Quinoa and Black Bean Enchilada Bake

This warm and savory casserole hits all the Mexican-inspired marks – peppers, corn, lime, black beans, enchilada sauce, and, of course, cheese!

Per serving: 340 calories, 15 g fat, 17 g protein, 43 g carbs, 6 g sugar, 10 g fiber, 1020 mg sodium


About Single Serving Orders

This size is available in “lunchbox style” or “make at home” versions. For the lunchbox, I’ll do all the work so you’re all set for the brown bag. If you select “make at home”, you get to spend some time in the kitchen. I don’t do your dishes, but I’ve done the rest of your dirty work. Basic time and instructions are included below.  If you order the “lunchbox style”, it comes with fruit.


Instructions: Preheat oven to 350. Bake, covered with foil or the lid, for 20 minutes, then remove foil. Bake an additional 10 minutes or until cheese is melted and edges are bubbling. Remove from oven and let cool for 10 minutes. Garnish with included green onions.

Ingredients: Quinoa, water, olive oil, onion, garlic, jalapeno, bell peppers, corn, lime juice, cumin, chili powder, cilantro, salt and pepper, organic black beans, homemade enchilada sauce, pepper jack cheese, cheddar cheese

Special Diets: Freezable, Vegetarian, Nut-Free

Per serving: 340 calories, 15 g fat, 17 g protein, 43 g carbs, 6 g sugar, 10 g fiber, 1020 mg sodium

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This warm and savory casserole hits all the Mexican-inspired marks – peppers, corn, lime, black beans, homemade enchilada sauce, and, of course, cheese!

Entrees for two, four, or six servings will need about 40 minutes to bake and cool. (Single serving will just need to be warmed in the microwave.)

Portion Size

Eight Servings, Single Serving – Lunchbox Style, Single Serving – Made Ahead, Single Serving – Make At Home, Six Servings, Single Serving, Two Servings, Four Servings