This black bean enchilada bake is one of my favorite gluten free and vegan casseroles! It comes together really quickly and has an amazing flavor!
Today I’m sharing another recipe that frequents our dinner table because it is so easy to make and extremely versatile. It also features enchilada sauce and if you know me, you know I am all about that enchilada sauce!
Ever since I figured out how to make homemade enchilada sauce I have tripled the amount of recipes I have that feature it. I loved enchilada sauce before, but the homemade sauce just can’t be beat.
Combine that flavor with lime, red onion, cilantro, bell pepper, and Mexican seasonings and you’ve got yourself a delicious meal.
Casseroles used to be one of my favorite things to make before food allergies. They are easy to put together and make a ton of food. Almost none of my casserole recipes were already allergy friendly and honestly most of them were pretty unhealthy.
Slowly but surely I’ve been coming up with allergy friendly casseroles that are not only healthy but extremely tasty. This black bean enchilada bake is one of my favorites.
This also makes a wonderful filling for tacos or burritos. Most of the time I eat it as is but I like to take the left overs and make tacos later in the week or for lunches. It also makes a yummy taco salad or nachos if you are wanting to splurge a bit.
What are some of your favorite allergy friendly casseroles? I’m always looking for inspiration so I can’t wait to hear about them! I hope you love this gluten free and vegan black bean enchilada bake as much as I do!
- 1/2 cup uncooked quinoa
- 1 cup low sodium vegetable broth
- 1 15 oz can enchilada sauce or homemade recipe listed below
- 1 tbsp olive oil
- 1/2 cup red or white onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, minced
- 1 small lime, juiced
- 2 15 oz can black beans, drained and rinsed
- 1 tsp salt (I use “Lite Salt”)
- 1/4 cup cilantro, chopped (optional)
Homemade Enchilada Sauce
- 2 tbsp olive oil
- 2 tbsp gluten free flour (I use gluten free brown rice flour)
- 4 tbsp chili powder (homemade chili powder recipe)
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/2 tsp ground cumin
- 1/4 tsp dried oregano
- 2 cups low sodium vegetable broth
- Preheat oven to 350 degrees F.
- In a small saucepan, combine quinoa and vegetable broth and bring to a boil. Reduce heat, cover the pan, and simmer for 15-20 minutes until quinoa is fluffy and no liquid remains.
- While the quinoa is cooking, chop the onion and pepper. Add olive oil to a pan and saute the onion and pepper until soft (about 5-8 minutes).
- Add garlic and saute for an additional minute.
- If making the homemade enchilada sauce, Heat olive oil in a small sauce pan over medium high heat. Add flour and whisk together for one minute. Add in the remaining seasoning and slowly pour in the vegetable broth whisking constantly. Reduce heat and simmer for 10 minutes or until the enchilada sauce has thickened.
- Add quinoa, enchilada sauce, sauteed veggies, lime juice, salt, and black beans to a 9×13 Casserole dish and stir to combine.
- Bake for 15-20 minutes until heated through.
- Optionally top casserole with chopped cilantro.