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Quinoa Enchilada Casserole

November 23, 2016

This was super easy and relatively quick, at least not much effort.  A good week night meal that packs a lot of elements into one dish.

Difficulty: Easy
Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 min
Yield: 4-6 servings
Difficulty: Easy!

INGREDIENTS:

1 cup quinoa
1, 10-ounce can enchilada sauce
1, 4.5-ounce can 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
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

PROCEDURE:

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

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

3) In a large bowl, combine cooked 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) Spread quinoa mixture into the prepared baking dish. Top with remaining cheeses.

5) Place into oven and bake until bubbly and cheeses have melted, about 15 minutes.
Serve immediately, garnished with avocado and tomato, if desired.


Source: Damn Delicious

 

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From → Main Dish

2 Comments
  1. Oh goodness I am loving quinoa lately. SO making this!!!

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