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If you’re looking for a vegetarian enchilada casserole that’s both satisfying and simple, this Vegetarian Enchilada Quinoa Casserole (Black Bean and Corn) is a must-try. It combines wholesome ingredients like quinoa, beans, and vegetables into a healthy Mexican casserole that’s loaded with flavor.

This easy quinoa casserole is perfect when you want something comforting but still balanced. Whether you’re meal prepping or feeding a family, this quinoa enchilada bake delivers every time.

If you need more dinner inspiration, you can always browse our full recipe collection.

glass baking dish filled with black bean corn enchilada quinoa casserole next to a plated serving topped with jalapeno slices and diced tomatoes

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Table of Contents

❤️ Why You’ll Love This Recipe

  • This vegetarian enchilada casserole is hearty, filling, and full of bold flavor
  • A healthy Mexican casserole that doesn’t feel like “diet food”
  • This easy quinoa casserole is perfect for busy weeknights
  • Great for meal prep and leftovers
  • A meatless enchilada casserole even picky eaters will enjoy

Key Ingredients

NOTE: This section highlights ingredients used in the recipe. Find the full printable recipe in the recipe card below.

Quinoa

Quinoa adds protein and texture, making this an easy quinoa casserole that’s filling and satisfying.

Black Beans

A staple in any vegetarian enchilada casserole, these add heartiness and fiber.

Enchilada Sauce

This brings bold flavor and ties together the quinoa enchilada bake.

Bell Peppers and Corn

These add color, sweetness, and balance to this healthy Mexican casserole.

Cheese

Melty cheese gives this meatless enchilada casserole its comforting finish.

ingredients for vegetarian enchilada quinoa casserole including black beans, corn, bell peppers, quinoa, enchilada sauce, and spices arranged on a white surface

Ingredients & Substitutions

NOTE: This section suggests substitutions. Find the full printable recipe in the recipe card below.

  • uncooked quinoa – substitute with brown rice, cooking time will vary
  • water – no substitution recommended
  • olive oil – substitute with avocado oil
  • small onion – substitute with yellow or white onion
  • garlic – no substitution recommended
  • jalapenos – substitute with canned green chiles for less heat
  • bell peppers – use any color or substitute with poblano peppers
  • frozen corn – substitute with canned corn, drained
  • lime – substitute with bottled lime juice
  • chili powder – no substitution recommended
  • ground cumin – no substitution recommended
  • salt and pepper – no substitution recommended
  • cilantro – omit or substitute with parsley
  • black beans – substitute with pinto beans
  • red enchilada sauce – substitute with green enchilada sauce
  • shredded Mexican or cheddar cheese – substitute with Monterey Jack or dairy-free alternative
  • optional garnishes – no substitution recommended

Variations

  • Add cooked chicken or ground beef
  • Use green enchilada sauce for a different flavor
  • Add zucchini( or spinach for extra veggies
  • Make it spicier with extra jalapenos
overhead view of a plated portion of black bean corn enchilada quinoa casserole with jalapeno slices, sour cream, and diced tomatoes

Tips for Best Results

  • Rinse quinoa well before cooking
  • Do not overcook the quinoa
  • Taste and adjust the seasoning before baking
  • Let the casserole rest before serving

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FAQs

Can I make this ahead of time?

Yes, assemble and refrigerate up to 24 hours before baking.

Can I freeze this quinoa enchilada bake?

Yes, but the texture may soften slightly after thawing.

Can I make this vegan?

Yes, use dairy-free cheese or omit cheese.

How to Store Vegetarian Enchilada Quinoa Casserole (Black Bean and Corn)

Store leftovers in the refrigerator, covered, for up to 4 days. This healthy Mexican casserole reheats well and is perfect for meal prep.

How to Make Vegetarian Enchilada Quinoa Casserole (Black Bean and Corn)

NOTE: This section includes a step-by-step guide. Find the full printable recipe in the recipe card below.

This vegetarian enchilada casserole is simple to prepare. You’ll cook the quinoa, sauté the vegetables, combine everything with sauce and beans, then bake until bubbly and melty.

