recipe!!

  171. ABSOLUTELY AMAZING INGLY DELICIOUSNESS THANK YOU SO MUCH FOR SHARING YOU TOO BABY FOR GIVING MMMY THE CRAIving LOL myb18yr old newbie turned vegetarian loves it as much as i do so when I make it o course i share with him and when he takes off to college I’LL make sure he hasthe recipe. Thanks again. Any others just as yummy you can share? TIA

  172. My 14 year old is a very picky eater, usually picking any trace of a vegetable out of all the food she eats. I was prepared to have the old stand-in (grilled cheese) ready to go, but she gobbled this up and told be dinner was phenomenal. Wow! We ate it with tortilla chips and sour cream + have plenty of leftovers!

  173. if u want to make this recipe ahead of time and freeze would u cook everything and then place it in the freezer? When ur ready to eat u would put it back in the oven!? I’m an expecting mother and would like to stock my freezer before the little one gets here. Thx!

  174. I made this last month and after eating it, I knew this is the one I’m going to give as Christmas gifts to friends. I did just that and oh my everyone liked it and they’re asking for the recipe. I love your blog and your recipes 🙂

  175. Thank you for this amazing recipe!!!
    Made this tonight and it is simply divine!
    This will definitely be one of our regular family dinners!!!!!!!!

  176. I made this tonight. Almost loved it   I used canned enchilada sauce and it was too spicy for my husband and almost too spicy for the rest of us   I definitely will make this again but I will make my own sauce so I can control the heat.  I used a mild version of the enchilada sauce.  Wud hate to try the hotter versions   I think I wud also add more cheese in the casserole because I love cheese lol  
    I think this may become my go to recipe for a meatless meal.  Thanks

  177. Hi Maria, I just made this for dinner and it is SOOO good! I love your blog – as a former vegetarian who still loves lots of meatless meals, and cookie addict, it is perfect for me! Thanks for all the great recipes!

  178. I made this tonight (1/18/16), and it was delicious! I have not been a huge fan of quinoa in the past, but this is a way I can enjoy it. My husband loved it as well. We ate it topped with sour cream, green onions, and sliced avocado, with corn chips. It was a perfect weekend meal. It does take a lot of time to prepare all of the vegetables, but it was worth it.

  179. Made this tonight.  Added ground turkey for the carnivores in the family.  Everyone liked it.
    Thank you for the recipe.  🙂

  180. I made this recipe tonight and it was a big hit in our house. I shared it on Facebook with my friends!!!!!! Love twopeasandtheir pods ❤️

  181. This has become my most favourite thing to eat. I make one every Sunday and eat it through the week. Super Yummy. Super Heatlhy. and Super Sharable : )

    1. I should also say that I mix some 0 fat plain yogurt, diced green olives and avocado for the topping. OH MY!!! 

  182. This recipe is great!!! But I really don’t see how you can prep all of the ingredients in 15 minutes unless you have a sous chef. More like half an hour or more

  183. Can you email me with the nutritional value of this recipe?  I love making it and is really delicious!!! It would be so valuable to many of us if you did this with all your recipes.

  184. We made this tonight and it was delicious!  My daughter and husband said they want this on a regular basis!  I love that it is a healthy dish that tastes so good!
    Thank you!

  185. So. This has become my favourite vegan dish and I make it ALL the time. I substitute diaya for the cheese and I add in chopped mushrooms to make it a bit more substantial. Other than that, it’s perfect just the way it is. Thanks Peas (and Pods) for this amazing recipe. 

  186. You had this single gal at “it freezes beautifully”
    Looks like a lot, so first try will be a half batch

  187. This is an awesome recipe! I make it almost weekly. I like a little bit of heat, so I include a some of the jalapeno seeds. 
    My hubs thinks that if something doesn’t have meat in it – it isn’t a meal. The first time I made this recipe I added a little bit of rotisserie chicken (nice addition – but not necessary!). After that, he just assumes I put meat in it! Yay for veggie night! Great, great recipe!!!

  188. We love this recipe, Maria. My husband has many food allergies and can’t do dairy. So I made a vegan cheese sauce (made from potatoes, carrots, and spices) to replace the cheese. We couldn’t stop eating it! Plus since it made such a huge pan, I divided it for two more meals. I realize this is an old recipe but I recently found it. Congrats on the second baby (who is probably a toddler by now?)

