Last Updated on August 29, 2025 by Christin Gillespie
This Cheesy Vegan Green Quinoa Enchilada Bake is a mega-flavorful recipe that will be a weeknight favorite. Fluffy quinoa & veggies all get coated in green enchilada sauce, as well as homemade cashew queso. Top it off with your favorites for a one-of-a-kind grain- & gluten-free enchilada meal!
A super cheesy enchilada recipe without the dairy or the grains, this vegan meal is truly incomparable. Best of all, the components used to create this tasty bake are most likely stocked up in your pantry already, & it doesn’t require any rolling or folding.
From the inside out, this Tex-Mex masterpiece is full of flavor & nutrition. It includes fluffy quinoa, veggies, green enchilada sauce, & most importantly, an easy-to-make homemade cashew queso.
Personalize this Cheesy Vegan Green Quinoa Enchilada Bake with your go-to toppings for a filling fiesta meal!
Why You’ll Love This Vegan Enchilada Bake Recipe
- Flavor-Packed: Thanks to the fluffy quinoa, veggies, green enchilada sauce, cashew queso, & customizable toppings, each bite is packed with Tex-Mex essence.
- Nutritious & Delicious: From the inside out, this grain- & gluten-free enchilada recipe is created with healthy ingredients.
- Phenomenal for Meal Prep: This Cheesy Vegan Green Quinoa Enchilada Bake stores well in the fridge, making it the best recipe to meal prep for healthy dinners throughout the week.
Ingredients
- Organic White Quinoa: To provide the enchilada bake with plant protein & fiber. You can use any color that you have on hand—white, red, or multi-color.
- Organic Green Bell Pepper: If you’re feeling adventurous, swap with an organic poblano pepper.
- Organic Yellow Onion: White will do if you don’t have yellow on hand.
- Organic Cauliflower Florets: Fresh or frozen.
- Organic Baby Spinach: Fresh is best.
- Organic Green Enchilada Sauce: It wouldn’t be enchiladas without it. My current favorite brand is Siete Foods.
- Organic Cashew Queso: This homemade & vegan cashew queso is a must for this enchilada recipe.
- Organic Toppings: Avocado, jalapeño slices, coconut yogurt sour cream, red onion, & fresh cilantro are my garnishes of choice, but feel free to top with your favorites.
How to Make
- Quinoa. Prepare quinoa as instructed on the package.
- Roasted Vegetables. Preheat the oven to 425 degrees F. On a baking sheet lined with parchment paper, toss the chopped vegetables with the avocado oil. Bake for 15–20 minutes, flipping halfway.
- Cashew Queso. In a high-speed blender, add the cashew queso ingredients. Blend until smooth & creamy. If needed, add a couple of tablespoons of spring water to achieve the desired consistency.
- Mix. To the cooked quinoa saucepan, add the roasted vegetables, spinach, enchilada sauce, & ⅓ of the cashew queso.
- Bake. In a casserole-safe dish, add the enchilada mixture & top with the remaining cashew queso. Transfer to the oven, uncovered, & bake for 10–15 minutes.
- Optional Coconut Yogurt Sour Cream. In a bowl, combine all ingredients & mix.
- Serve. Remove from the oven. Top with the avocado, jalapeño slices, red onion, coconut yogurt sour cream, & fresh cilantro, if desired. Enjoy!
Tips for Making This Vegan Enchilada Bake Perfectly
- Organic Green Enchilada Sauce: My current favorite brand is Siete Foods.
- Organic Vegetables: Feel free to customize & use whatever you have on hand!
- Soak Cashews: Be sure to soak your organic raw cashews in hot water for about 10 minutes to soften them. This ensures that the queso is creamy & smooth.
- Organic Coconut Yogurt: For the coconut yogurt sour cream, please use a plain flavor as well as a clean brand. Check out this Coconut Yogurt 101 post for tips, brands, & everything you need to know about the dairy-free alternative.
Storing & Reheating
This grain- & gluten-free enchilada recipe is perfect for leftovers & meal prep!
Storing. Transfer to an airtight glass container & refrigerate for up to 4 days.
