Quinoa and black bean enchilada casserole with radish-apple salad

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Make It Ahead

Quinoa and black bean enchilada casserole with radish-apple salad

Gluten-Free, Soy-Free, Vegetarian

4 Servings, 520 Calories/Serving

35–45 Minutes

Baked until warm and creamy, this gluten-free casserole has Tex-Mex flavors and lots of chiles and cheese, cooled off by a crisp radish-apple salad.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¾ cup rainbow quinoa
  • 1 cup cooked black beans
  • 2 tablespoons Cup4Cup gluten-free flour
  • Sun Basket enchilada sauce base (tomato paste - chili powder - coriander - cumin - sweet paprika - granulated garlic)
  • 1 cup vegetable broth
  • 1 cup shredded cheddar cheese
  • ¼ cup diced mild green chiles
  • 3 or 4 radishes (about 3 ounces total)
  • 2 apples (such as Fuji)
  • 1 lemon
  • 6 or 7 sprigs fresh cilantro
  • 1 avocado
  • 6 ounces shredded Savoy cabbage

Nutrition per serving

Calories: 520, Protein: 16g (32% DV), Fiber: 13g (52% DV), Total Fat: 26g (40% DV), Monounsaturated Fat: 12g, Polyunsaturated Fat: 4.5g, Saturated Fat: 7g (35% DV), Cholesterol: 25mg (8% DV), Sodium: 400mg (17% DV), Carbohydrates: 59g (20% DV), Total Sugars: 16g, Added Sugar: 0g (0% DV).
Contains: Milk

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the quinoa

Heat the oven to 400°F.
  • Rinse the quinoa.
In a medium sauce pot, combine the quinoa and 1½ cups lightly salted water. 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. Fluff with a fork, cover, and keep warm.
While the quinoa cooks, rinse the black beans and make the enchilada sauce.

2

Prep the black beans and 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 broth. Season lightly with salt and pepper. Cook, whisking constantly, until the sauce thickens, 1 to 2 minutes. Remove from the heat.

3

Assemble and bake the casserole

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

4

Make the salad; prep the garnishes

  • Trim the ends from the radishes; thinly slice the radishes.
  • Cut the apples into quarters lengthwise and cut away the core. Thinly slice the fruit.
  • Juice the lemon.
  • Coarsely chop the cilantro; set aside half for garnish.
  • Cut the avocado in half lengthwise. Remove the pit, scoop out the flesh, and coarsely chop the flesh; 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.

Serve

Spoon the casserole onto individual plates and garnish with the remaining cilantro and avocado. Serve the radish-apple salad on the side.
Kids Can!
  • Rinse the quinoa and the beans.
  • Juice the lemon.
  • Scoop out the avocado.
  • Toss the salad.
  • Add the garnishes.