This Black Bean & Sweet Potato Quinoa Enchilada Bake is a healthy vegan recipe that is a fiesta in every bite. It’s a gluten & grain-free enchilada meal that will be loved by all!
If you’re looking for the perfect vegan recipe to impress your loved ones, then this Black Bean & Sweet Potato Quinoa Enchilada Bake is your answer.
While there are no tortillas used in this enchilada meal, they won’t be missed. Promise, as this Tex-Mex bake is comprised of hearty & filling ingredients.
More specifically, this gluten & grain-free vegan enchilada recipe includes protein-rich black beans, roasted sweet potatoes, additional veggies, cooked quinoa, your favorite enchilada sauce, & homemade cashew queso.
To say the least, this vegan enchilada bake will not only be enjoyed by all, but it’s also meal prep approved & completely customizable. It seriously checks all of the boxes!
Why You’ll Love This Healthy Vegan Enchilada Bake Recipe
- Full of Tex-Mex Spice: Thanks to the protein-rich black beans, hearty sweet potatoes, additional veggies, cooked quinoa, & homemade cashew queso, each bite is packed with flavor.
- Balanced Meal: From the inside out, this vegan enchilada bake is loaded with nutrition.
- Loved by All: Although this Black Bean & Sweet Potato Quinoa Enchilada Bake recipe is completely vegan, it will be enjoyed by all!
Ingredients
- Organic Beans: The beans are the staple for this Mexican dish & they’re full of healthy fats, as well as plant-based protein. I used organic black beans, but you can certainly use organic pinto beans.
- Organic Sweet Potato: For this recipe I used organic garnet sweet potato, but any type works.
- Organic White Quinoa: To provide this bake with a nutty flavor, along with protein & fiber. You can use any color that you have – white, red, or multi-color.
- Organic Onion: I used red, but use what you’ve got on hand.
- Organic Green Bell Pepper: Any color works & if you’re feeling adventurous swap with an organic jalapeño.
- Organic Red Enchilada Sauce: Duh?! It wouldn’t be enchiladas without it. I used red, but you can certainly use green. My current favorite brand is Siete Foods.
- Organic Cashew Queso: Homemade & vegan cashew queso is a must for some plant-based cheesiness.
- Organic Garnishes: Creamy avocado & fresh cilantro are the perfect toppings!
How To Make
- Quinoa. Prepare quinoa as instructed from the package.
- Roast the Vegetables. Preheat the oven to 425 degrees F. On a baking sheet, toss the chopped sweet potatoes, onion, as well as the bell pepper, with the oil & seasonings. Transfer to the oven & roast for 15 – 20, flipping halfway through.
- Cashew Queso. Add all of the queso ingredients to a high-speed blender. Blend until totally smooth & creamy. If the queso is thicker than you’d like, add some extra spring water, a tablespoon at a time, until it’s the right consistency for you.
- Mix. In the cooked quinoa saucepan, add the roasted vegetables, cooked quinoa, drained black beans, enchilada sauce, & cashew queso. Stir until everything is combined.
- Bake. Transfer the mixed ingredients to a casserole safe dish. Bake at 425 degrees F, uncovered, for 10 – 15 minutes.
- Serve. Once everything is baked to perfection, pair with sliced avocado & fresh cilantro, if desired. Enjoy!
Tips for Making Vegan Enchilada Bake Recipe Perfectly
- Organic Black Beans: If you don’t have organic black beans, organic pinto beans will work.
- Organic Red Enchilada Sauce: I used red, but you can certainly use green. My current favorite brand is Siete Foods.
- Soak Cashews: Be sure to soak your organic raw cashews in hot water for about 10 minutes to soften. This ensures that the queso is creamy & smooth.
Storing & Reheating
This Black Bean & Sweet Potato Quinoa Enchilada Bake is the perfect vegan recipe for healthy leftovers & meal prep!
Fridge Storage. Transfer the bake to an air-tight glass container. Refrigerate for up to 4 days.
Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the bake to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through.
More Healthy Vegan Enchilada Recipes You’ll Love
- Vegan Black Bean & Sweet Potato Enchilada Soup with Cashew Queso
- Vegan Black Bean & Butternut Squash Enchilada Bake
- Vegan Pumpkin Black Bean Enchilada Bake
- Vegan Black Bean & Cauliflower Rice Enchilada Soup with Cashew Queso
- Vegan Jackfruit & Black Bean Enchilada Bake
- Vegan Black Bean Sweet Potato Enchilada Bake
Sharing Is Caring!
If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!
Xoxo.
Christin.
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Black Bean & Sweet Potato Quinoa Enchilada Bake
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 4 – 6 1x
- Category: Main Dish
- Method: Oven
- Cuisine: Mexican
- Diet: Vegan
Description
This Black Bean & Sweet Potato Quinoa Enchilada Bake is a healthy vegan recipe that is a fiesta in every bite. It’s a gluten & grain-free enchilada meal that will be loved by all!
Ingredients
Always opt for organic ingredients.
QUINOA
- ½ cup dry quinoa
VEGETABLES
- 1 large sweet potato, chopped
- 1 red onion, diced
- 1 green bell pepper, diced
- 2 tsp avocado oil
- Sea salt & black pepper, to taste
CASHEW QUESO
- ½ cup spring water
- ½ cup raw cashews
- 2 tbsp tomato paste
- 1 tsp chili powder
- ½ tsp smoked paprika
- 2 tbsp nutritional yeast
- 1 tsp garlic powder
- 1 tsp onion powder
- Sea salt & black pepper, to taste
CASSEROLE
- 1 (15-oz) can black beans, drained
- 1 cup red enchilada sauce
TOPPINGS
- Avocado(s)
- Fresh cilantro
Instructions
- Quinoa. Prepare quinoa as instructed from the package.
- Roast the Vegetables. Preheat the oven to 425 degrees F. On a baking sheet, toss the chopped sweet potatoes, onion, as well as the bell pepper, with the oil & seasonings. Transfer to the oven & roast for 15 – 20, flipping halfway through.
- Cashew Queso. Add all of the queso ingredients to a high-speed blender. Blend until totally smooth & creamy. If the queso is thicker than you’d like, add some extra spring water, a tablespoon at a time, until it’s the right consistency for you.
- Mix. In the cooked quinoa saucepan, add the roasted vegetables, cooked quinoa, drained black beans, enchilada sauce, & cashew queso. Stir until everything is combined.
- Bake. Transfer the mixed ingredients to a casserole safe dish. Bake at 425 degrees F, uncovered, for 10 – 15 minutes.
- Serve. Once everything is baked to perfection, pair with sliced avocado & fresh cilantro, if desired. Enjoy!
Notes
Organic Black Beans: If you don’t have organic black beans, organic pinto beans will work.
Organic Red Enchilada Sauce: I used red, but you can certainly use green. My current favorite brand is Siete Foods.
Soak Cashews: Be sure to soak your organic raw cashews in hot water for about 10 minutes to soften. This ensures that the queso is creamy & smooth.
Storing & Reheating: Transfer the bake to an air-tight glass container. Refrigerate for up to 4 days. To reheat, preheat the oven to 350 degrees F. Transfer the bake to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through.
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