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QUINOA ENCHILADA CASSEROLE


QUINOA ENCHILADA CASSEROLE

A lightweight, healthy pie with enchilada, in which you can enjoy without guilt, a quinoa cue ball, black beans and cheese flavor!

INGREDIENTS:

1 cup quinoa
1 (10 oz) canned Old El Paso ™ Enchilada Sauce
1 (4.5 oz) jar of Old El Paso ™ chopped green chili, drained
1/2 cup corn kernels, frozen, canned or fried
1/2 cup canned black beans, drained and washed
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 grated cheddar cheese, divided
3/4 cup grated mozzarella, divided
1 avocado, cut in half, seeded, peeled and diced
1 Roma tomato, diced

DIRECTIONS:

  1. In a large saucepan with 2 glasses of water, prepare quinoa in accordance with the instructions on the package; set aside.
  2. Preheat the oven to 375 degrees Fahrenheit. Lightly grease an 8 × 8 or 2 quart baking dish or cover with a non-stick spray.
  3. In a large bowl, combine quinoa, enchiladas sauce, green chili peppers, corn, black beans, cilantro, caraway seeds and chili powder; Add salt and pepper to taste. Add 1/2 cup cheddar cheese and 1/2 cup mozzarella cheese.
  4. Put the quinoa mixture in the baking dish. Top with the rest of the cheeses. Put in the oven and bake until bubbles and cheeses begin to grow, about 15 minutes.
  5. Serve immediately, season with avocado and tomatoes, if desired.


This article is adapted from this site.

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