(Adapted slightly from here)
1 cup quinoa
10 oz. can of enchilada sauce
4.5 oz can of green chilies
1/2 c. frozen corn
1 can black beans, rinsed and drained
1 tsp. cilantro
1/2 tsp. cumin
1/2 tsp. chili powder
Salt and Pepper, to taste
3/4 c. cheddar cheese, grated
3/4 c. mozzarella cheese, grated
1 Avocado, diced (optional)
1 Roma tomato, diced (optional)
- In a large saucepan of 2 cups water, cook quinoa for about 15 minutes; set aside.
- Preheat oven to 375 degrees F. Lightly oil a 2 quart baking dish or coat with nonstick spray.
- In a large bowl, combine quinoa, enchilada sauce, green chilies, 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 until bubbly and cheeses have melted, about 15 minutes.
- Serve immediately, garnished with avocado and tomato, if desired.
