recipe: quinoa enchilada casserole

quinoa enchilada casserole with avocado crab salsai picked up some black beans recently and went online to find a fun dish and this was it! packed with protein, vegetables and omegas. yum!

since i was also making an avocado crab salsa, i thought the flavors would work really well together so i mixed ’em up. YUMMY!

cooking tools

  • 1 medium saucepan
  • 1 2qt baking dish
  • baking dish cover – or – aluminum foil


  • quinoa enchilada casserole½ cup uncooked organic quinoa
  • 1 cup organic corn kernels, frozen, canned or roasted
  • 1 cup canned black beans, drained and rinsed
  • 1 cup shredded organic mozzarella cheese, divided
  • 1 avocado, halved, seeded, peeled and diced
  • 1 Roma tomato, diced
  • Kosher salt and freshly ground black pepper, optional


  1. in a medium saucepan, cook quinoa according to package instructions; set aside.
  2. quinoa enchilada casserolepreheat oven to 350°F.
  3. in the baking dish, combine quinoa, corn, black beans.
  4. stir in cheese.
  5. cover baking dish with glass cover or with aluminum foil.
  6. place into oven and bake until bubbly and cheeses have melted, about 15 minutes.
  7. serve immediately, garnished with avocado and tomato, if desired.
  8. salt and pepper, to taste


resource – original recipe from Damn Delicious: Quinoa Enchilada Casserole


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