Quinoa Enchilada Casserole

Quinoa Enchilada Casserole

from damndelicious.net

Ingredients

  • 1 cup quinoa
  • 1 10-ounce can Old El Paso™ mild enchilada sauce
  • 1 4.5-ounce can Old El Paso™ chopped green chiles, drained
  • 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 avocado (halved, seeded, peeled and diced)
  • 1 Roma tomato (diced)

Directions

  1. 1

    In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.

  2. 2

    Preheat oven to 375 degrees F. Lightly oil an 8×8 or 2 quart baking dish or coat with nonstick spray.

  3. 3

    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.

  4. 4

    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.

  5. 5

    Serve immediately, garnished with avocado and tomato, if desired.