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Overhead shot of Quinoa Enchilada Bake with Black Beans ready for sharing.

Quinoa Enchilada Bake with Black Beans

Chock full of veggies, black beans, cheese and homemade enchilada sauce, Quinoa Enchilada Bake with Black Beans is a fabulous casserole to feed a small crowd. It's freezer friendly and makes for easy leftovers. vegetarian + gluten free
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8 Servings
Calories 352kcal
Author Traci York | Vanilla And Bean


  • 1 C (190g) Quinoa rinced and drained, I like tricolor quinoa
  • 1 1/2 C (354g) Water
  • 1 Tbs Coconut or Olive Oil
  • 1 C (150g) White or Purple Onion medium dice, about one medium
  • 1 1/3 C (160g) Green Bell or Poblano Pepper medium dice, about one medium
  • 2 tsp Fine Sea Salt
  • 2 tsp Cumin ground
  • 3 C (345g) Zucchini diced small, about one medium
  • 1 1/2 C (210g) Corn Niblets fresh or frozen, about 1 ear of corn
  • 15 oz (425g) Black Beans rinsed and drained, one can
  • 2 C (500g) Homemade Enchilada Sauce
  • 2 Tbs Adobo Sauce
  • 2 C (200g) Pepper Jack or Monterey Jack Cheese

For Garnish (optional):

  • Avocado, cilantro, salsa, sliced jalapeños, black olives, sour cream


  • Soak the quinoa over night covering it in at least 2" of water (if desired). Otherwise, simply rinse the quinoa through a fine mesh strainer until the water runs clear.
    In a medium sauce pot add the soaked (or unsoaked) quinoa and water. Stir in a pinch of salt and bring to a simmer. Cover, turn heat to medium-low, and simmer until tender and the 'tails' are showing. Soaked quinoa will take about 8 minutes and need to be drained while unsoaked quinoa takes about 15 minutes to cook (no draining needed). Drain any excess water and spoon into a large mixing bowl. 
  • Set oven rack in center and preheat oven to 350F (180C).
    Meanwhile heat the oil in a medium saute pan until it shimmers. Add the onion and bell (or poblano) pepper and saute allowing the veggies to set for 2-3 minutes at a time to sear, for about 8 minutes or until vegetables are tender. Sprinkle in the salt and cumin and stir so that the veggies are coated for one minute. Add the mixture to the bowl of quinoa. 
  • To the mixing bowl, add the zucchini, corn, black beans, enchilada sauce, adobo sauce and 1 1/2 C (150g) of pepper jack cheese. Stir throughly so that all the veggies are evenly distributed. Transfer the mixture into a 9"x13" (22cmx33cm) baker/casserole, smooth top and sprinkle the remaining cheese over the top. Cover wth foil tenting the center slightly so that it doesn't rest on the cheese and bake for 30-35 minutes until the cheese has melted and it's bubbly. Remove from oven and rest covered for 10 minutes. Garnish with options or serve garnishes on the side.
  • Store in a covered container in the refrigerator for up to three days or in the freezer for up to one month. Thaw overnight in the refrigerator. To reheat, cover and bake in a preheated oven for about 15 minutes. 


Recipe Inspired by PCC Market


Calories: 352kcal | Carbohydrates: 42g | Protein: 18g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 25mg | Sodium: 2092mg | Potassium: 585mg | Fiber: 9g | Sugar: 8g | Vitamin A: 830IU | Vitamin C: 31.8mg | Calcium: 261mg | Iron: 3.6mg