Quick steps:

  1. Cook quinoa until tender
  2. Sauté onion, garlic, jalapeno, peppers, and corn
  3. Stir in spices, lime juice, beans, sauce, and quinoa
  4. Transfer to a baking dish and top with cheese
  5. Cover and bake, then uncover and finish baking
uncooked quinoa soaking in water in a saucepan for vegetarian enchilada quinoa casserole
cooked quinoa in a saucepan ready for vegetarian enchilada quinoa casserole
chopped onion, garlic, and jalapeno cooking in a pot for vegetarian enchilada quinoa casserole
vegetables sautéing together in pot for vegetarian enchilada quinoa casserole
bell peppers and corn added to pot for vegetarian enchilada quinoa casserole
spices and cilantro added to vegetables in pot for vegetarian enchilada quinoa casserole
seasoned vegetable mixture cooking in pot for vegetarian enchilada quinoa casserole
sautéed corn, diced peppers, and onions in a white pot with spices sprinkled on top
cooked corn and diced vegetables in a white pot with bowls of black beans and quinoa nearby
black beans, cooked quinoa, and enchilada sauce added to corn and vegetable mixture in a pot
quinoa, black beans, corn, and vegetables mixed with enchilada sauce in a white pot
shredded cheese added on top of quinoa, black beans, and corn mixture in a pot
quinoa, black beans, corn, and vegetables spread evenly in a glass baking dish
shredded cheese covering quinoa and black bean casserole in a glass baking dish
glass baking dish covered tightly with aluminum foil before baking
finished black bean corn enchilada quinoa casserole with melted cheese in a glass baking dish ready to serve

🍽️ If You Enjoyed Vegetarian Enchilada Quinoa Casserole (Black Bean and Corn)

If you love this vegetarian enchilada casserole, this taco pasta salad makes a great side for a flavorful Mexican-inspired meal.

For something creamy and bold, this creamy chipotle pasta salad pairs perfectly with a healthy Mexican casserole like this one.

This Mexican bean salad is a lighter option that balances out this hearty meatless enchilada casserole.

And if you want something more filling, this 7-layer burrito is a great addition to your dinner rotation.

📌 Save This Recipe

Save this Vegetarian Enchilada Quinoa Casserole (Black Bean and Corn) to your dinner, meal prep, or healthy recipes boards, so you always have a go-to meatless enchilada casserole ready to make.

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close-up of a wooden spoon lifting black bean corn enchilada quinoa casserole with melted cheese and visible quinoa, black beans, and corn
square image of black bean corn enchilada quinoa casserole served on a plate with jalapeno slices, sour cream, and diced tomatoes
4.47 from 32 votes
Servings: 10 servings

Vegetarian Enchilada Quinoa Casserole (Black Bean and Corn)

By Jamie Sherman
This easy quinoa casserole is a hearty vegetarian enchilada casserole made with black beans, corn, and bold spices.
Prep: 10 minutes
Cook: 1 hour
Total: 1 hour 10 minutes
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Equipment

Ingredients 

  • 1 cup uncooked quinoa, rinsed well
  • 2 cups water
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 4 cloves garlic, minced
  • 1-2 jalapenos, seeded and diced
  • 2 bell peppers, seeded and diced
  • 1 bag frozen corn, (12 oz.)
  • 1 lime, juiced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • ⅓ cup chopped cilantro
  • salt and pepper, to taste
  • 1 can red enchilada sauce, (20 oz.)
  • 2 cans black beans, drained and rinsed (15 oz. each)
  • ½ cup shredded Mexican or cheddar cheese
  • 1½ cups shredded Mexican or cheddar cheese
  • optional garnishes, (cilantro, sliced green onion, avocado, chopped tomatoes or sour cream)

