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Quinoa Enchilada Bake Recipe

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4.2 from 283 reviews

This hearty and flavorful Quinoa Enchilada Bake features roasted sweet potatoes, bell peppers, and onions combined with protein-packed quinoa, black beans, and fire-roasted corn, all smothered in mild red enchilada sauce and melted sharp Cheddar cheese. Perfect as a comforting vegetarian main dish with customizable toppings like avocado, sour cream, and lime.

  • Total Time: 1 hour 5 minutes
  • Yield: 6-8 servings

Ingredients

Vegetables and Legumes

  • 1-1/2 pounds sweet potatoes (about 2 medium potatoes), chopped into bite-sized pieces (approximately 5 cups)
  • 1 red bell pepper, chopped
  • 1 small yellow onion, thinly sliced
  • 1 (15-ounce) can fire-roasted corn, drained
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1/4 cup chopped cilantro

Grains and Liquids

  • 1 cup uncooked white quinoa, drained and rinsed
  • 2 cups vegetable stock or broth or water
  • 2 tablespoons fresh lime juice
  • 1 (10-ounce) can mild red enchilada sauce (store-bought or homemade)

Spices and Seasonings

  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 3 teaspoons chili powder, divided
  • Salt and pepper to taste (about 1 1/4 teaspoons salt and 1/4 teaspoon pepper total, adjust as preferred)

Dairy

  • 1 1/2 cups sharp Cheddar cheese, divided (1/2 cup and 1 cup)

Toppings (Optional)

  • Chopped avocado
  • Sour cream
  • Tortilla chips
  • Additional chopped cilantro
  • Extra lime juice

Instructions

  1. Preheat and Prepare Vegetables: Preheat your oven to 425°F. Peel and chop the sweet potatoes into bite-sized pieces, thinly slice the onion, and chop the red bell pepper. Spread all the vegetables evenly on a large (15×21-inch) sheet pan or two half-sheet pans.
  2. Season and Roast Vegetables: Toss the veggies with olive oil, ground cumin, garlic powder, 1 1/2 teaspoons chili powder, salt (about 3/4 teaspoon), and pepper (about 1/4 teaspoon). Roast for 15 minutes, then flip the vegetables and bake for another 10–15 minutes. Depending on vegetable size and pan space, roast an additional 5–10 minutes until potatoes and peppers are fork tender and onions are caramelized and slightly crispy. Remove from oven and set aside to cool. Lower oven temperature to 350°F.
  3. Cook Quinoa: While the vegetables roast, combine the rinsed quinoa and vegetable stock in a small pot. Cook according to package directions until the quinoa is tender and the liquid is absorbed. Remove from heat and fluff with a fork.
  4. Assemble the Bake: Grease a 9×13-inch baking dish with cooking spray. Layer the cooked quinoa in the dish, then add the roasted vegetable mixture on top. Add the drained corn, rinsed black beans, enchilada sauce, remaining 1 1/2 teaspoons chili powder, chopped cilantro, 1/2 cup of shredded sharp Cheddar cheese, and salt and pepper to taste (approximately another 1/2 teaspoon salt). Gently stir to combine all ingredients in the baking dish. Taste and adjust seasoning as desired, adding more chili powder, garlic powder, or cumin if preferred.
  5. Bake Covered: Cover the baking dish with foil and bake at 350°F for 20–25 minutes to allow flavors to meld and ingredients to heat through.
  6. Add Cheese and Finish Baking: Remove the foil, sprinkle the remaining 1 cup of shredded Cheddar cheese evenly over the top, and bake uncovered for another 7–10 minutes until the cheese is fully melted and bubbly.
  7. Serve and Garnish: Remove from oven and let the bake cool slightly. Garnish with your favorite toppings such as chopped avocado, sour cream, additional cilantro, and lime juice. Serve warm, optionally with tortilla chips for scooping or dipping.

Notes

  • Not all enchilada sauces are equal in heat and flavor. The recipe uses Old El Paso® mild enchilada sauce, but you can substitute with a hotter brand or homemade sauce to adjust the spice level. The chili powder used also adds a bit of extra heat.
  • You can substitute the sharp Cheddar cheese with a Mexican cheese blend or pepper jack cheese for a different flavor.
  • Suggested toppings include chopped avocado, sour cream, tortilla chips, additional lime juice, and cilantro for added freshness and texture.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days. This dish can be frozen for up to 2 months—thaw overnight in the refrigerator before reheating.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Mexican-inspired
  • Diet: Vegetarian

Find it online: https://flavorhug.com/quinoa-enchilada-bake-recipe/