  189. How spicy is this? It seems like a lot of chili powder, my husband can’t have anything to spicy. Any ideas?

    1. I don’t think it is too spicy, but if you are worried you can reduce the amount of chili powder.

  190. Just wanted to let you know that this is TOTALLY a staple in my sister’s house and she passed along the recipe to me! Thought you might get a kick out of the fact that she has affectionately nicknamed it “Quinoa Bean-oa” (keen-wah bean-wa). Even her 1 year old daughter knows how to say it! Thanks for a great recipe!

    1. I haven’t tried using a packet, but if you like the packet seasonings it should be ok.

  191. Thank you so much for this receipe!!! I made this tonight and absolutely loved it! I am a vegetarian, my husband ( who is not) enjoyed it too!  

  192. my whole family LOOOOVES this recipe! I make two at a time and freeze one so that we always have a back up dinner on busy weeknights!

  193. This recipe is incredible.  Great for those who try to stay on a low glycemic  diet who crave Mexican food.  

  194. Made this yesterday and it’s really good. Would also be good if some soy-rizo was added, maybe next time! Loved it!

  195. I have a question about freezing this recipe. Would you do everything except the final bake? Is that when you’d free it? I want to make this for a friend who is going through health issues and it’d be nice for her to be able to pull it out if the freezer to cook when she needs it. Thanks!

    1. I like to bake it and then freeze it so I can just reheat it. You can give it to her unbaked and she can cook the whole pan from the freezer, it will just take longer.

  196. Excited to try this! The stores near me don’t carry enchilada sauce (I know, go figure) and I’ve never tried it. Buuuut, maybe it wouldn’t be too bad with taco sauce? I sure hope so ’cause that’s what I’ll be using. 😀

  197. Hi, made this for dinner tonight and cant wait to try it…do you have any ideas of the calories for this dish …either the whole thing or servings would be great to know..thanks so much…this is our first attempt at Meatless Mondays so im excited.

  198. What would be a good replacement for Enchilada sauce, not sure I can buy it around here? Or maybe a great recipe for it?

    1. If you can’t find it, you can make your own. Google enchilada sauce. I don’t have one on our site yet. I should post one soon:)

  199. This is amazing!!!! I cannot believe how much I loved it because I’m not a huge quinoa fan. SO GOOD and leftovers are even better!!! This one is going straight into my Favorites folder.

  200. I’ve made his recipe maybe 10 or more times in the last couple of years, so I thought it’s about time I comment to say it’s SO good you guys. Sometimes I add chicken to give it a little more substance but it’s not needed. It’s a go-to and family favorite, do yourself a favor and go all-in with the fixins, especially green onions!

  201. I made this and it was delicious!! Thank you so much for the wonderful vegetarian recipe! I had mine with some salsa and green onions. Yum! Do you have the nutritional information available?

  202. I made this today and I LOVE IT! I don’t normally make main dishes that have no meat in them but I thought this sounded too good to pass by. Really delicious. And enough to take with me for lunch at work. Yummy!!! I did make one variation–used cayenne pepper instead of chili powder because I love cayenne pepper.
    Will make this again!

  203. This looks perfect for this time of year…and love the note that it freezes well…that’s always a plus!

  204. I made this on Sunday and have been enjoying it every night since! Such a winner! Took no time at all to make and tastes so hearty and warm even though it’s actually super healthy! 

  205. I made your enchilada bake a few times and my family loves it. I’ll keep in my rotation. Thanks for sharing.

  206. This was delicious! I made it with one can of black beans and one can of red kidney beans, and some homemade enchilada sauce.
    Definitely a new favourite!

  207. So delicious! It’s really easy to make, I made my recipe with chicken and added all of the same spices to it. Very convenient, fast and packed with flavor. I really like the idea of adding enchilada sauce. Adds a really interesting taste and gives the dish a lot more oomff! Nicely done, thank you for sharing.

  208. New to freezer meals.  Need helping making this into a freezer meal.  Do i cook it then freeze it or just mix it all together then freeze it?

  209. Would this hold up okay if I prepared it the night before and refrigerated and then baked it when I get home from work?

  210. I’m allergic to quinoa and also have celiac. What would you recommend replacing the quinoa with? I know I could use brown rice in stead but wondering about any other celiac-friendly grains you think might work. Millet? Amaranth? Love your suggestions! 

    1. You can do either, but I usually defrost ahead of time so it doesn’t take as long.

  211. 5 stars
    This is one of my go to recipes. Everyone totally loves it and I’ve even made it as a dip recipe. When I am pressed for time, I buy frozen bell peppers with onions and it’s a snap to  make. Try it, you won’t be disappointed!

