Black Bean Casserole


I have been excited to try out my quinoa flour that I got about a month ago. I’m not sure why I haven’t used it until now, or why I was finally determined to try it out….especially on a night where it was getting late and we really needed a quick dinner. Okay, so this was quick to prepare, but not so quick to cook. πŸ™‚

For this recipe, I just decided to use some of my favorite ingredients, and we really enjoyed it.

Here is a picture of the quinoa flour made into dough:


We really liked the taste of it, and think it is a great alternative for casseroles!

Black Bean Casserole

  • Servings: About 4 people
  • Print

*Created by Lori at Creating Beauty in the Kitchen


  • 8 ounces of cream cheese
  • 14.5 ounce can dice tomatoes
  • 15 ounce can black beans
  • A handful of fresh cilantro leaves
  • 1 tsp cayenne pepper
  • 1 1/4 quinoa flour
  • 1/3 cup softened butter
  • 1 cup water


  • Preheat the oven to 350 degrees
  • In a mixing bowl, combine the flour with the softened butter. Mix it until it forms clumps.
  • Slowly add in the water and continue to mix until it becomes dough-like. You may not need the full cup of water, so that is why you need to do it slowly.
  • Spread the dough out in an 8 x 8 baking dish.
  • You can leave the cilantro leaves whole or cut them into small pieces.
  • Next, pour in the can of diced tomatoes. I sprinkled the tsp of cayenne over them, as well as half of my cilantro leaves.
  • For the next layer, add the cream cheese, spreading it around as best you can.
  • Drain and rinse the black beans, then put them in the dish, as the final layer.
  • Add the rest of your cilantro leaves to the top.
  • Bake for 45 minutes.


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