The new year is almost here and with it comes many new resolutions to eat healthy. (I for one have been eating way too much sugar over the holidays!)  I am ready to start eating soups, salads, fruits, vegetables, and more healthy dinners. This enchilada quinoa casserole is a recent staple in our dinner rotation. It is healthy, filling, delicious, easy to make, and the left overs make fore great filling lunches.  


Enchilada Quinoa Casserole


• 2 cups cooked quinoa
• 2 cups of cooked meat (I have used leftover taco meat and rotisserie chicken and both are delicious in this dish)
• ½ cup diced olives (optional)
• 1 cup black bean (drained and rinsed)
• 1 cup corn (drained and rinsed)
• ¾ cup shredded cheese
• 2 Tbsp. chopped green onions
• 2 cups of enchilada sauce
• ¼ cup shredded cheese


  1. Preheat the oven for 350 degrees F.
  2. In a large bowl, combine quinoa, meat, olives, beans, corn, cheese, green onions and enchilada sauce. Mix until the ingredients are evenly coated by enchilada sauce.
  3. Grease a 9×13 pan. Pour mixture into the pan. Top with extra shredded cheese.
  4. Cover with tinfoil and bake for 30 minutes until the cheese has melted and it is warm throughout.
  5. Top with cilantro and avocado and enjoy.

To Print


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