I think it’s safe to say I love Mexican everything so when I stumbled across this quinoa enchilada

bake on Pinterest I decided I needed to give it a shot!

Not only is it delicious but it’s also guilt-free!

Ingredients

1 cup quinoa

1 (10-ounce) can enchilada sauce

1/2 cup corn kernels, frozen, canned or roasted

1/2 cup canned black beans, drained and rinsed

2 tablespoons chopped fresh cilantro leaves

1/2 teaspoon cumin

1/2 teaspoon chili powder

Kosher salt and freshly ground black pepper, to taste

3/4 cup shredded cheddar cheese, divided

3/4 cup shredded mozzarella cheese, divided

1/2 cup onion, peppers and jalepenos

1 avocado, halved, seeded, peeled and diced

1/2 can diced tomatoes

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Instructions

In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.

Preheat oven to 375 degrees F. Lightly oil a baking dish.

In a large bowl, combine quinoa, enchilada sauce, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Stir in 1/2 cup cheddar cheese and 1/2 cup mozzarella cheese.

Spread quinoa mixture into the prepared baking dish. Top with remaining cheeses. Place into oven and bake about 15 minutes. Top with avocado and tomatoes.

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I found that this recipe is even better leftover! Enjoy!

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