Quinoa Enchilada Bake

Nothing beats a solid casserole dish that tastes delicious, is super easy to make, and also healthy!

If I would have seen this recipe a couple years ago, I would have totally dismissed this.

But now that I know how good quinoa is for you, this recipe is on a whole new level! Also, who doesn’t love southwest flavored things?! You seriously can’t go wrong here.


  • 1 CUP Cooked quinoa, rinsed
  • 1 Tbsp 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 tsp Ground cumin
  • 1 Tbsp Chili powder
  • 1/3 CUP Chopped cilantro
  • Salt and pepper, to taste
  • 2 (15 oz) Cans black beans, drained and rinsed
  • 2 CUPS Red enchilada sauce
  • 2 CUPS Shredded Mexican cheese


  1. Preheat the oven to 350°F. Grease a 9×13 baking dish with cooking spray and set aside.
  2. Cook quinoa according to package directions. Cover and set aside.
  3. 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 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.
  4. 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 1/2 cup shredded cheese.
  5. Pour the black bean and quinoa mixture into the prepared baking dish. Top with remaining shredded cheese. Cover the pan with foil.
  6. Bake for 20 minutes, then remove foil. Bake an additional 10 minutes, or until the cheese is melted and edges are bubbling.
  7. Remove from the oven, and let cool for 10 minutes. Garnish with toppings, if desired. Serve warm.
  8. Enjoy!