Can I assemble the casserole ahead of time and bake it later?

Absolutely! You can mix everything (including the quinoa, veggies and sauce) the night before, cover the dish and refrigerate. When you’re ready, just pop it into the preheated oven at 375 °F for about 20 minutes (or a few minutes longer if chilled) until it’s hot and bubbling. Great strategy for a stress-free weeknight meal.

I’m sensitive to chili/spice — how can I adjust the heat?

Here's how I would handle this scenario if you or your family love a little Mexican flare without the heat. Swap the Rotel Tomatoes for a can of Fire Roasted Tomatoes and swap the enchilada sauce for a can of tomato sauce. Leave the chili powder in your spice line up it will give just enough heat and add flavor. You're still going to end up with a crazy delicious casserole the whole family will love.

How do I make this Enchilada casserole “kid-friendly” for picky eaters?

Finely dice the peppers and onions so they blend into the quinoa and sauce more easily. Let your child help with a topping (like diced avocado, diced fresh tomato, or vegan cheese) so they’re invested. Serve with tortilla chips to give the kiddos a more fun and appealing way to enjoy their meal!

Vegan Enchilada Bake: Tortilla-Free Casserole

Name: Vegan Enchilada Bake
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Mexican Inspired
Ingredients: ¾ cup dry quinoa, rinsed; 1½ cups water (for cooking quinoa); 1 medium red bell pepper, chopped; 1 15 ounce can black beans; 1 medium yellow or white onion, chopped; 1 cup corn, canned or frozen; 1 (10 oz) can Rotel diced tomatoes and green chiles (I use mild); 15–16 ounces red enchilada sauce (I tested with both Siete and Somos brands — both delicious but use your fav!); 1 teaspoon cumin; ½ teaspoon chili powder; ¼ teaspoon garlic granules (or garlic powder); ¼ teaspoon onion powder; ¼ teaspoon paprika; ¼ teaspoon oregano; ½ teaspoon salt

Description

This vegan, dairy-free, and gluten-free dish combines fluffy quinoa, sweet corn, sautéed peppers and onions, and zesty enchilada sauce into one bubbling, flavorful and hearty casserole. You can have it ready in 40 minutes start to finish!

Ingredients

Scale

3/4 cup dry quinoa, rinsed

1 1/2 cups water (for cooking quinoa)

1 medium red bell pepper, chopped

1 15 ounce can black beans

1 medium yellow or white onion, chopped

1 cup corn, canned or frozen

1 (10 oz) can Rotel diced tomatoes and green chiles (I use mild)

15-16 ounces red enchilada sauce (I tested with both Siete and Somos brands — both delicious but use your fav!)

1 teaspoon cumin

1/2 teaspoon chili powder

1/4 teaspoon garlic granules (or garlic powder)

1/4 teaspoon onion powder

1/4 teaspoon paprika

1/4 teaspoon oregano

1/2 teaspoon salt

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Instructions

Cook the quinoa according to package directions using 1½ cups of water.
While it cooks, chop the bell pepper and onion. Sauté them in a medium skillet over medium-low heat for about 10 minutes, stirring occasionally, until softened. If they begin to stick, add a splash of water.
In a large bowl, combine the cooked quinoa, sautéed peppers and onions, corn, beans, Rotel tomatoes with green chiles, seasonings, and enchilada sauce. Stir until everything is well mixed and evenly coated.
Pour the mixture into a 7x11 or similar casserole dish and spread evenly.
Bake at 375°F (190°C) for 20 minutes, until heated through and bubbling around the edges. Serve warm with your favorite toppings such as fresh chopped tomato, diced avocado, cilantro, or vegan cheese.

Equipment

Can Opener

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Measuring Cups and Spoons

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Mixing Bowl

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Notes

Storage: This Vegan Enchilada Bake stores beautifully! Keep leftovers in an airtight container in the fridge for up to 5 days, or freeze for up to 2 months.
Reheating: Reheat in the oven at 350°F until warm and bubbly, or on the stovetop over medium-low heat with a splash of water or broth.
Additions: Try serving with tortilla chips to make your meal go further! Top with avocado, chopped fresh tomatoes, jalapeños, or add vegan cheese before baking!

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Dish, Dinner, Casserole
Method: Baked
Cuisine: Mexican Inspired