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!
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
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.