WEEKEND DINER: Quinoa Enchilada Casserole

WDBJ7‘s Melissa Gaona showed Lindsey Anderson how to make her Quinoa Enchilada Casserole.


-1 avocado
-1/2 cup frozen corn
-2 tbsp cilantro
-1/2 black beans, canned
-1 cup quinoa
-1 can (10-ounce) rotel
-1/2 tsp cumin
-1/2 tsp chili powder
-2 cup shredded cheese

For a vegan recipe or less calories, leave out the cheese (it’s still very tasty)

Pico De Gallo – Ingredients:

-4 Roma Tomatoes
-4 jalapenos
-3/4 cups red onions, diced
-2 tbsp cilantro, fresh leaves
-1/2 of a lime

Pico De Gallo – Instructions:

-Dice tomatoes, jalapenos, red onion, and cilantro.
-Squeeze lime on top and mix.
Enjoy on top of anything!

Toppings For Casserole

Pico De Gallo – 2 tbsp, or measure of your choice.
Sour Cream – 1 tbsp, or measure of your choice.
Colorful Tortilla Strips – 2 tbsp, or measure of your choice.
Avocado, halved, seeded, peeled, diced – 2 tbsp, or measure of your choice.


– In a large saucepan of 2 cups of water, cook quinoa following instructions on package (this will make more than what recipe calls for). Set aside.

-Preheat oven to 375 degrees F.

-Use an 8×8 or 2 quart baking dish for casserole.

-In a large mixing bowl, combine cooked quinoa, black beans, frozen corn, rotel, cilantro, cumin, chili powder, and 1 cup of shredded cheese.

-Spread quinoa mixture into baking dish. Top with 1 cup of shredded cheese.

-Place into oven and bake until bubbly and cheeses have melted, about 20 minutes.

-Serve immediately, garnished with avocado, pico de gallo, sour cream, and tortilla strips, if desired.

-Eat slowly and enjoy the burst of fresh flavor!

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