Experience a nutritious and vibrant dinner with this Black Bean and Quinoa Enchilada Bake. Hearty quinoa blends with black beans, corn, and red bell pepper enriched by garlic, cumin and chili powder. A layer of melted cheese crowns this wholesome dish, ensuring every bite bursts with satisfying flavor and warmth.

Jump to Recipe

I love whipping up meals that are both healthy and packed with flavor, and this Black Bean and Quinoa Enchilada Bake may just be my new favorite go-to dinner. I started out by cooking 1 cup of quinoa in 2 cups of water or low-sodium veggie broth, which gives a great base full of protein and fiber.

I then heat up a tablespoon of olive oil in a pan and toss in a diced onion and 2 or 3 minced garlic cloves. Once those start to soften, I add in a diced red bell pepper for a bit of crunch and sweetness.

The dish gets heartier with a can of black beans and 1 cup of corn kernels, all seasoned with ground cumin, chili powder, salt and pepper to taste. Finally, I pour over 2 cups of enchilada sauce and sprinkle a cup of shredded cheese on top before baking.

Its a clean eating dinner thats both nourishing and delicious.

Why I Like this Recipe

This Black Bean and Quinoa Enchilada Bake is honestly one of my new favorite dinners. If youre looking for a healthy meal that doesnt skip on flavor, this recipe is perfect for you. It’s incredibly easy to make – you simply cook up your quinoa, sauté some onions, garlic, and red bell pepper with spices like cumin and chili powder, then mix in black beans and corn, and coat it all in enchilada sauce before topping it with cheese and baking until its all melty and bubbly. The whole dish smells amazing as it cooks and it gives you that warm, hearty feeling when you dig in. Plus, it’s pretty flexible if you want to mix it up with different veggies or extra seasonings.

I like this recipe because:
1. I love that its healthy while still being super filling.
2. The flavors come together so well; the spices and enchilada sauce totally elevate the dish.
3. It’s simple enough to whip up on a busy weeknight without making me stress.
4. I enjoy the comfort it brings – the melted cheese and hearty beans make it feel like a warm hug in a bowl.

Ingredients

Print Recipe (No Advertisments)

Quinoa: Nutty grain that’s full of protein and fiber for energy boosting goodness.
Black Beans: They offer plant protein, fiber, and a hearty earthy flavor that livens up munchies.
Corn: Sweet, crunchy, and loaded with carbohydrates making the bake taste extra fun.
Enchilada Sauce: Tangy, spicy sauce adds zest and moisture while balancing the overall flavors just right.
Olive Oil: Healthy fat that helps cook vegtables and boosts flavor in a simple way.
Onion & Garlic: They build a savory base that instantly upgrades any meal with a punch.
Red Bell Pepper: Offers natural sweetness, crunch, and vitamins for a healthy kick.
Cheese: Melts into a creamy layer, adding rich and delicious savory finish to the dish.
Veggie Broth: A low-sodium, savory liquid that intensifies flavors while keeping it light.

Ingredient Quantities

1 cup quinoa (uncooked)

2 cups water or low-sodium veggie broth

1 tablespoon olive oil

1 medium onion, diced

2 to 3 garlic cloves, minced

1 red bell pepper, diced

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (frozen or fresh)

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and pepper, to taste

2 cups enchilada sauce

1 cup shredded cheese (cheddar or Monterey jack)

Optional: A handful of chopped cilantro for garnish

How to Make this

Print Recipe (No Advertisments)

1. Preheat your oven to 375°F and bring the water or veggie broth to a boil in a medium pot then add the quinoa, cover and lower the heat to a simmer for about 15 minutes or until all the liquid is absorbed.

2. In a large skillet, heat the olive oil over medium heat then add the diced onion and minced garlic and cook until they become soft.

3. Add in the diced red bell pepper, ground cumin, chili powder, salt, and pepper and stir for a couple minutes.

4. Mix the cooked quinoa into the skillet along with the black beans and corn kernels so all the flavors get to know each other.

5. Stir in half of the enchilada sauce into the quinoa mixture making sure everything is nicely coated.

6. Transfer the mixture into a greased ovenproof dish and spread it out evenly.

7. Pour the remaining enchilada sauce over the top and then evenly sprinkle the shredded cheese (cheddar or Monterey jack) over everything.

