This recipe has become my go-to! It’s easy and can be customized to what I have on hand. This Quinoa Enchilada Bake is packed with flavorful seasonings and colorful ingredients! Expect a rainbow in your saucepan and the smell of chili powder and cumin to float through the air. Please use what you have on hand! I have previously added a myriad of leftover vegetables like zucchini and potatoes to empty my fridge. Enchilada sauce is the only essential ingredient you need! Everything else can be changed to what you have and what you like.
The original recipe belongs to Two Peas and Their Pod! For the original recipe please visit for her Black Bean and Quinoa Enchilada Bake.
Quinoa Enchilada Verde Bake
- 9x13 baking dish
- Medium saucepan
- 1 cup uncooked quinoa, rinsed
- 2 cups broth or water
- 1 - 3 bell peppers any color works - I used green, red and yellow
- 1 cup corn fresh or frozen
- 1 jalapeño seeded and ribs removed
- 3 cloves of garlic minced
- 1 small yellow onion diced
- 30 ounces black beans rinsed and drained
- 1/3 cup cilantro fresh if you have it
- 2 cups Green Enchilada sauce Red works wonderfully
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 small lime
- salt and pepper to taste
- Preheat the oven to 350 degrees F. Grease a 9x13 baking dish with your favorite cooking spray and set aside.
- Add broth (or water) and quinoa to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork or rice paddle. Cover quinoa and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add the onion, garlic, and jalapeño. Sauté until softened, about 5 minutes. Add in 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.
- 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 the mixture to a 9x13 baking dish and bake for 30 minutes. Remove from the oven, and let cool for 10 minutes. Garnish with all the toppings! Serve warm!