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Vegetarian Black Bean Enchilada Quinoa Bake
Prep Time
20 mins
Cook Time
30 mins
Cooling Time
10 mins
Total Time
1 hr

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!

Course: Main Course
Cuisine: Mexican
Calories: 217 kcal
  • 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
Suggested Toppings:
  • avocado or guacamole, hot sauce, salsa, sour cream or plain yogurt, green onions, cilantro, fresh or pickled jalapenos.
  1. 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.

  2. Preheat oven to 350. Spray a glass 9 x 15 casserole pan with with oil.

  3. 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.

  4. 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.

  5. 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.

Recipe Notes
  • 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.