Enchilada casserole with quinoa and apple-radish slaw

Gluten-Free, Vegetarian, Soy-Free

4 Servings, 550 Calories/Serving

35 – 45 Minutes

This Tex-Mex casserole combines our favorite enchilada sauce and fillings but eliminates the hard work. Instead of rolling everything up into softened tortillas, we stir the fillings and cheese with protein-packed quinoa and black beans. Kids love our crunchy apple-radish slaw; they can tear or grate the cabbage or you can chop it, as you prefer. In fact, most every aspect of this meal is customizable. If anyone in your family is not a fan of cilantro, green chiles, or radishes, for example, leave them out or serve them on the side.

I'm cooking with


  • 5 ounces rainbow quinoa
  • 1 cup cooked black beans
  • 2 tablespoons Cup4Cup gluten-free flour
  • Sun Basket enchilada sauce base (tomato paste - dried Mexican oregano - granulated garlic - cumin - chile powder - salt)
  • 1 cup vegetable broth
  • 1 cup shredded cheddar cheese
  • 3 ounces diced green chiles
  • 6 ounces Savoy cabbage
  • 2 Fuji apples
  • 3 or 4 red radishes
  • 1 lemon
  • Fresh cilantro
  • 1 avocado



Cook the quinoa

Heat the oven to 400°F.
  • In a fine-mesh strainer, rinse the quinoa.
In a medium sauce pot, combine the quinoa and 1¾ cups lightly salted water and bring to a boil. Reduce to a simmer, cover, and cook until the quinoa is tender and the water is absorbed, 15 to 20 minutes.
While the quinoa cooks, prepare the black beans and enchilada sauce.


Prep the black beans; make the enchilada sauce

  • Rinse the black beans.
In a medium frying pan over medium heat, warm 1 tablespoon oil until hot but not smoking. Whisk in the flour, then the enchilada sauce base, and cook, whisking constantly, until fragrant and darkened, 1 to 2 minutes. Reduce the heat to low and slowly whisk in the vegetable stock. Season with salt and pepper. Cook, whisking constantly, until the sauce thickens, 1 to 2 minutes. Remove from the heat.


Assemble and bake the casserole

To the pot with the cooked quinoa, stir in the enchilada sauce, beans, cheese, and green chiles. Transfer to a large baking dish and bake until the cheese is melted and the sauce bubbling, 18 to 20 minutes.
While the casserole bakes, make the slaw.


Prepare the slaw and garnishes

  • Cut away any core from the cabbage; chop, tear, or grate the cabbage.
  • Cut the apples into quarters, cut away the core, and thinly slice the fruit.
  • Trim the ends from the radishes; thinly slice the radishes.
  • Juice the lemon.
  • Coarsely chop the cilantro and divide into two equal portions, one for the slaw and one for garnish.
  • Cut the avocado in half. Remove the pit, scoop out the flesh, and coarsely chop; set aside for garnish.
In a large bowl, toss together the cabbage, apples, radishes, lemon juice, half the cilantro, and 1 tablespoon oil. Season to taste with salt and pepper.



Spoon the casserole onto individual plates and garnish with the remaining cilantro and the avocado. Serve the slaw on the side.

Kids can:
  • Rinse the quinoa and the beans.
  • Tear or grate the cabbage.
  • Juice the lemon.
  • Scoop out the avocado.
  • Dress the slaw.

Nutrition per serving: Calories: 550, Protein: 18 g, Total Fat: 27 g, Monounsaturated Fat: 14 g, Polyunsaturated Fat: 3.5 g, Saturated Fat: 8 g, Cholesterol: 30 mg, Carbohydrates: 62 g, Fiber: 14 g, Added Sugar: 0 g, Sodium: 840 mg

Contains: milk