Quinoa Enchilada Casserole

Quinoa Enchilada Casserole

Adapted from AllRecipes

Ingredients

Serves 6

1 cup quinoa

1 teaspoon cumin

½ teaspoon chili powder

1 teaspoon fine grain salt

1 cup enchilada sauce (make your own enchilada sauce with this recipe)

1 (4 oz) can chopped green chiles (I used mild ones)

½ cup corn kernels (canned, frozen or roasted)

½ cup black beans, drained and rinsed

2 tablespoons chopped cilantro (or parsley)

¾ cup shredded Manchego cheese (or Monterey Jack or cheddar), divided

¾ cup shredded queso fresco (or mozzarella cheese), divided

1 avocado, seeded, peeled, and diced

1 medium tomato, seeded and diced

Directions

Cook quinoa according to package instructions. Allow to cool and fluff with a fork.

Preheat oven to 375°F (190°C) and place a rack in the middle.

Lightly grease a 2-quart (8x8 inch) baking dish. Set aside.

In a nonstick skillet over medium-high heat, toss and toast quinoa with cumin and chili powder for 2 minutes.

Season with salt and transfer to a large bowl. Add enchilada sauce, green chiles, corn, black beans, and half of the cilantro. Mix to combine.

Stir in ½ cup of Manchego cheese and ½ cup of queso fresco.

Spread quinoa mixture into the prepared baking dish and top with remaining cheese.

Bake for 15 to 20 minutes, until cheese is bubbly.

Serve immediately garnished with avocado, tomato, and remaining cilantro.