  212. What brand of enchilada sauce did you use. I usually use las palmas but it’s usually to spicy for my kids in a casserole. It’s perfect on enchiladas because Im able to control hown much sauce goes on top of their enchiladas.

  213. 5 stars
    ummmmm so as soon as I found this trophy of a dinner the recipe sold me! so I headed straight to the store and let me tell you I just got done and I’m so in love I couldn’t stop saying how In love I am my husband,toddler,infant couldn’t get enenough either oh and my 4 legged daughter hehe it is going straight in my recipe book I’ve been looking to expand my vegan/vegetarian choices and I’m so glad to add this to the book try u wnttttttt regret it

    1. I am so glad this recipe was a hit with your family! Thanks for letting us know!

  214. 5 stars
    I made this tonight and it was SO GOOD! I added chicken because my husband thinks you can’t have dinner without meat (trust me, I know there was plenty of protein in this but he’s stubborn in that respect!). I loved it with chicken but can totally see why the original recipe would choose to leave out chicken (or similar protein) …unless you have a husband like mine or really want the meat, you really don’t need it. 
    Only change I made was to add a small can of green chiles. 
    Definitely a re-do!

  215. 5 stars
    This is a really solid recipe and a delicious meal. It makes a lot, and the leftovers tasted at least as good after a couple months in the freezer.

  216. 5 stars
    This is a great recipe. My wife and I make this weekly and have leftovers several times a week. We’ve been doing this for like a year

  217. 5 stars
    Wow – so good! my boyfriend was raving about it. I like that there is actually a bit of a kick to this. super easy recipe and a very filling dish.

  218. 4 stars
    As a new vegetarian and a lover of Mexican food, I stumbled over this recipe. I loved it! Next time I will use less enchilada sauce, as it was a bit too wet for me, but the flavours were awesome. We ate it with some guacemole and tortilla chips on the side. This recipe will be a staple in our house.

  219. 5 stars
    I did half quinoa and half brown rice. Added a can or fire roasted tomatoes and only one green pepper (didn’t have any yellow or red) added some Sadies Salsa also for heat and flavor. So flippin good! My husband can’t believe there’s no meat in it ! 

    1. I don’t make it very spicy so our boys can eat it, but I bet it is good spiced up! Glad you liked it!

  220. 5 stars
    This is so good. I’m making it tonight, however I am Using it as my filling for stuffed peppers. The remaining I am baking separate. I love making this. It also freezes well so I have good go to meals when there’s no time for to pack a lunch. Goes well with Greek yogurt and avaocado as topping. 

  221. 4 stars
    This is indeed delicious and so healthy! I am vegetarian and trying to eat more protein, so this really helped out. One small thing – 15 minutes is pretty optimistic for prep time, it practically took me that long to get out all the ingredients and grease the pan. (But it was worth it!)

  222. I am making this for a freezer meal as a gift for a friend who just lost her mom. What are the baking instructions for this meal if it’s frozen? Thank you!!

  223. If you wanted to expedite things (not that this isn’t a quick meal) could you make the quinoa ahead of time? If so, would you mix everything together and then refrigerate? Or would you refrigerate the cooked quinoa and then mix before baking?


  224. 5 stars
    My kids and grandkids loved this recipe even though I’m the only vegan in the family!!! My son asked for leftovers for lunch today!!

  225. 5 stars
    Since I had some leftover chicken  and butternut squash, I left out the quinoa, used only one can of beans, and added about 2 cups of each of shredded chicken and cubed squash. So great!

  226. Love this recipe! Made it twice so far! I make my own easy red enchilada sauce too.
    Thank you for all your great recipes!

  227. 5 stars
    Loved this. I brought to several pot lucks and got rave reviews from folks who don’t eat quinoa! I roasted the peppers first for a richer flavor. For my second attempt, i brought the sour cream an cheese on the side to accommodate my vegan friends.

    1. Loved this. I brought to several pot lucks and got rave reviews from folks who don’t eat quinoa! I roasted the peppers first for a richer flavor. For my second attempt, i brought the sour cream and cheese on the side to accommodate my vegan friends.

  228. 5 stars
    Delicious recipe! I changed the cheese to make it vegan, and left out the jalapeño since I use homemade enchilada sauce (too much heat otherwise). This is a go to comfort food that you don’t have to feel guilty indulging in! It’s even better as leftovers, if there are any. Thank you for sharing this recipe. 

