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Black Bean Enchiladas

Black Bean Enchilada Caserole

Black Bean Enchiladas

Easy Healthy Dinner Ideas

It’s dinner week and that means all this week I’ll be sharing Fall inspired dinner recipes! The inspiration for today’s recipe is because of YOU! I received a request from one of our Healthy Grocery Girl gals asking that I share some healthier casserole recipes and so today we’ll be making a Black Bean Enchilada Casserole. One thing I’ll say right away about this recipe is that you’ll probably want to double it so have enough for leftovers!! Enjoy! xx Megan

Black Bean Enchilada Casserole
Yields 4
A healthy casserole!
  1. 1 cup dry quinoa
  2. 2 cups water
  3. 1 can (15-ounces) black beans
  4. 1 medium sweet red bell pepper
  5. 1 cup green onion, sliced
  6. Enchilada sauce (Organic store-bought)
  7. 12 Organic corn tortillas
  1. Preheat the oven to 350 degrees Fahrenheit
  2. Rinse quinoa with a sieve and then add rinsed quinoa into a stove top pot with water. Bring to a boil and then reduce to a simmer and let cook for 15 - 20 minutes
  3. Meanwhile, drain and rinse beans
  4. Wash and dice sweet red bell pepper
  5. Add enchilada sauce to a dish then layer with tortilla, quinoa, red bell pepper, black beans, olives, green onion & then start all over again.
  6. For the top layer only add corn tortilla, enchilada sauce, red bell pepper, olives & finish with green onion
  7. Cover with parchment paper and tin foil and then bake in the oven at 350 degrees Fahrenheit for 25 - 30 minutes
  1. Choose Organic Ingredients When Possible
  2. Double This Recipe For Leftovers!
Healthy Grocery Girl
Add On A Dollop Of Cashew Cream Sauce! (A Plant-Based Alternative To Sour Cream) Get The Recipe Here





Megan Roosevelt

Megan Roosevelt is a Registered Dietitian Nutritionist, Host, Video Producer as well as the founder and CEO of Healthy Grocery Girl®

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