Simple Mexican dish that is very good. Serves 4 people. Only takes 40 minutes.
Ingredients
1 cup quinoa
1 (10 oz) can medium enchilada sauce (you can adjust the spice level by using mild or hot version)
1 (4.5 oz) can chopped green chiles, drained
1/2 cup corn kernels (frozen or canned)
1 15 oz can black beans, drained and rinsed
2 Tbsp chopped fresh cilantro leaves
½ tsp cumin
½ tsp chili powder
Salt or pepper to taste
¾ cup shredded cheddar cheese (can make it vegan by using dairy-free cheese)
¾ cup shredded mozzarella cheese (can make it vegan by using dairy-free cheese)
1 avocado, diced
2 roma tomatos, diced
Directions
1. In a large saucepan add 2 cups of water, cook quinoa according to package instructions; set aside.
2. Preheat oven to 375 F. Lightly oil a 8″X8″ or 2 quart baking dish or coat with nonstick spray.
3. In a large bowl, combine quinoa, enchilada sauce, green chilis, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Stir in ½ cup cheddar cheese and ½ cup mozzarella cheese.
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 20 minutes.
5. Serve immediately garnished with avocado and tomato, if desired.