Wednesday, July 20, 2016

Quinoa Enchilada Casserole


1 cup quinoa
1 (10 oz) can mild enchilada sauce
1 (4.5 oz) can chopped green chiles (drained)
1/3 cup canned corn
1/2 cup canned black beans (drained and rinsed)
2 tbsp chopped cilantro
1/2 tsp cumin
1/2 tsp chili powder
kosher salt and ground black pepper to taste
3/4 cup shredded cheddar cheese
3/4 cup shredded mozzarella cheese
1 avocado (diced)
1 roma tomato (diced)


1) In a large pan, cook the quinoa according to the package instructions.
2) Preheat the oven to 375 degrees F.
3) Lightly coat an 8x8 baking dish with nonstick cooking spray.
4) In a large bowl combine quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin, chili powder, salt and pepper to taste. Stir in 1/2 cup cheddar cheese and 1/2 cup mozzarella cheese.
5) Spread the mixture into the 8x8 baking dish. Top with the remaining cheeses. Place in oven and bake for about 10-15 minutes.
6) Serve immediately with avocado and tomato as garnish.

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