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This Sweet Potato Quinoa Enchilada Bake is a simple weeknight dinner idea that is plant-based, easy and totally delicious!

This Sweet Potato Quinoa Enchilada Bake is a simple weeknight dinner idea that is plant-based, easy and totally delicious | ThisSavoryVegan.com #thissavoryvegan #weeknightdinners #enchiladacasserole

It is the beginning of the year, so I know most of us are trying to transition from all of those tasty holiday treats back to “normal” life. And this Sweet Potato Quinoa Enchilada Bake is the perfect recipe to start off the year. It is veggie-packed, healthy, but doesn’t skip on taste. PLUS, it is perfect for meal prep! Dish up into individual containers for easy meals all week long!

Step One: Roast the Veggies

I really wanted to make sweet potatoes the star of this dish. They are not only filling but healthy. And they work so well with black beans and enchilada sauce!

Add the peeled & diced sweet potatoes, bell pepper, red onion & jalapeño to a baking sheet. Toss with olive oil & taco seasoning. Spread out into an even layer and place in the oven.

Roast for 15 minutes, toss everything and roast for another 15 minutes. You want the veggies to be tender and have a slight char.

This Sweet Potato Quinoa Enchilada Bake is a simple weeknight dinner idea that is plant-based, easy and totally delicious | ThisSavoryVegan.com #thissavoryvegan #weeknightdinners #enchiladacasserole

Step Two: Prep the Quinoa

When it comes to making quinoa, I have a couple of rules:

  • RINSE: I’m not an avid rice-rinser, but when it comes to quinoa it is a must!
  • BROTH: I always cook my quinoa in broth. It just adds sooooo much more flavor. Yes, you can sub water, but broth is better IMO.

Add the quinoa and broth to a pan. Bring the broth to a boil, cover, lower the heat and simmer for 20 minutes. The liquid should be absorbed and the quinoa should be cooked. Fluff with a fork once it’s done.

This Sweet Potato Quinoa Enchilada Bake is a simple weeknight dinner idea that is plant-based, easy and totally delicious | ThisSavoryVegan.com #thissavoryvegan #weeknightdinners #enchiladacasserole

Step Three: Assemble & Bake

Grease a 9″x13″ baking dish. Add the cooked quinoa, roasted veggies, black beans, corn, taco seasoning & enchilada sauce to the baking dish and gently toss to combine. Taste and adjust seasonings as needed.

This Sweet Potato Quinoa Enchilada Bake is a simple weeknight dinner idea that is plant-based, easy and totally delicious | ThisSavoryVegan.com #thissavoryvegan #weeknightdinners #enchiladacasserole

For the topping, combine salsa verde & cream cheese in a mixing bowl and whisk until combined. Cut some corn tortillas into triangles.

Layer the tortillas on top of the baking dish and pour the cream cheese mixture over them. Spread in an even layer. Place in the oven and bake for 15 minutes – for a crispier top, switch to broil for the last couple minutes.

This Sweet Potato Quinoa Enchilada Bake is a simple weeknight dinner idea that is plant-based, easy and totally delicious | ThisSavoryVegan.com #thissavoryvegan #weeknightdinners #enchiladacasserole
This Sweet Potato Quinoa Enchilada Bake is a simple weeknight dinner idea that is plant-based, easy and totally delicious | ThisSavoryVegan.com #thissavoryvegan #weeknightdinners #enchiladacasserole

Step Four: Serve

Take the casserole out of the oven and let it rest for 5 minutes – so it can firm up. Cut it into 8 pieces and spoon it onto plates.

This Sweet Potato Quinoa Enchilada Bake is a simple weeknight dinner idea that is plant-based, easy and totally delicious | ThisSavoryVegan.com #thissavoryvegan #weeknightdinners #enchiladacasserole

For the last step, add all of your favorite toppings. Some of my favorites are non-dairy yogurt, avocado, cilantro, cabbage, lime wedges, hot sauce!

This is a one-stop-shop. It has everything you could want in one dish!

This Sweet Potato Quinoa Enchilada Bake is a simple weeknight dinner idea that is plant-based, easy and totally delicious | ThisSavoryVegan.com #thissavoryvegan #weeknightdinners #enchiladacasserole
This Sweet Potato Quinoa Enchilada Bake is a simple weeknight dinner idea that is plant-based, easy and totally delicious | ThisSavoryVegan.com #thissavoryvegan #weeknightdinners #enchiladacasserole

Sweet Potato Quinoa Enchilada Bake

Servings: 8
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
This Sweet Potato Quinoa Enchilada Bake is a simple weeknight dinner idea that is plant-based, easy and totally delicious!
5 from 7 ratings

Ingredients

FOR THE VEGGIES

FOR THE QUINOA

  • 1 cup white quinoa rinsed
  • 2 cups broth or water

FOR THE CASSEROLE

  • 12 ounces salsa verde homemade or store-bought
  • 4 ounces vegan cream cheese I used Kite Hill
  • 1 15-ounce can black beans drained and rinsed
  • 1 cup corn
  • 1 tablespoon taco seasoning
  • 12 ounces red enchilada sauce
  • 6 corn tortillas cut in triangles
  • non-dairy yogurt, avocado, cilantro, cabbage, lime wedges, hot sauce optional, for serving

Equipment

  • 9×13 baking dish

Instructions
 

  • Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
  • Add all of the veggie ingredients to the baking sheet and toss to coat. Spread out in an even layer and place in the oven for 30 minutes, flipping halfway. Remove from the oven.
  • While the veggies are cooking, add the quinoa and broth to a pan and bring to a boil. Cover, lower the heat and simmer for 20 minutes, or until the liquid is absorbed. Fluff with a fork.
  • Combine the salsa verde & cream cheese in a mixing bowl and whisk until combined.
  • Grease a 9"x13" baking dish. Add the cooked quinoa, roasted veggies, beans, corn, taco seasoning & enchilada sauce to the baking dish and gently toss to combine. Taste and adjust seasonings as needed. Layer the tortillas on top and pour the cream cheese mixture over the tortillas. Spread in an even layer. Place in the oven (uncovered) and bake for 15 minutes – for a crispier top, switch to broil for the last couple minutes.
  • Remove from the oven, spoon onto plates and add the optional toppings.

Video

Notes

FOR FREEZING: Prepare the casserole (up until baking), allow to cool completely, cover and place in the freezer. To reheat, bake, covered, in a 425 degree oven for 30 minutes. Remove the foil and cook for another 15 minutes, or until the top is bubbly and slightly browned.
Calories: 364kcal, Carbohydrates: 55g, Protein: 11g, Fat: 12g
Cuisine: Mexican
Course: Main Course
Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.
This Sweet Potato Quinoa Enchilada Bake is a simple weeknight dinner idea that is plant-based, easy and totally delicious | ThisSavoryVegan.com #thissavoryvegan #weeknightdinners #enchiladacasserole