Quinoa Enchilada Casserole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup tri-colored quinoa (cooked according to package instructions)
1 (10-ounce) can Old El Paso™ mild enchilada sauce
1 (4.5-ounce) can Old El Paso™ chopped green chiles, drained
1 cup corn kernels, frozen, canned or roasted
1 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 avocado, halved, seeded, peeled and diced
1 Roma tomato, diced
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Directions: |
Directions: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 2 quart baking dish or coat with nonstick spray.
In a large bowl, combine quinoa, enchilada sauce, green chiles, 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. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:20 minutes |
Personal
Notes: |
Personal
Notes: This is super quick, easy and absolutely delicious. I boil my quinoa in 2 cups of chicken broth instead of water for some extra flavor. Serve with some whole grain tortilla chips!
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