Reheating. To reheat, preheat the oven to 350 degrees F. Transfer to an oven-safe bowl. Place in the oven for 10–15 minutes, until warmed through. Serve with toppings of choice.
More Healthy Vegan Enchilada Recipes You’ll Love
- Enchilada Cauliflower Rice & Pinto Bean Fajita Bowl
- Black Bean & Sweet Potato Quinoa Enchilada Bake
- Sheet Pan Jackfruit Enchilada Fajita Bowl
- Vegan Black Bean & Cauliflower Rice Enchilada Soup with Cashew Queso
- Summer Vegetable & Black Bean Green Enchilada Bake
- Vegan Refried Bean & Jackfruit Enchilada Bake
Sharing Is Caring!
If you make this Cheesy Vegan Green Quinoa Enchilada Bake recipe, please leave a review & rating below. I love hearing from you, & it helps others learn more about the blog as well. Be sure to follow along on Pinterest, Instagram, & TikTok for even more healthy content!
Xoxo.
CMG.
Print
Cheesy Vegan Green Quinoa Enchilada Bake
- Prep Time: 10
- Cook Time: 35
- Total Time: 45
- Yield: 4 1x
- Category: Main Dish
- Method: Oven
- Cuisine: Mexican
- Diet: Vegan
Description
This Cheesy Vegan Green Quinoa Enchilada Bake is a mega-flavorful recipe that will be a weeknight favorite. Fluffy quinoa & veggies all get coated in green enchilada sauce, as well as homemade cashew queso. Top it off with your favorites for a one-of-a-kind grain- & gluten-free enchilada meal!
Ingredients
Always opt for organic ingredients.
QUINOA
- 1 cup dry quinoa
VEGETABLES
- 1 green bell pepper, roughly chopped
- 1 yellow onion, chopped
- 2 cups cauliflower florets, fresh or frozen
- 2 tsp avocado oil
CASSEROLE
- 2 cups baby spinach
- 1 cup green enchilada sauce
CASHEW QUESO
- ¾ cup spring water
- ½ cup raw cashews, soaked in hot water for 10 minutes
- 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
OPTIONAL COCONUT YOGURT SOUR CREAM
- ½ cup plain coconut yogurt
- 1 tbsp fresh lemon juice
- 2 tsp apple cider vinegar
- Sea salt & black pepper, to taste
TOPPINGS
- Avocado(s)
- Jalapeños, sliced
- Red onion, chopped
- Fresh cilantro
Instructions
- Quinoa. Prepare quinoa as instructed on the package.
- Roasted Vegetables. Preheat the oven to 425 degrees F. On a baking sheet lined with parchment paper, toss the chopped vegetables with the avocado oil. Bake for 15–20 minutes, flipping halfway.
- Cashew Queso. In a high-speed blender, add the cashew queso ingredients. Blend until smooth & creamy. If needed, add a couple of tablespoons of spring water to achieve the desired consistency.
- Mix. To the cooked quinoa saucepan, add the roasted vegetables, spinach, enchilada sauce, & ⅓ of the cashew queso.
- Bake. In a casserole-safe dish, add the enchilada mixture & top with the remaining cashew queso. Transfer to the oven, uncovered, & bake for 10–15 minutes.
- Optional Coconut Yogurt Sour Cream. In a bowl, combine all ingredients & mix.
- Serve. Remove from the oven. Top with the avocado, jalapeño slices, red onion, coconut yogurt sour cream, & fresh cilantro, if desired. Enjoy!
Notes
Organic Green Enchilada Sauce: My current favorite brand is Siete Foods.
Organic Vegetables: Feel free to customize & use whatever you have on hand!
Soak Cashews: Be sure to soak your organic raw cashews in hot water for about 10 minutes to soften them. This ensures that the queso is creamy & smooth.
Organic Coconut Yogurt: For the coconut yogurt sour cream, please use a plain flavor as well as a clean brand. Check out this Coconut Yogurt 101 post for tips, brands, & everything you need to know about the dairy-free alternative.
Storing & Reheating: Transfer to an airtight glass container & refrigerate for up to 4 days. To reheat, preheat the oven to 350 degrees F. Transfer to an oven-safe bowl. Place in the oven for 10–15 minutes, until warmed through. Serve with toppings of choice.
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