Sweet Potato Quinoa and Veggie Enchilada Bake

This Sweet Potato Quinoa and Veggie Enchilada Bake is a delicious and filling Mexican-inspired dinner. It’s vegan, gluten-free, and is a great make-ahead recipe. 

Just when you thought I couldn’t possibly come up with another recipe containing sweet potato, quinoa, and black beans, I offer you this enchilada bake 🙂 It was so good that I just had to share it with you!

This may come as a surprise to you, but my husband doesn’t exactly love sweet potatoes. I’m not sure how that’s even possible, but I’ve tried to curb my habit of putting sweet potatoes into everything. But when it comes to Mexican-inspired dishes, I can’t help myself!

Sweet Potato Quinoa Enchilada Bake Recipe Ingredients

• Quinoa
• Veggies – This recipe calls for sweet potato, red and green pepper, zucchini, corn kernels, and red onion.
• Black beans – I used a can of black beans, drained and rinsed. If you prefer another bean, that will work, too!
• Cheese  – I used vegan cheese. However, if you don’t want or need to make this recipe vegan, you can use any shredded cheese you like.
• Enchilada sauce
• Spices – I used ground cumin, paprika, garlic powder, salt, and black pepper.
• Olive oil
• Optional garnishes – Cilantro, red onion, tomato, avocado, jalapeno, etc.

How To Make This Enchilada Bake

1. Rinse the quinoa and place it in a small pot with 1 cup of water. Bring to a simmer and cook until the water is absorbed and the quinoa is cooked through, about 15 minutes. Set aside.
2. Preheat oven to 375 degrees F. On a large baking sheet, toss together the cubed sweet potato with 2 teaspoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Bake the sweet potato for 20 minutes.
3. While the sweet potato is baking, add all the diced bell peppers, zucchini, and onion to a bowl and toss with 1 teaspoon olive oil and a pinch of salt and pepper.  
4. Add the vegetables to the sweet potatoes, stirring to ensure an even layer. Place back in the oven for 10 minutes.  
5. Increase the oven temperature to 400 degrees F. Place the sweet potatoes and veggies into a large baking dish and stir in the cooked quinoa, black beans, corn, 3/4 cup of the cheese, enchilada sauce, spices, 1 teaspoon salt, and 1/2 teaspoon pepper.  Top with the remaining 1/4 of the cheese and place back in the oven until heated and the cheese is melted for 10-15 minutes.
6. Top with your favorite garnishes and enjoy!

Recipe Tips and Thoughts

• This recipe is vegan (if using vegan cheese) and gluten-free. 
• I’m trying to eat less dairy, so I made it vegan with vegan cheese, but you can use whatever kind you like. I hope you enjoy 🙂
• This bake isn’t quite a 30-minute meal, but the few minutes of extra time it takes to make it are well worth it.
• It can be made up to two days in advance and refrigerated until you bake it.
• This delicious dinner is loaded with sweet potato, veggies, and quinoa. It’s filling and flavorful, and can even be made a few days in advance and reheated for a quick and easy weeknight dinner.

Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.

Looking For More Veggie-Filled Mexican-style Dishes?

Mexican Quinoa Salad Bowls with Cumin Lime Tahini Dressing

Mexican Chopped Salad Pitas

Cheesy Zucchini Enchiladas

Roasted Sweet Potato and Black Bean Burrito Bowls

Loaded Guacamole Tacos

Sweet Potato Quinoa & Veggie Enchilada Bake

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 15 reviews

• Author: She Likes Food
• Total Time: 1 hour
• Yield: 4-6 1x

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Description

A delicious and filling Mexican inspired dinner!

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Ingredients

Scale 1x2x3x

• 1/2 cup dried quinoa
• 4 cup cubed sweet potato, about 2 large ones
• 1 red pepper, diced
• 1 green pepper, diced
• 1 zucchini, diced
• 1/2 red onion, diced
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup grated cheese, divided (I used vegan cheese)
• 2 1/2 cups enchilada sauce
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 3 teaspoons olive oil, divided
• 1 1/2 teaspoon salt, divided
• Black pepper
• Optional garnishes: cilantro, red onion, tomato, avocado, jalapeno

 

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Instructions

1. Rinse quinoa and place it in a small pot with 1 cup of water.  Bring to a simmer and cook until water is absorbed and quinoa is cooked through, about 15 minutes.  Set aside.
2. Pre-heat oven to 375 degrees F.  On a large baking sheet, toss together the cubed sweet potato with 2 teaspoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper.  Bake sweet potato for 20 minutes.
3. While sweet potato is baking, add all the diced bell peppers, zucchini and onion to a bowl and toss with 1 teaspoon olive oil and a pinch of salt and pepper.  
4. Add the vegetables to the sweet potatoes, stir and make sure they’re in an even layer.  Place back into the oven 10 minutes.  
5. Increase the oven temperature to 400 degrees F.  Place the sweet potatoes and veggies into a large baking dish and stir in the cooked quinoa, black beans, corn, 3/4 cup of the cheese, enchilada sauce, spices, 1 teaspoon salt and 1/2 teaspoon pepper.  Top with the remaining 1/4 of the cheese and place back in the oven until heated through and cheese is melted, 10-15 minutes.
6. Top with your favorite garnishes and enjoy!

Notes

This recipe can be made up to 2 days in advance and refrigerated until you bake it.

*Nutritional information is for 6 servings

• Prep Time: 15 mins
• Cook Time: 45 mins
• Category: Dinner, Vegan, Vegetarian, Dairy Free, Gluten Free

Nutrition

• Serving Size: 1/6 of the recipe
• Calories: 601
• Sugar: 5
• Sodium: 1533 mg
• Fat: 10 g
• Saturated Fat: 2 g
• Carbohydrates: 112 g
• Fiber: 19 g
• Protein: 23 g