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Black Bean, Corn and Quinoa Enchilada Bake

This black bean, corn and quinoa enchilada bake is a delicious appetizer or dinner! Best of all it's made with a homemade enchilada sauce! Serve with tortilla chips or corn tortillas.
Course Appetizer, Entertaining, Gluten Free, Healthy, Side Dish, Vegetarian
Keyword quinoa enchilada bake
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 6 servings
Calories 327 kcal
Author Monique Volz of Ambitious Kitchen


  • ½ cup uncooked quinoa
  • 1 teaspoon olive oil
  • 1 yellow onion, chopped
  • 3 cloves garlic
  • 3 tablespoons chili powder
  • 1 teaspoon cumin
  • 1/4 teaspoon salt, plus more to taste
  • 1/2 teaspoon dried oregano
  • 1 (15 oz) can Muir Glen organic tomato sauce
  • 3/4 cup water
  • 1 (15 oz) can Muir Glen organic fire-roasted diced tomatoes, drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can sweet corn, drained
  • 1/4 cup finely chopped cilantro, plus extra for garnish
  • 1 1/2 cups of shredded colby jack or mexican cheese


  1. Place 1 cup of water and 1/2 cup quinoa in a small saucepan and place over high heat. Bring to a boil, then reduce heat to low, cover and simmer for 15 minutes. Remove from heat and fluff quinoa with fork.
  2. Preheat oven to 350 degrees F.
  3. To make homemade enchilada sauce: In a medium saucepan or skillet, heat olive oil over medium high heat. Add in onions and cook, stirring frequently until they become translucent, about 5 mins. Add in garlic, chili powder, cumin, salt and oregano and cook for 30 more seconds. Add in tomato sauce and water; stir well to combine. Reduce heat to medium-low and simmer sauce for 10 minutes.

  4. While sauce is simmering, add drained fire-roasted tomatoes, black beans, corn, cooked quinoa and cilantro to a large bowl. 
  5. Next, add in your homemade enchilada sauce and 1/2 cup of shredded cheese. 
  6. Pour into a 2-quart oven-safe casserole dish. Sprinkle remaining cheese over the top. Bake for 15-20 minutes or until cheese on top is completely melted and the filling is bubbling.
  7. Recipe makes 6 servings as a dish. If this is for entertaining, the recipe will serve 10-12.

Recipe Notes

The nutrition for this recipe is based on 6 servings for a meal.

Nutrition Facts
Black Bean, Corn and Quinoa Enchilada Bake
Amount Per Serving (1 serving as a meal)
Calories 327 Calories from Fat 97
% Daily Value*
Fat 10.8g17%
Carbohydrates 43.5g15%
Fiber 10.3g43%
Sugar 10g11%
Protein 13.9g28%
* Percent Daily Values are based on a 2000 calorie diet.