Quinoa Enchilada Bake

Short Description

Quinoa Enchilada Bake is a wholesome and satisfying vegetarian casserole that blends cooked quinoa, black beans, colorful vegetables, enchilada sauce, and melted cheese into one flavorful and nourishing dish. This one-pan meal is perfect for busy weeknights or meal prepping, offering both comfort and nutrition in every bite.

Why You’ll Love This Recipe

This Quinoa Enchilada Bake brings together bold flavors and hearty textures in a health-conscious format.

• It’s a high-protein vegetarian dish, thanks to quinoa and black beans
• A perfect make-ahead meal for meal prep or potlucks
• Customizable with your favorite veggies and spice level
• Family-friendly and satisfying enough to serve as a main dish
• Freezer-friendly and easy to reheat

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 cup quinoa, rinsed
• 2 cups water
• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, seeds removed and diced (optional)
• 2 bell peppers (red, orange, or yellow), diced
• 1 cup corn kernels (fresh or frozen)
• 1 teaspoon ground cumin
• 1 tablespoon chili powder
• Salt and pepper, to taste
• 1/3 cup chopped fresh cilantro
• 2 cans (15 ounces each) black beans, rinsed and drained
• 2 cups enchilada sauce
• 2 cups shredded Mexican blend cheese
• Optional toppings: sliced green onions, diced avocado, sour cream, extra cilantro

Directions

1. In a medium saucepan, combine rinsed quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until water is absorbed. Remove from heat and let sit for 5 minutes before fluffing with a fork.
2. Heat olive oil in a large skillet over medium heat. Add onion, garlic, and jalapeño (if using), and sauté for 5 minutes. Stir in bell peppers and corn; cook for an additional 3-4 minutes. Season with cumin, chili powder, salt, pepper, and stir in cilantro.
3. In a large mixing bowl, combine the cooked quinoa, sautéed vegetables, black beans, enchilada sauce, and 1 cup of cheese. Mix well.
4. Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. Spread the quinoa mixture evenly in the dish and top with remaining cheese.
5. Cover the dish with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes, until cheese is melted and bubbly.
6. Let cool for a few minutes before serving. Add desired toppings and serve warm.

Servings and Timing

This recipe serves approximately 6 to 8 people.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

• Add cooked shredded chicken or ground turkey for a non-vegetarian version
• Swap in kidney or pinto beans instead of black beans
• Stir in spinach or zucchini for an extra veggie boost
• Use a spicy enchilada sauce to increase the heat level
• Top with crushed tortilla chips for added crunch

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing: Allow to cool completely, then wrap tightly in foil or store in a freezer-safe container. Freeze for up to 3 months.
Reheating: Reheat individual portions in the microwave or reheat the entire casserole in a 350°F oven for 15–20 minutes, or until warmed through.

FAQs

How do I make this bake spicier?

You can increase the spice by adding more jalapeños, using hot enchilada sauce, or including cayenne pepper or crushed red pepper flakes.

Can I make this recipe vegan?

Yes, simply use dairy-free cheese or omit the cheese altogether. Ensure your enchilada sauce is vegan as well.

Is it gluten-free?

Yes, as long as the enchilada sauce you use is gluten-free, the rest of the ingredients are naturally gluten-free.

Can I prepare this ahead of time?

Absolutely. You can assemble the casserole a day ahead and bake it when ready. Keep it covered in the refrigerator until baking.

Can I freeze this dish?

Yes, this bake freezes very well. Let it cool completely before freezing in an airtight container.

What can I serve with this casserole?

It pairs well with a side salad, guacamole, tortilla chips, or a dollop of sour cream.

Can I use red quinoa instead of white?

Yes, any variety of quinoa works well in this recipe. Just ensure it’s cooked properly beforehand.

How do I keep it from becoming watery?

Be sure to drain the black beans well and sauté the vegetables to reduce excess moisture.

Can I substitute the black beans?

Yes, kidney beans, pinto beans, or chickpeas can be used as alternatives.

How long will leftovers keep in the fridge?

Leftovers will stay fresh in the refrigerator for up to 4 days when stored in an airtight container.

Conclusion

This Quinoa Enchilada Bake is a wholesome and comforting meal that brings together the rich flavors of enchiladas with the hearty nutrition of quinoa and beans. With endless variations and easy prep, it’s a recipe you’ll want to keep in your regular rotation. Whether you’re cooking for family dinner or meal prepping for the week, this casserole delivers satisfaction and nourishment in every bite.

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