Sweet Potato Quinoa Enchilada Bake
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This Sweet Potato Quinoa Enchilada Bake is a simple weeknight dinner idea that is plant-based, easy and totally delicious!
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.
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.
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.
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.
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.
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!
Need more recipe inspo? Check these out:
Sweet Potato Quinoa Enchilada Bake
Ingredients
FOR THE VEGGIES
- 2 medium sweet potatoes peeled & cubed
- 1 red onion chopped
- 1 bell pepper chopped
- 1 jalapeño chopped
- 2 tablespoons olive oil
- 1 tablespoon taco seasoning
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
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
Wow! That was REALLY good. Three of us all liked it and ate a little over half of it. We had diced tomatoes and additional green salsa available as toppings, as well as the recommended toppings.
So glad you all loved it! And the toppings are the best part!
This was delicious – so flavorful. I weighed and measured and logged all ingredients because I am counting calories and protein, and your nutrition info matches great! 8 good sized servings and I felt good after eating. Can’t wait to make it again!
Thanks so much Stefani! So glad you loved it!
I made this for dinner tonight and it was absolutely delicious. I had three servings, my omnivore husband pronounced it “ah-ma-zing!” and there’s enough leftover for lunch tomorrow. Using what I had on hand, I subbed a can of rotel in place of the tomatillo salsa, and two bags of a frozen chopped mix of sweet potatoes, potatoes, black beans, peppers, and onions for the veggies (so no chopping). I’ll definitely add this to the dinner rotation. Thank you!
This was delicious, full of flavor! I omitted the jalepeno and used flour tortillas instead of corn. The cream cheese salsa topping makes the dish! I froze half the filling for future use, which meant I had extra topping for my 9×9 pan…. extra yummy!
Thanks so much Erin!
It’s sooo good just make it! And easy to prep the quinoa prior so it’s an easy partially prepped meal
Thanks so much Ashley!
You did it again, Rene—another delicious recipe that will last us several nights and a lunch! Thank you!
Thanks so much Judy! So glad you liked this one!
This is so good! I made the layers a little differently, but it didn’t matter, in the end it’s all together. The reason I did it is because I used a flour tortilla & they had 1/2 the calories. I put the quinoa, beans & corn, then tortillas, the roasted veggies & mixed them with 1/2 the topping. Topped it the the tortillas & the other 1/2 of the topping – so good! Will 100% make again! PS it makes way more than 8 servings, it is a large, full dish worth.
So glad you liked this!
Made this tonight for dinner and it was soooo yummy and flavorful! Even the nonvegan hubby liked it. I look forward to making more of your recipes! Thank you! 😊
Thanks Janette! So glad to hear it was hubby approved!
Such an easy, yet flavor packed recipe! And healthy too..what more could you ask for? Perfect for meal prep!
Thanks for the amazing recipe!! 😋
You’re so welcome! So glad you enjoyed it!
Loved the Sweet Potato Quinoa Enchilada Bake. I made it exactly as the recipe reads. Wouldn’t change a thing. It was delicious!! Thank you for another wonderful recipe!
Thanks Cristin! So glad you liked it!
Made this tonight and it was a hit! My husband said it was the perfect balance of something light and nutritious, but rich with the cream cheese/salsa verde topping. I’d have to tone down the spice for the kiddos next time but they liked it anyway and spice is always a personal choice. Anyway, another great recipe, as usual!
Thanks so much Rebecca – so glad it was a hit with the whole family!