This Vegetarian Quinoa Enchilada Bake is perfect for your next Meatless Monday! It is a family friendly and freezer friendly meal too.
Quinoa is hands down one of my favorite side dishes and I never have to feel guilty about eating it since it is so nutritious and considered a super food. The only thing I have to worry about is pronouncing it right (I got it now, keen-wah!). I decided to move quinoa’s side dish status up to main dish status with this vegetarian quinoa enchilada bake.
I love this recipe because it can be tailored to fit a lot of different dietary needs. Need to make this gluten free? Easy, just check your enchilada sauce. It’s also a delicious and filling meatless recipe. It is also a quick and easy recipe. There’s no fuss about it, just a little dicing, bake it, and then you’re good to go!
This vegetarian quinoa enchilada bake is also super freezer friendly. I’ll give freezer directions below. I’m a big fan of freezer meals and this is the perfect dish to make for a meal train or a friend or family member who has had a new baby.
For this vegetarian quinoa enchilada bake, you will need:
- Cooked quinoa
- Red enchilada sauce
- Frozen corn
- Black beans
- Mexican blend cheese
- Roma tomato
- Garlic powder
- Salt and pepper
- Sour cream or Greek yogurt (optional)
How do I make this recipe into a freezer meal?
To make this meal a freezer meal, continue until step 3. Place in a freezer safe pan and cover tightly with a lid or aluminum foil. Freeze up to three months. To cook from frozen let this casserole defrost and then bake for 30 to 35 minutes at 350 degrees. Serve with sour cream (or greek yogurt) as well as fresh avocado and tomatoes.
The most important recipe note is that this recipe calls for cooked quinoa, not raw quinoa.
Other recipes that you might like:
If you tried this Vegetarian Southwest Quinoa Casserole or any other recipe on my site, please leave a ⭐ rating and let me know how it goes in the 📝 comments below. I would love to hear from you!
Vegetarian Southwest Quinoa Casserole
- 8 x 8 casserole dish
- 1 ½ cups cooked quinoa (again, that’s COOKED quinoa!)
- 1 can red enchilada sauce about 10 ounces
- ½ cup frozen corn
- ½ cup canned black beans
- 1 cup Mexican blend cheese
- 1 Roma tomato chopped
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- salt and pepper to taste
- avocado peeled and diced
- sour cream or greek yogurt
- Begin by preheating your oven to 350 degrees and spray an 8 x 8 casserole pan with non-stick spray.
- Next, rinse and drain the black beans and add them to the pan, then add the corn and quinoa. Mix the cumin, garlic powder, salt and pepper with the red enchilada sauce and pour over the other ingredients.
- Top with cheese.
- Cover with foil and bake for 30 minutes, remove the foil and bake for an additional 10 minutes or until the cheese is thoroughly melted.
- Serve with the diced tomatoes and avocados on top with Greek yogurt or sour cream.
Freezer Meal Instructions
- To make this meal a freezer meal, continue until step 3. Place in a freezer safe pan and cover tightly with a lid or aluminum foil. Freeze up to three months.
- To cook from frozen let this casserole defrost and then bake for 30 to 35 minutes at 350 degrees.