Quinoa Enchilada Casserole

One thing I love about this recipe is its versatility. Pinto beans, black beans, kidney beans all work. Use what you already have on hand. Same with the cheese. Cheddar, Monterey Jack, colby jack, pepper jack all work just fine. Forget to thaw the corn? No problem! Just throw it in frozen.

 

 

Cook 1 cup quinoa in 2 cups salted water.

Then add:

1 can Rotel tomatoes

1 can beans, rinsed & drained

1/2 cup frozen corn

10 0z enchilada sauce

1 teaspoon dried cilantro

1/2 teaspoon cumin

1/2 teaspoon chili powder

salt & pepper to taste

1 1/2 cups shredded cheese

 

Spread in casserole dish that has been lightly sprayed with cooking spray. Top with 1/2 cup cheese.

Bake at 375 unit bubbly, about 20-25 minutes.

Serve with fresh avocado, if you like.

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