Healthy Enchilada Casserole Surprise

Pat Duran


This is a great recipe for Cinco De Mayo..this was served at last years celebration at a casino party. It is not exactly the same, but it is pretty darn close and my family loves this one. I even liked it and I usually don't like to eat spicy foods because of my reflux...but I took my medicine and enjoyed it with pleasure.
I hope you give it a try. This tastes even better the next day- that is if there are any leftovers...

pinch tips: How to Grate Cheese for Easy Clean Up





10 Min


35 Min




1 pkg
5.46 oz. quinoa with roasted garlic or 1 cup of quinoa
10 oz
can mild enchilada sauce
14 oz
can roasted corn, drained
1 c
canned black beans, drained and rinsed
2 Tbsp
chopped cilantro leaves
1 tsp
crushed red pepper, i use a pizza hut packet
1/2 tsp
chili powder
to taste
black pepper and salt
1 c
shredded cheddar cheese, divided
1 c
shredded mozzarella cheese, divided
1 medium
avocado, halved, seeded, peeled and diced
1 medium
tomato, seeded and diced

Directions Step-By-Step

In a large saucepan cook quinoa according to package directions; set aside. Heat oven to 375^. Lightly spray a 2 quart baking dish with non-stick butter spray.
In a large bowl combine the cooked quinoa, enchilada sauce, corn(you can use frozen corn),black beans, cilantro, red pepper seeds, chili powder, salt and pepper to taste.
Stir in 3/4 cup of each cheese.
Pour the quinoa mixture into the baking dish.
Top with the remaining cheeses.
Bake until bubbly and cheeses have melted, it takes about 15 minutes in my oven.
Garnish each serving with the avocado and tomato.
This mixture tastes great with flour tortillas. My son fills a tortilla with the mixture and rolls it up to eat.
I squeezed lime juice over the avocado and tomato to keep it fresh.

About this Recipe

Main Ingredient: Rice/Grains
Regional Style: Mexican
Other Tags: Quick & Easy, For Kids, Healthy