Instructions 

  • Preheat oven to 350°. Grease a 9×13-inch baking dish.
  • Cook quinoa and water until liquid is absorbed, about 15-20 minutes.
    1 cup uncooked quinoa, 2 cups water
  • Heat oil in a large skillet. Sauté onion, garlic, and jalapeno until softened.
    1 tablespoon olive oil, 1 small onion, 4 cloves garlic, 1-2 jalapenos
  • Add peppers and corn. Cook 4-5 minutes.
    2 bell peppers, 1 bag frozen corn
  • Stir in lime juice, chili powder, cumin, and cilantro. Season with salt and pepper.
    1 lime, 1 tablespoon chili powder, 1 teaspoon ground cumin, ⅓ cup chopped cilantro, salt and pepper
  • Add enchilada sauce, black beans, and quinoa. Stir in ½ cup cheese.
    1 can red enchilada sauce, 2 cans black beans, ½ cup shredded Mexican or cheddar cheese
  • Transfer to baking dish. Top with remaining cheese.
    1½ cups shredded Mexican or cheddar cheese
  • Cover with foil sprayed with cooking spray.
  • Bake 20 minutes. Remove foil and bake 10-15 minutes more until bubbly.
  • Serve with desired garnishes.
    optional garnishes

Notes

🥡 STORAGE

  • Store covered in the refrigerator up to 4 days
  • Keep toppings separate

♨️ REHEATING

  • Microwave until heated through
  • Oven at 350° until warm
  • Skillet with a splash of water if needed

❄️ FREEZING

  • Freeze up to 2 months
  • Thaw overnight before reheating

💡 TIPS FOR BEST RESULTS

  • Rinse quinoa thoroughly before cooking
  • Let the casserole rest before serving
  • Adjust seasoning to taste

🍳 ALTERNATE COOKING METHODS

  • Assemble and cook in slow cooker on low for 3-4 hours
  • Use an oven-safe skillet for stovetop to oven method

♻️ LEFTOVERS

  • Use as filling for burritos or tacos
  • Serve over greens for a quick bowl

📝 NOTES

  • Tricolor quinoa adds a fun visual touch

Nutrition

Calories: 238kcal, Carbohydrates: 27g, Protein: 13g, Fat: 9g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 21mg, Sodium: 156mg, Potassium: 390mg, Fiber: 7g, Sugar: 2g, Vitamin A: 1193IU, Vitamin C: 35mg, Calcium: 183mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

🍽️ Other Recipes You May Enjoy

If you enjoyed this recipe, here are a few more reader-favorite recipes from Love Bakes Good Cakes you may want to try next.

Jamie

Jamie Sherman founded Love Bakes Good Cakes in February 2012. She is a self-taught home cook passionate about sharing easy, delicious, and family-friendly recipes. From comforting classics to irresistible desserts, I believe homemade food brings people together. Join me on my journey of creating and sharing meals that bring joy to every table!

More About Me

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11 Comments

  1. Karin Allen says:

    wow I am always one to try something new! Here in South Africa we not so into these type of recipes, but it gives us no excuse not to try these Jamie! thank you so much, the only trouble we have is to get all the ingredients, but the world wide web does make that easier! Have a blast and keep posting the recipes! God bless

    Reply
  2. Rachel Carlson says:

    Could diced chicken be used in place of the beans and if so, any idea how much to use? Would that alter any of the other directions? This looks delicious and I really want to try it, but for my family, I'd need to try chicken.

    Reply
    1. Jamie says:

      Hi, Rachel! I think chicken would be delicious in this recipe! If I were to make it that way, I would probably use about 3-4 cups of cooked, chopped chicken. I hope that helps – and I would love to hear how you like it with chicken! 🙂

      Reply
    2. Rachel Carlson says:

      Ended up using 3 1/2 cups chopped chicken. Stuck to the rest of the recipe. It was so delicious! Everyone loved it. My mouth is still watering thinking about it. Thank you so much 🙂

      Reply
    3. Jamie says:

      Awesome! We will have to try it with chicken one of these days! 🙂

      Reply
  3. Evelyn Osborn says:

    This is an awesome healthy Mexican dish!! Totally pinning!!

    Reply
  4. Dragonfly Designs says:

    Can i Replace quinoa with rice? If so would it still be 2 cups of water?

    Reply
  5. Shannon Hawk says:

    This looks delicious Jamie! Yum!

    Reply
  6. Rose @ Walnut Acre says:

    I love black beans and this looks like an awesome recipe for them. Thanks you for sharing this.

    Reply
  7. Katie Drane says:

    This looks so good Jamie!! Thanks for sharing:-)Katie

    Reply
  8. Deborah Will says:

    Thanks for sharing. I could eat Mexican every day and this one looks good.

    Reply