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vegetarian quinoa enchilada bake
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5 from 5 votes

Vegetarian Southwest Quinoa Casserole

This meatless meal is not only filling but it is delicious and cheesy. It is also freezer friendly.
Course Main Course
Cuisine Tex-Mex
Keyword vegetarian quinoa enchilada bake
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4 people
Author Two Pink Peonies


  • 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 tsp cumin
  • ½ tsp garlic powder
  • salt and pepper to taste

For serving

  • 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.