8. Place the dish in the oven and bake for 20 to 25 minutes until the cheese is all melted and bubbly.

9. Remove from the oven and let it cool a bit before serving.

10. If you like, sprinkle chopped cilantro on top and serve warm enjoy your healthy dinner!

Equipment Needed

1. Oven for preheating at 375°F
2. Medium pot for boiling water or veggie broth and cooking quinoa
3. Large skillet for sautéing the veggies and mixing ingredients
4. Ovenproof baking dish to transfer and bake the quinoa mixture
5. Knife and cutting board for dicing onions, red bell pepper, and mincing garlic
6. Stirring spoon or spatula for mixing ingredients in the pot and skillet

FAQ

Q: How do I know when the quinoa is cooked?

A: Once all the water or broth has been absorbed and the quinoa looks fluffy, it's done.

Q: Can I substitute the black beans if I don't have them?

A: Sure, you can use pinto beans or kidney beans, they work just as good.

Q: Is it ok to use canned corn instead of frozen or fresh?

A: Yes, just make sure to drain the water properly so the dish doesn't get too watery.

Q: What can I do if I want a spicier meal?

A: You might add a diced jalapeno or a splash of hot sauce along with the enchilada sauce to amp up the spice.

Q: How long will leftovers last in the fridge?

A: They should keep well for about 3 days if stored in an airtight container.

Black Bean And Quinoa Enchilada Bake Recipe Substitutions and Variations

If you dont have quinoa, you can use brown rice or couscous as a hearty substitute.
Instead of using water or veggie broth, try chicken broth or even a water bouillon mix if you’re ok with a non-veggie twist.
Not into olive oil? Avocado oil or canola oil works pretty fine in its place.
If you cant find black beans, pinto or kidney beans is a good alternative that will still give you that rich texture.
No enchilada sauce on hand? You can whip up a simple sauce by mixing tomato paste with water, chili powder, a bit of cumin and salt.

Pro Tips

1. Try to toast the quinoa in a dry pan for a few minutes before cooking it in water or broth, it’ll give it a nuttier flavor that makes a big difference.
2. Don’t overcook the onions and garlic. You want them soft and nicely caramelized so they add a good base flavor to the dish.
3. When adding in your veggies like the red bell pepper, make sure you stir them in quickly so they still have a bit of crunch, it keeps the dish from being too mushy.
4. Let your dish sit for a few minutes out of the oven before serving it so the flavors have time to settle its really worth the wait.

Black Bean And Quinoa Enchilada Bake Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

350

kcal

Equipment: 1. Oven for preheating at 375°F
2. Medium pot for boiling water or veggie broth and cooking quinoa
3. Large skillet for sautéing the veggies and mixing ingredients
4. Ovenproof baking dish to transfer and bake the quinoa mixture
5. Knife and cutting board for dicing onions, red bell pepper, and mincing garlic
6. Stirring spoon or spatula for mixing ingredients in the pot and skillet

Ingredients

1 cup quinoa (uncooked)
2 cups water or low-sodium veggie broth
1 tablespoon olive oil
1 medium onion, diced
2 to 3 garlic cloves, minced
1 red bell pepper, diced
1 can (15 oz) black beans, drained and rinsed
1 cup corn kernels (frozen or fresh)
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and pepper, to taste
2 cups enchilada sauce
1 cup shredded cheese (cheddar or Monterey jack)
Optional: A handful of chopped cilantro for garnish

Directions

Preheat your oven to 375°F and bring the water or veggie broth to a boil in a medium pot then add the quinoa, cover and lower the heat to a simmer for about 15 minutes or until all the liquid is absorbed.
In a large skillet, heat the olive oil over medium heat then add the diced onion and minced garlic and cook until they become soft.
Add in the diced red bell pepper, ground cumin, chili powder, salt, and pepper and stir for a couple minutes.
Mix the cooked quinoa into the skillet along with the black beans and corn kernels so all the flavors get to know each other.
Stir in half of the enchilada sauce into the quinoa mixture making sure everything is nicely coated.
Transfer the mixture into a greased ovenproof dish and spread it out evenly.
Pour the remaining enchilada sauce over the top and then evenly sprinkle the shredded cheese (cheddar or Monterey jack) over everything.
Place the dish in the oven and bake for 20 to 25 minutes until the cheese is all melted and bubbly.
Remove from the oven and let it cool a bit before serving.
If you like, sprinkle chopped cilantro on top and serve warm enjoy your healthy dinner!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.