  229. 4 stars
    I have made this before and love it!
    My carnivore husband loved it!!!!
    My question is, can I make up day before and then just bake day of?

  230. 4 stars
    This is yummy! I cut the recipe in half since it’s just for my boyfriend and I. I used small red beans since I didn’t have black beans. I also added a chicken breast that I had cooked in the crockpot w/salsa, then shredded. I will definitely make this dish again!

  231. Made this tonight and it is so good! My husband went for seconds and thirds! I could not find gluten free enchilada sauce at my store so I subbed salsa. I will find it for next time though.

  232. 5 stars
    We loved this! Even the super picky 16 yo dd ate two helpings. I made it without the cheese but had grated cheese for a toping. It was awesome. I sent it on to all of my adult children as well. 

  233. 5 stars
    I made this for a potluck with mostly meat eaters and received so many compliments! Delicious and easy to make plus it’s pretty dang healthy. You can’t get much better than that!

  234. this is a delicious family staple in our house and is very easy for even my kids to make! to make it on a weekend it is the best and to heat it and eat it on a weekday is even better.

  235. 5 stars
    I have made this three times. My household is gluten free and vegan due to allergies. We used Daiya cheese and this recipe is great. Every one has loved it from the youngest child to the pickiest eater. It freezes well and makes a quick and easy supper of the longest of days.

  236. I tried this recipe last night on a whim because it just looked so good. It certainly didn’t disappoint! Just thinking I could add ground turkey or chicken breast to take to the next level. Awesome dish!!

  237. 5 stars
    Made this in my crockpot 6 hours on low i added 1 skinless boneless chicken breast didnt have cilantro but for garnish i added chopped avocado and green onion…. yummy makes alot so i am going to freeze some for a later day…

  238. 5 stars
    Made this for a party a couple weeks ago with green sauce and it was an it was a hit! I want to make it for a party tomorrow a well… any idea how long it should go back in the oven and arc what temp to reheat and surve?

    1. You can reheat at 350 just until the cheese is melty, it will probably take 20 minutes?

  239. where do you get the non dairy cheese. I can’t eat cheese but I could probably try the non dairy cheese.

  240. Any idea of the nutritional content in this recipe? Calories, carbs, fat, protein and sodium?

  241. I’m not familiar with enchilada sauce. You don’t include a recipe for it, so I assume it’s something one picks up at the grocery?

  242. 5 stars
    I made this yesterday and it turned out amazing! I’m trying to incorporate some healthier dishes into my diet and although I’ve never had quinoa before, I love Mexican food so I decided to give this a try. I stuck to the recipe as written, except for using maybe a tad more cheese on top (I just couldn’t help myself – I love cheese!) I was very surprised at how delicious it was. I had a friend stop by unexpectedly shortly after it came out of the oven and the house smelled so good she had to have some and loved it as well. Will definitely make this again!

  243. 5 stars
    Made this last night and it was a definite hit with my whole family (husband & 17 yr old). I replaced the corn with diced zucchini due to preference and didn’t add the cilantro….again, just preference. Avocado and a little sour cream on top….yum! Can’t wait to have leftovers today! Thanks for the awesome, easy recipe Maria!

  244. This turned out absolutely DELICIOUS!! First time with quinoa for my 2 little ones:) Thank you! Definitely a keeper! I read a lot about quinoa and its health benefits are really interminable. One has to go include it in their diet.

  245. 5 stars
    I made this for my grandson’s birthday party and had several requests for the recipe. I added chipotle powder and hot peppers to make it spicey and served it with Scoops. Delicious!

  246. 4 stars
    This looks delicious, easy and healthy.  I count carbs so I will replace the quinoa with riced cauliflower.  Thanks!  I am always looking for something tasty.

  247. This looks really promising, and much less time consuming than the actual enchiladas I make! I will give this one a try.

  248. 5 stars
    One of the most delicious dinners i have made . My husband and I both loved it. We ate it on soft taco shells. Also tried it with tortillas chips. Also delicious. My husband used sliced pickled jalapeno peppers on his.

  249. 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!

  250. 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!

  251. 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!

  252. 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?

  253. 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!!

  254. 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!

  255. 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 🙂

  256. 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

  257. 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!

  258. 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.

  259. 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.”

  260. 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!

  261. 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. 

  262. 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!

