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Mexican Quinoa Enchilada Bake Recipe

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This recipe for Mexican Quinoa Enchilada Bake, by , is from Pasado's Safe Haven Cooks!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kelli Welling


1 Tbsp oil
2 cloves garlic, minced
small can diced chilies
1 C quinoa, rinsed
1 C vegetable broth
1 16 oz can pinto beans, rinsed and drained
1 16 oz can roasted tomatoes, diced
1 C frozen corn
1 lg bell pepper, chopped
1 tsp taco seasoning
1 16 oz can red enchilada sauce
green onions
1 C Follow Your Heart cheese

1. Heat oven to 350F
2. Heat oil in a large skillet
3. Add garlic and canned chilies
4. Cook, stirring frequently
5. Stir in quinoa, vegetable broth, beans, tomatoes, corn, taco seasoning, bell pepper, and enchilada sauce.
6. Cook 20 minutes
7. Add cheese on top and bake for 10 minutes

Salt, pepper, avocado, and green onions to garnish.




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