Quinoa and Sweet Potato Enchilada Casserole

A healthy meatless enchilada bake, filled with quinoa, sweet potatoes, black beans, and cheese. This enchilada casserole is comfort food that you can feel good about eating.

This baked Quinoa and Sweet Potato Enchilada Casserole is healthy comfort food. | Kristine's Kitchen

It’s the time of year for cookies, fudge, and all things sweet! I’ve definitely been doing my share of baking with gingerbread, chocolate, and peppermint. Still, one cannot survive on sweets alone. We need to eat dinner, too, right?

I’ve got your dinner needs covered with this Quinoa and Sweet Potato Enchilada Casserole. It’s full of healthy ingredients like black beans, quinoa, and sweet potatoes to balance out all of the sugar that you just might be enjoying during this holiday season.

Quinoa and black beans provide filling protein in this meatless casserole, so you won’t be hungry an hour after dinner. In a pinch you can substitute brown rice for the quinoa. Be sure to cook the rice according to the package directions before mixing it with the other ingredients.

Quinoa and Sweet Potato Enchilada Casserole - healthy comfort food you'll love. | Kristine's Kitchen

I like to make my own enchilada sauce, and that’s what I did here. You can certainly use store-bought enchilada sauce to save a step if you like. If you decide to go for the homemade version, know that it will only take about 5 minutes of active time and less than 15 minutes total to prepare the sauce.

We’ve enjoyed this Quinoa and Sweet Potato Enchilada Casserole for many meals, in many ways. It’s delicious eaten on it’s own, or with some tortilla chips for scooping. My favorite way to eat it is wrapped in a whole grain tortilla. It’s like a quinoa enchilada burrito – a little spicy, a little saucy, a little cheesy – pretty much perfect.

We could not stop raving about how good this meal was as we were eating it.  I know it doesn’t have the visual appeal of, say, a gingerdoodle cookie, but this casserole is good.  I shared some with my parents, and my mom told me over and over again how much she liked it.  And she’s claimed in the past to not even like quinoa all that much.  I think I may have just changed her thinking.  😉

If you love Mexican food, give this Quinoa and Sweet Potato Enchilada Casserole a try.  I think you’ll be glad you did!

I also highly recommend these recipes with enchilada flavors:

Stacked Chicken Enchiladas

These Stacked Chicken Enchiladas are super easy to make! Layer the filling and tortillas in a casserole dish to make this favorite Mexican dinner!

Healthy Quinoa and Sweet Potato 7 Layer Dip

We love this Healthy Quinoa and Sweet Potato 7 Layer Dip (with black beans) for an appetizer or dinner! Make it for game day or your next party!

Sweet Potato and Black Bean Enchiladas

Sweet Potato and Black Bean Enchiladas


You will LOVE this healthy enchilada bake, with quinoa, black beans, sweet potatoes, and cheese! #comfortfood| Kristine's Kitchen

Quinoa and Sweet Potato Enchilada Casserole
Recipe type: Main Dish
Serves: 6
For the Enchilada Sauce*:
  • 1 tsp. olive oil
  • ½ cup finely minced red onion (you can also chop ½ cup onion for the casserole)
  • 2 cloves garlic, minced
  • 1 tbsp. chili powder
  • ½ tbsp. cumin
  • ¼ tsp. salt
  • 15 oz. can tomato sauce
  • ½ cup water
For the Casserole:
  • 1 cup uncooked quinoa, rinsed well
  • 2 small sweet potatoes, peeled and cut into ½-inch cubes (about 2 cups)
  • 15 oz. can black beans, rinsed and drained
  • 2 cups grated cheddar cheese
  • ½ cup finely chopped red onion
  • ¼ cup chopped fresh cilantro, plus more for garnish
  • Greek yogurt or sour cream, for serving (optional)
Make the Enchilada Sauce:
  1. Heat olive oil in a small saucepan over medium heat. Add onion and cook, stirring occasionally, until soft, about 5 minutes. Add garlic, chili powder, cumin, and salt and cook, stirring, 30 seconds. Add tomato sauce and water. Bring to a low simmer, reduce heat, cover, and simmer for 5 minutes. Remove from heat.
Cook the Quinoa:
  1. In a medium saucepan, bring 1 ½ cups water to a boil. Stir in the quinoa, reduce heat, cover, and simmer until all liquid has been absorbed, about 15 minutes. Remove from heat.
Cook the Sweet Potatoes:
  1. Set a steamer basket over a pot of water and bring to a boil. Place sweet potato cubes in the steamer basket, cover, and steam until just tender, about 10 minutes. Uncover and let cool slightly.
Assemble the Casserole:
  1. Preheat oven to 350 degrees F. Lightly spray a 3-quart baking dish with cooking spray.
  2. In a large bowl, combine quinoa, sweet potatoes, black beans, enchilada sauce, 1 ½ cups of the cheese, red onion, and ¼ cup cilantro. Stir until everything is well combined. Transfer to the prepared baking dish. Top with remaining ½ cup of cheese.
  3. Bake until casserole is hot and cheese is melted, about 20 minutes. Let stand for 5 minutes. Serve with additional chopped fresh cilantro and Greek yogurt or sour cream, if desired.
*You can substitute 15 ounces of store-bought enchilada sauce if you prefer.