  263. 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! 🙂

  264. 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!!

  265. 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! 🙂

  266. 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.

  267. 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.

  268. 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.

  269. 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.

  270. 5 stars
    The whole family loved it (even my mom, who hates anything that has “taco” flavours)!! It’s going into the rotation 🙂

  271. 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!

  272. 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!

  273. 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!

  274. 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!

  275. 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!

  276. 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.

  277. 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!

  278. 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!

  279. 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.

  280. 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.

  281. 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!

  282. 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.

  283. 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.

  284. 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!!!

  285. 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.

  286. 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!

  287. 4 stars
    Delicious! I omitted the jalapeño due to my kiddo but otherwise absolutely awesome. Served with lettuce and guacamole and homemade corn chips.

  288. 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!

  289. 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.

  290. 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!

  291. 5 stars
    Loved it! will try with our own homemade enchilada sauce next time to lower the sodium content. Great way to get in more veggies.

  292. Just a question. Do you fully cook before freezing and what are directions for cooking when frozen. Thank you.

    Ps. I love this recipe and so do all my friends!!

  293. 5 stars
    NEVER thought my family and I would actually enjoy quinoa! (Bird seed meets cat litter? ) But I made this with Halle, my 11yo neighbour, to surprise her Mum with dinner. IT’S DELICIOUS! No kidding – we made a pan each, and neither family had a single bite left at dinner’s end. We spooned ours into little taco bowls, with sour cream, guacamole, and shredded lettuce. Halle’s family paired it with a nice green salad. It’s now on monthly rotation in our house So even if you think you don’t like quinoa; try it – you just MIGHT like it!

  294. 5 stars
    I made this tonight for my husband and granddaughter. Both loved it — delicious flavor they said. My husband thinks it was a little too spicy but granddaughter thought it was perfect. I didn’t have quinoa so I used brown rice which worked very well. Also didn’t have fresh peppers so used dried ones and they worked well today. My husband decides on all new recipes whether they are keepers or not and this one was definitely one. I used the homemade enchilada sauce which was fabulous and so easy. I may explore canning it. Think I’ll try the salsa verde sauce next time. Thank you for a great recipe.

  295. I made this tonight for my family and we loved it! It was my first time making quinoa and it was yummy. Thanks so much for sharing your recipes!

  296. 5 stars
    Oh my gosh, simply delicious. Struggled to not have it 5 nights on the trot it’s so good haha. Made myself freeze the rest in portions. I used your enchilada sauce too and you are quite right, better than bought. The sauce is quite hot, with 4 tbsps chilli, but i really liked it. The only thing I changed about the main recipe was to use cashew cream (100g soaked cashew nuts, 1 clove garlic and just enough water to make it spreadable) instead of cheese. I spread this over the top of the finished dish and cooked as recommended. Served it with a simple spinach cabbage and tomato salad. Thanks so much for this culinary treat.

  297. 5 stars
    So deliciously yummy! Huge hit in our home. Great flavor in every bite. I cooked up some homemade tortilla chips, avocado and cilantro to go along with the meal.

    Thank you

  298. Maria and Josh,
    Thanks for all your recipes. I love so many of them and like you Maria, I’m a cookie loving vegetarian. My family has recently had to significantly reduce our dairy intake and I manage mostly in the milk and butter department. My heart breaks at the number of your delicious main meal recipes that have CHEESE (which I miss) and was wondering if you have any suggestions on how to adjust a few of them.

  299. 5 stars
    I made this last night for the first time and loved it. I have been looking for a good meatless meal and this fits the bill! The amount of chili powder it called for was a bit much for me so next time I’m going to use Penney’s taco seasoning instead. Now I’m enjoying the leftover with an egg for breakfast!

  300. So good but holy carbs batman! I added some ground turkey into this to up the protein. Next time I will half the quinoa. The flavor is incredible! Thanks for the recipe

  301. I’ve made this dish SO many times and it’s always a hit with family and friends:) Delicious, healthy and very easy to make! Thank you! ❤️

  302. 2 stars
    I found this shockingly bland. Just tasted like squish. In other words, no taste, just texture. It was very pretty.

    If I make it again, I will at least double all spice amounts and reduce water.

  303. 5 stars
    FANTASTIC!! We absolutely loved it! I eliminated the jalapeño, served with the suggested sliced green onion, avocado and sour cream. Before serving I squeezed fresh lime over everything and that just made the flavors pop even more! Be prepared it makes a lot!