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.

Quinoa and black bean enchilada casserole with radish-apple salad

Make It Ahead

Quinoa and black bean enchilada casserole with radish-apple salad

Gluten-Free Friendly, Soy-Free, Vegetarian, <600 Calories

2 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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1 bag serves 2 (2 bags serve 4)
Sunbasket 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
  • Sunbasket 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, Total Fat 26g (33% DV), Sat. Fat 7g (35% DV), Trans Fat 0g, Cholest. 25mg (8% DV), Sodium 400mg (17% DV), Total Carb. 59g (21% DV), Fiber 13g (46% DV), Total Sugars 16g (Incl. 0g Added Sugars, 0% DV), Protein 16g
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, Sesame.


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

Wash produce before use


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.


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.


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.


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.


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.