enchilada quinoa casserole



  • 1 cup quinoa, dry
  • 10 oz enchilada sauce (Whole Foods has GF and non­GMO)
  • 1 can (4.5 oz) of green chiles
  • 1 can (4-5 oz) of sliced black olives
  • 1/2 cup canned organic black beans drained and rinsed
  • 2 T organic fresh cilantro leaves chopped
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • salt & pepper to taste
  • 6 oz Daiya cheddar shredded (optional)
  • 6 oz Daiya mozzarella shredded (optional)


  • Cook quinoa ­­(ratio is 1 cup dry in 1.5 cups water).
  • Heat oven to 375.
  • Lightly grease with coconut oil a square or rectangle glass baking dish.
  • In a large bowl, mix together the quinoa, enchilada sauce, green chiles, olives, black beans, cilantro, cumin, chili powder, salt and pepper.
  • Mix in 1/2 cup cheddar and 1/2 cup mozzarella cheeses.
  • Spread this mixture into the baking dish and then top with more cheese as desired.
  • Bake in oven for 15-20 minutes or until the cheese is melty.
  • Garnish with avocado slices and tomato if desired.


(This photo is not what it looks like, but I didn’t take a photo of it last time we cooked it, so you’re getting this stock photo of a delicious quinoa plate instead!) :)

*Recipe adapted from JanieGarber.com

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