You will LOVE this enchilada bake, with quinoa, black beans, sweet potatoes, and cheese! #comfortfood | Kristine's Kitchen

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  1. This casserole looks delicious, Kristine! I’m kinda craving this for breakfast right now! I love using quinoa and am always looking for new ways to prepare it, so this dish look perfect for me! I love that you combined sweet potatoes and your homemade enchilada sauce. Pinned!

  2. This is definitely my kinda dinner! I’m seriously obsessed with quinoa and throwing sweet potatatoes and enchilada ingredients into the mix just couldn’t be wrong! Pinned and putting this on my dinner menu!

  3. Yum! Such a hearty but healthy dinner everyone would enjoy!

  4. I had a quinoa fever a few months ago!! We love it but my family got tired of eating it so often. This recipe is perfect to bring it back to our table. Pinned!

    • Thanks for pinning, Oriana! The quinoa is actually subtle in this, when combined with the sweet potatoes, black beans, and enchilada sauce. I think your family would love it!

  5. We love quinoa over here! It’s so healthy. This casserole looks really filling and comforting!

  6. My sister is vegetarian, and always looking for recipes that her and her meat eating husband will like. This is perfect for her! Just emailed her the recipe : )

  7. What a comforting, but healthy dinner idea! I love finding new ways to use quinoa, I need to try this out for dinner next week. Thanks for sharing!

  8. Kristine, this dish will be a great addition to my 4 main food groups.. candy, candy canes, candy corn and syrup 🙂

  9. You are so right, we cannot survive on sweets alone. This is such a great casserole for balance now.

  10. I suppose we do need to eat dinner…and if dinner looked like this I would be a lot more excited about it! This casserole looks amazing, and I love that it is meat free!

  11. Now this is a dinner casserole I would love to eat! It looks delicious and I can’t wait to try your recipe! 🙂

  12. Ginny McMeans says:

    The combo of sweet potato and quinoa sounds perfect. Great comfort food!

  13. What a yummy looking meal, and perfect for dinner time!

  14. I agree…I do love Mexican food so this dish needs to happen soon in our house!

  15. Love this recipe! I made a huge recipe fail with a mexican quinoa casserole. Now I see I shouldn’t have bothered and just made yours! lol! Delicious, Kristine! Pinned

  16. We definitely need dinner and this one would be awesome to have! Looks so great!

  17. Your casserole dish looks so flavorful. Amazing!

  18. This is great dinner recipe. I love that I can use this for lunch the following day as well. Healthy and delicious.

    • Thanks, Kathy! Meals with leftovers for lunch are my favorites. I’d much prefer to eat a delicious enchilada casserole for lunch than a peanut butter & jelly sandwich!

  19. Hi, Kristine! This looks like a delicious, healthy twist on a family-friendly favorite. Pinned and tweeted! My kids would love it. 🙂

    Glad to have found you at the Saturday Night Fever party. I’m a new follower. Have a great week!

  20. YUM, this looks so healthy and delicious! Pinned!

  21. Oh, I love sweet potatoes. I just have a feeling that you can never really go wrong with them. I have also recently created my sweet potato recipe, Salted Caramel Sweet Potato Casserole for the holiday season. Thanks for sharing your wonderful recipe! 🙂

  22. I am in love with this, Kristine! I am always trying to find ways to get in more sweet potatoes, and if it’s paired with the word “enchilada,” it’s definitely going to happen. I’m adding it to my menu for next week after Christmas. 🙂

  23. Suzanne Junk says:

    I made this tonight and we loved it! The favors are amazing and it was so simple to put together!!!

  24. Amy driver says:

    I’ve made this twice and was a hit both times- both with family and company over! I’d love to know if you could add the nutritional or caloric information for those of us who are tracking though! I made mine with low fat sharp cheddar and could even do without the cheese and would still be delicious!

    • I’m so glad you and your family enjoy this casserole, Amy! I made it again myself this week. 🙂 I don’t calculate nutritional information, but there are free online calculators that you can use if you are interested. I agree it is delicious even without the cheese! Thanks for commenting!

  25. I have a great picture of the second time I made this I would love to share. I added cut up butternut squash as well. Love this recipe!

    • I’m so glad you love this recipe as much as we do. Great idea with the butternut squash! I’d love to see your photo! Are you on Instagram? If so share it there and tag me @kristines_kitchen. 🙂 I appreciate you taking the time to comment!

  26. Julie Sanders says:

    I made this today. It is delicious! I am hoping my 21 month old daughter will eat it for dinner. I used much less chili powder since she may eat it. She had a freezer meal last week that used quinoa and black beans along with sweet red peppers and pineapple. She ate some of it, so I will begin cooking quinoa more for her. It’s so much healthier than rice. Thank you for the recipe, Kristine!

    • Julie, your comment made my day! I hope your daughter ate some of this enchilada casserole. It can be so tricky to get our little ones to eat the same foods as us for dinner! This is one of my all-time favorite recipes, and I’m so happy to hear you like it as well!

  27. Forgive me if it’s listed somewhere and I didn’t see it, but how much enchilada sauce is needed if you are going with the canned version? I think the can I bought is smaller than, say, a can of beans… maybe 12oz? Seems like your recipe would yield more than 12oz of homemade sauce. Thank you!

  28. This was dinner tonight! I added some diced chicken cooked with fajita seasoning. The combo of sweet potatoes, quinoa and all the rest is just awesome!!! Thank you!

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