Quinoa Black Bean Enchilada Casserole

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1 teaspoon butter

3/4 cup dry quinoa

2 large carrots, diced

1 clove garlic, minced

1 1/4 cups vegetable broth or water

1/41/2 teaspoon salt (depends on your broth)

3 leaves kale, thinly sliced (chiffonade)

1 1/2 cups black beans, drained (115 ounce can)

1 1/2 cups salsa

1 cup (4 ounces weight) grated cheese, divided


Melt the butter in a medium pot and add quinoa and carrots. Saute a few minutes over medium heat. Add garlic and cook 30 more seconds. Add broth and salt; cover. Increase heat and bring to boil.

Reduce heat and simmer 12 minutes.

After 12 minutes, add the kale and turn the heat off. Keep pot covered. Let steam 5 minutes to soften.

Meanwhile, make salsa if you are using homemade. Drain the beans and grate the cheese.

If baking casserole now, set oven to 350ºF (You can totally microwave this instead if you don’t want to heat up the house.)

Gently mix the beans into the quinoa. Add the salsa half at a time and mix gently. You want to get the salsa incorporated but be careful not to break the beans and quinoa up into mush. Stir in remaining cheese. Taste for salt.

Spoon this into a 7×11″ or 8×8″ casserole dish and top with remaining cheese. Bake 20 minutes until hot, or microwave about 5 minutes.

This can also be made ahead up to 3 days. Cover and refrigerate.


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