Enchilada Quinoa Casserole – CE
green salad
  • Clean Eating
  • meatless, one pan
Enchilada Quinoa Casserole – CE
green salad
  • Clean Eating
  • meatless, one pan
Servings:

Ingredients

Prep
  • 2 can canned black beans
  • 1/4 C fresh chopped cilantro
  • 1 C quinoa
  • 20 oz enchilada sauce
  • 8 oz frozen chopped bell peppers
  • 1 C frozen corn
  • 1 t cumin
  • 1 t chili powder
  • 1 C shredded Monterrey jack cheese
On Cooking Day
  • 8 C salad greens
  • 1/2 C shredded Monterrey jack cheese

Instructions

To Assemble
  1. Rinse and drain black beans and add to baking dish sprayed with non stick spray.
  2. Add cilantro to beans along with next 7 ingredients. Mix well and cover with foil.
To Cook
  1. Bake covered in a 400 degree oven for 40-45 minutes or until quinoa is cooked. Top with shredded cheese before serving.
  2. Serve with green salad.

Ingredients

Prep
  • 2 can canned black beans
  • 1/4 C fresh chopped cilantro
  • 1 C quinoa
  • 20 oz enchilada sauce
  • 8 oz frozen chopped bell peppers
  • 1 C frozen corn
  • 1 t cumin
  • 1 t chili powder
  • 1 C shredded Monterrey jack cheese
On Cooking Day
  • 8 C salad greens
  • 1/2 C shredded Monterrey jack cheese

Instructions

To Assemble
  1. Rinse and drain black beans and add to baking dish sprayed with non stick spray.
  2. Add cilantro to beans along with next 7 ingredients. Mix well and cover with foil.
To Cook
  1. Bake covered in a 400 degree oven for 40-45 minutes or until quinoa is cooked. Top with shredded cheese before serving.
  2. Serve with green salad.
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