Vegetarian Enchilada Casserole
See my guide on how to use an Instant Pot.
A healthy vegetarian enchilada casserole, filled with quinoa, sweet potatoes, black beans, and cheese. This vegetarian enchilada bake is comfort food that you can feel good about eating.
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.
I like to make my own homemade 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 Vegetarian 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 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 Vegetarian Enchilada Casserole a try. I think you’ll be glad you did!
More recipes to love with enchilada flavors:
- Chicken Enchiladas
- Beef Enchiladas
- Stacked Chicken Enchiladas
- Vegetarian Enchiladas
- Avocado Enchiladas
Quinoa and Sweet Potato Enchilada Casserole
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:
- 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:
- 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:
- 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:
- Preheat oven to 350 degrees F. Lightly spray a 3-quart baking dish with cooking spray.
- 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.
- 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.
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!
This casserole works great for lunch or dinner, but I never considered it for breakfast… you might be on to something! 😉
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!
I hope you enjoy this one, Sarah! I can’t wait to make it again!
Yum! Such a hearty but healthy dinner everyone would enjoy!
Thank you, Laura!
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!
We love quinoa over here! It’s so healthy. This casserole looks really filling and comforting!
I love how versatile and healthy quinoa is. It works so well in this casserole!
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 : )
I’m so glad that this one will work for both your sister and her husband. Thanks so much for sharing my recipe!
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!
Thank you, Danielle! I hope you love this enchilada casserole as much as we did!
Kristine, this dish will be a great addition to my 4 main food groups.. candy, candy canes, candy corn and syrup 🙂
Ha! I think we’re all feeling the sugar overload right now!
You are so right, we cannot survive on sweets alone. This is such a great casserole for balance now.
Wouldn’t it be nice if we could survive on sweets alone? Although, we’d be missing out on some pretty great meals if we did.
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!
Thank you, Cate! I know, I wish I was having this again for dinner tonight!
Now this is a dinner casserole I would love to eat! It looks delicious and I can’t wait to try your recipe! 🙂
Thanks, Jenn! I hope you enjoy it!
The combo of sweet potato and quinoa sounds perfect. Great comfort food!
The sweet potatoes work so well in this dish. Don’t you love it when comfort food is healthy? 🙂
What a yummy looking meal, and perfect for dinner time!
Thank you, Christina!
I agree…I do love Mexican food so this dish needs to happen soon in our house!
I hope you do find the time to make this! I’ll be making it again soon, I’m sure!
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
I had three recipe fails yesterday! (Well, two of the three failed on looks and not taste, but still!) Recipe fails are the worst. Thanks for pinning!
We definitely need dinner and this one would be awesome to have! Looks so great!
Thanks, Nancy! This time of year, it’s so easy to totally focus on the sweets. I’m so glad I made this quinoa enchilada casserole – we love it!
Your casserole dish looks so flavorful. Amazing!
Thank you, Connie!
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!
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!
Thanks for the pin and tweet, Blair! I’m glad you stopped by!
YUM, this looks so healthy and delicious! Pinned!
Thank you so much for the pin, Sharon!
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! 🙂
Thanks, Jenetta! We absolutely love the sweet potatoes with the quinoa and enchilada sauce. Your sweet potato casserole sounds delicious!
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. 🙂
Thanks, Ashlyn! I hope you love this as much as we do! I’m adding it to my menu again soon, too!
I made this tonight and we loved it! The favors are amazing and it was so simple to put together!!!
Yay!! Thanks so much for letting me know. I’ve got to make this enchilada casserole again soon!
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!
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!
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!
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!
The recipe makes about 2 cups of enchilada sauce, or about 16 ounces. I think you could make do with 12 ounces. 🙂 I hope you enjoy this!
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!
Kristine, I have made this recipe five times now. I obviously love it! I usually only cook for myself. Its great for leftovers. I can spoon it into a burrito or as a taco chip dip.
Linda, thank you for taking the time to leave a comment! Using this as a burrito filling and scooping it up with chips are both great ideas! I’m glad you’re enjoying my recipe. 🙂
I made this once and enjoyed it very much. I am wondering if this dish could be frozen? Have you tried freezing it?
I can’t remember if I’ve frozen this or not, but I’ve frozen many similar dishes and think this one would freeze really well (before baking).
All and I mean all of your recipes look worth trying
I am cooking the Quiana sweet potato enchilada and it doesn’t state how much red sauce I make my own
Going to wing it. It might would help people who want to use store bought or have their own
Looking forward to more yumm-o recipes
You can use about 15 ounces (or 2 cups) of enchilada sauce. I’m glad you found the note. 🙂 Thank you for your kind words!
Ok so I left a comment earlier. Need to say I printed it out and your note about sauce wasn’t visible. Thanks for that
I loved this recipe. It was so easy. You don’t miss tortillas or chips at all in this veggie recipe. I topped it with sour cream and green onions to give it a coolness and a crunch. Will be making again for sure.
I’m glad you enjoyed this! It’s one of our favorites. 🙂
This was a well received entree at a recent dinner party. The preparation was a little more time consuming than I anticipated due to making the enchilada sauce, quinoa, and steaming the sweet potato but it was worth the effort. Everyone took seconds and thirds. I will make it again!