This healthy, vegetarian enchilada quinoa bake is one of my family’s most-requested dinners. I figured, what better way to start off a food blog than share something that we all adore?
This enchilada quinoa bake is just SO good, really filling, and holds well in the fridge for leftovers, so I’m happy it makes a large batch. The quinoa and black beans load up the protein, and adding all the veggies round it out into a complete meal.
Why my family loves it
Anything we can customize at the table is a winner. My 4-year old feels like he can have some control over his dinner, while us adults can make it as spicy as we want at the table with hot sauce and pickled jalapeños. Hate cilantro? Leave it off! The secret is out! Toppings unite the world, friends.
I’ve been trying plan more vegetarian meals in our dinner meal plans, so I always keep this recipe at the ready for one of our vegetarian nights. If you would like to add meat, you can certainly replace one can of the beans with ground turkey or ground beef. Shredded salsa chicken would be a terrific addition as well.
How to make it
Cook the quinoa.
Start the onions sautéing in a large sauté pan for 3-4 minutes, until they just start to soften, then add in the peppers and garlic and continue to sauté until they start to soften, stirring often. Stir in some smoked paprika and lime juice and remove the pan from the stove.
Either in the same pan if it is big enough, or in a large mixing bowl, combine the cooked quinoa, corn, beans, enchilada sauce and the pepper mixture and stir it all together to combine. Stir in half of the cheddar cheese.
Transfer all of it to a 9×13″ baking dish. Sprinkle on the green chiles, followed by the rest of the cheese, then cover the baking dish with foil. Bake at 350ºF for 20 minutes. Remove the foil and continue to bake for another 10 minutes. Remove from oven and allow to cool for 10 minutes before serving. Add the toppings at the table!
I hope you’ll try my recipe for this vegetarian black bean enchilada quinoa bake! If you’ve tried this recipe then please make sure to rate the recipe and leave a comment below. You can also FOLLOW ME on INSTAGRAM and PINTEREST. I would love to hear from you!
While you’re here be sure to check out my recipe for Tangy Potato Salad with Leeks.
A healthy, filling combination of quinoa, black beans, and veggies, baked with enchilada sauce. A family favorite for dinner that everyone can customize with toppings!
- 1 cup uncooked quinoa
- 2 cups water
- olive oil cooking spray
- 1 tablespoon olive oil
- 1 onion diced small
- 2 cloves garlic minced
- 1/2 red, orange, or yellow bell pepper diced
- 1 tablespoon smoked paprika
- 1 lime juiced
- 1 cup frozen corn
- 2 cans black beans drained and rinsed
- 2 cups enchilada sauce
- 1 4 oz can diced green chilis drained
- 2 cups cheddar cheese shredded
- avocado or guacamole, hot sauce, salsa, sour cream or plain yogurt, green onions, cilantro, fresh or pickled jalapenos.
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Cook quinoa: Add the 1 cup of quinoa to 2 cups of water. Bring to a boil, cover, reduce heat and cook on low for 15 minutes, until quinoa absorbs all the water. Remove from heat and fluff with a fork.
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Preheat oven to 350. Spray a glass 9 x 15 casserole pan with with oil.
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In a large saute pan, heat olive oil over medium heat. Add the onion and saute until it begins to soften, about 3 minutes. Then add the garlic and diced bell pepper, and saute for another 3 minutes. Add in the smoked paprika and lime juice. Stir while everything heats through. Remove pan from heat.
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Combine the pepper mixture with the cooked quinoa, corn, beans, enchilada sauce, and lime (in sauté pan if it is big enough, or you can transfer everything to a large mixing bowl to combine). Stir in half of the cheddar cheese.
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Pour the mixture into the the prepared baking dish and spread to the sides. Distribute the green chiles over the top Sprinkle the remaining cheese over everything. Cover with foil and bake for 20 minutes. Remove the foil and continue baking for another 10 minutes. Remove from oven and allow to cool for about 10 minutes before serving.
- Feel free to mix up the beans. I also like switching out one can of black beans for a can of pintos.
- If you want a version that includes meat, sub one can of black beans for sautéed ground beef, turkey, or chicken.
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