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Quinoa Enchilada Casserole
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This cheesy enchilada bake has all the flavors of enchiladas in a crowd-pleasing, high protein casserole. Not only is the dish delicious, it can be put together in under 10 minutes and reheats beautifully in oven or microwave.  
serves 6-8


1 cup quinoa

1¼ cups enchilada sauce

1 small can green chilies

½ cup corn kernels, frozen or canned, drained

½ cup canned black beans, drained and rinsed

4 tablespoons fresh cilantro, chopped and divided

½ teaspoon cumin

½ teaspoon chili powder

Salt and pepper, to taste

1½ cups shredded cheese, divided

1 avocado, halved, seeded, peeled and diced

1 Roma tomato, diced 

Preheat oven to 375 degrees.

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Quinoa Enchilada Casserole
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


  1. Rinse quinoa in a fine mesh sieve, drain and empty into a large saucepan of 2 cups water. Bring to a boil and simmer on low for 15 minutes; set aside.
  2. Lightly oil a 2-quart baking dish.
  3. In a large bowl, combine quinoa, enchilada sauce, green chilies, corn, black beans, half of the cilantro, cumin and chili powder; season with salt and pepper, to taste. Stir in half of the cheese.
  4. Spread quinoa mixture into the prepared baking dish. Top with remaining cheeses. Place into oven and bake until bubbly and cheeses have melted, about 15 minutes.
  5. Garnish with remaining cilantro, avocado and tomato, if desired. Serve warm.
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