Quinoa Enchilada Casserole
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This Quinoa Enchilada Casserole is filled with plant-based protein & veggies. A super easy weeknight dinner that doesn’t lack on flavor!
I love a casserole on a busy weeknight. You get to throw everything in one dish, bake it and call it a day. And this Quinoa Enchilada Casserole is not only super easy, it is also sooooo delicious. Packed with veggies, beans and quinoa. It is great the night of and perfect for meal prep!
Step One: Prep the Ingredients
Since everything is going into one casserole dish, it is best to have everything prepped and ready to go.
Here is what you need:
- oil – I used avocado oil
- bell peppers
- yellow onion
- jalapeño
- taco seasoning
- red enchilada sauce – I used Trader Joe’s
- broth – I used vegan chicken broth
- vegan cream cheese – I used Kite Hill
- corn
- quinoa
- black beans
- chipotle pepper in adobo
- vegan mozzarella – optional
Once you have everything prepped, we are going to quickly cook the veggies so they don’t go into the casserole raw.
Heat the oil in a skillet over medium heat. Add the bell peppers, onion, jalapeño and taco seasoning. Cook down for 3-5 minutes, or until the veggies start to get tender. Remove from the heat.
Step Two: Assemble & Bake
Now, we are just dumping everything in. I like to start by adding the enchilada sauce, broth and vegan cream cheese. Use a fork or a whisk to combine the cream cheese – it doesn’t need to be perfectly smooth, but mostly combined.
Add in the veggies from the skillet, corn, quinoa, beans & chipotle pepper. Mix until combined. Cover with foil and place in the oven for 40 minutes, stirring halfway.
Pull it out of the oven once again and remove the foil. Add the vegan mozzarella and place it back in the oven for 10-20 more minutes. You want the cheese to be melted and bubbly.
Step Three: Serve
Pull the casserole out of the oven. And now, the fun part…toppings! You can definitely eat the casserole as is, but toppings just make it even more delish.
I like to top mine with green onion, cilantro & avocado. I also personally love a little hot sauce on mine…but I’m also a spice addict.
This can be served right away. But the leftovers are also super yummy! Next day lunches never looked better.
Tips & Tricks
If you are sensitive to heat you can omit the jalapeño & chipotle pepper.
The vegan cream cheese and vegan mozzarella are totally optional. The casserole will still taste great without them.
This is great for meal prep! Make this on a Sunday, transfer to individual containers and keep in the fridge for up to 5 days.
Need more recipe inspo? Check these out:
Quinoa Enchilada Casserole
Ingredients
- 1 tablespoon oil I used avocado oil
- 2 bell peppers chopped
- 1 yellow onion chopped
- 1 jalapeño diced, optional
- 2 tablespoons taco seasoning
- 2 cups red enchilada sauce I used Trader Joe's
- 2 cups broth I used vegan chicken broth
- 4 ounces vegan cream cheese I used Kite Hill
- 1 cup corn
- 1 cup quinoa dry & rinsed
- 1 15-ounce can black beans drained & rinsed
- 1 chipotle pepper in adobo chopped, optional
- 1 cup vegan mozzarella optional
- avocado, cilantro, pickled jalapeño, green onion optional, for serving
Equipment
Instructions
- Preheat the oven to 400 degrees and grease a 9×13 baking dish.
- Heat the oil in a skillet over medium heat. Add the bell peppers, onion, jalapeño and taco seasoning. Cook down for 3-5 minutes, or until the veggies start to get tender. Remove from the heat.
- Add the enchilada sauce, broth & cream cheese to the baking dish. Whisk until the cream cheese is mostly smooth – it's ok if there are some lumps. Add in the veggies from the skillet, corn, quinoa, beans & chipotle pepper. Mix until combined. Cover with foil and place in the oven for 40 minutes, stirring halfway.
- Pull the casserole out of the oven, remove the foil and sprinkle with the vegan cheese. Place back in the oven for 10-20 minutes, or until the cheese is melted. Turn the oven to broil for the last couple minutes for a browned top.
- Remove from the oven, add the optional toppings and serve.
Video
Notes
- If you are sensitive to heat you can omit the jalapeño & chipotle pepper.
- The vegan cream cheese and vegan mozzarella are totally optional. The casserole will still taste great without them.
- This is great for meal prep! Make this on a Sunday, transfer to individual containers and keep in the fridge for up to 5 days.
I just tried this for the first time tonight and it is delicious! It has so much flavor. I omitted the corn and chipotle pepper (personal preference). I used vegan cheddar cheese on top because that’s what I had on hand. My husband and I both went back for seconds. I will definitely make this again!
So glad you and your husband loved it!
Turned out really good! I loaded up on the toppings (fresh lime juice, cilantro and green onions and ate it with tortilla chips as my eating utensil, haha. Loved it!
So glad you loved it…the toppings are my favorite too!
Could you prep this in the morning and put in the fridge until you bake it? then add the cheese right before you bake it? Thanks so much! Love that you put these dinner plans together, it’s sooooo helpful.
Totally! You can definitely prep it like that!
I enjoyed this! Do you think individual portions will freeze well?
Yes, you can definitely freeze this!
Could pinto beans be used instead of black beans for a different taste?
Totally! You can use whatever beans are your favorite!
Hi
This sounds super yummy 😋 Not big corn fans, will it be okay to omit it?
R
You can definitely leave it out!
This is one of my favorite recipes 💯
Thankssss!